Vegan tofish and chips
- Preparation and cooking time
- 250g Naked Tofoo, drained, dried and cut into 4 slabs
- 1tbsp Plain flour, seasoned with salt and pepper
- 100g Gluten-free self-raising flour blend
- 1tsp Dried seaweed, crumbled (optional)
- 100ml Ale
- Vegetable oil for deep-frying
- Lemon wedges to serve
For the peas
- 300g Frozen peas
- 3tbsp Vegan crème fraîche
For the chips
- 800g Potatoes, such as King Edward, peeled and cut into 1cm-wide chips
- 4tbsp Olive oil
- STEP 1
Preheat the oven to 200°C/180°C fan/400°F/gas mark 6.
- STEP 2
Bring a large pan of lightly salted water to the boil and cook the potato chips for 5 minutes. Drain the potatoes and dry really well with kitchen paper. Toss in 4 tablespoons of olive oil. Spread out over a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through cooking.
- STEP 3
Pat the Tofoo once more with kitchen paper until very dry. Dust with the seasoned plain flour. Mix together the self-raising flour and seaweed, if using, then slowly whisk in the ale. Whisk until the batter is smooth and creamy.
- STEP 4
Heat about 8cm of oil in a saucepan pan to 180°C. (If you do not have a thermometer, add a square of bread to the oil, if it sizzles the oil is ready.) Take a piece of Tofoo and dip it in the batter to coat evenly, then carefully lower into the hot oil and cook for 2–3 minutes until golden and crispy. Repeat with the remaining three pieces.
- STEP 5
Gently reheat the peas.
- STEP 6
Serve the battered Tofish with chips and a spoonful of peas, and don’t forget the lemon wedge for a squeeze of sharpness.