Tofu-fish and chips

A vegan take on the classic dish, with perfectly marinated tofu taking the place of fish, these beer-battered fried tofu-seaweed nuggets are absolutely delicious and go perfectly with oven-roasted fries and mushy peas.

Preparation Time: 1 hour
Cooking Time: 1 hour
Waiting time: 2 hours
Total Time: 4 hours

Ingredients

Servings: 4

For the tofu-fish

400 g

firm tofu
1 sheet

nori

For the marinade

4 tbsp

capers with juice
1 tbsp

white miso
Pinch

white pepper
½ tsp

lemon zest

For the potato chips

1 kg

potatoes
¾ tsp

salt
4 tbsp

olive oil
½ tbsp

curry powder optional
1 tbsp

nutritional yeast optional

For the mushy peas

400 g

peas
1 tsp

coconut oil
1 cup

spring onions green leaves, chopped
Pinch of

salt

For the beer batter

3 tbsp

all purpose flour
3 tbsp

cornstarch
1 tsp

baking powder
100 ml

beer
Pinch of

salt
Pinch of

white pepper
¼ tsp

garlic powder
oil for frying
lemon wedges for serving

Instructions

For the tofu-fish

First cut the tofu into 4 100-gram fillets. Then score each fillet by making cuts on one side with a sharp knife, about half way through. These cuts will help the marinade get more absorbed and the tofu to get coated as much as possible.
Once scored, cut the tofu into smaller triangular fillets. Cut the nori sheet into the same shape and number of tofu fillets and set aside.
Then place the tofu fillets in a small baking pan.

For the marinade

Put all ingredients for the marinade in a blender and process to a smooth cream.
Pour the cream on top of the fillets and gently massage to make sure the tofu is well coated. At this point, you can refrigerate the marinated tofu for a few hours or overnight.
Then put the baking pan with the tofu in the oven and bake at 50°C for 45 minutes.
Take out of the oven and set aside to cool.

For the potato chips

Cut the potatoes into wedges. Put them in a pot and cover with water. Add some salt and put the pot on a medium-high heat. Cook the potatoes for 3 minutes, so that they are slightly cooked but not soft.
Then take out of the water and put onto a baking pan lined with parchment paper. Let them cool down to touch.
Then add the olive oil, curry powder, nutritional yeast and a bit more salt and mix well. Bake for about 30 minutes at 200°C, or until slightly crispy.

For the mushy peas

Cook peas in slightly salted water for a few minutes and then drain.
In a small pot, heat up coconut oil and gently saute the green onions for 2 minutes. Remove from heat. Add the peas and mash with a potato masher.

For the beer-battered tofu:

In a bowl, mix the flour and cornstarch. Take the cooled baked tofu and press one of the cut nori sheets on it so that it sticks. Repeat this step for all the tofu fillets. Then roll each one in the flour-and-cornstarch mix until they are all well coated, and then set aside. In the meantime, heat up the oil for frying in a pan, pot, or fryer.
Then add the rest of the ingredients for the batter to the bowl and mix gently until smooth.
Dip the tofu-nori fillets in the batter and place in the frying pan. Fry on each side for about a minute or until golden brown.
Serve on a platter with the potatoes, the mushy peas, and lemon wedges.
Your vegan fish and chips are ready!