Vegan Fish & Chips

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A great alternative to fish is this tofu-based recipe... deeelish!



400g Tofu
Sea salt to taste
Garlic powder to taste
Pepper to taste
Sushi nori sheets
Bread crumbs


330ml Beer
15 tablespoons Flour
3 teaspoons Garlic powder
2 teaspoons Sea salt
A pinch of Pepper
3 tablespoons Lemon juice


550g Potatoes
Sea salt to taste
Pepper to taste
Sunflower oil

Tartar Sauce

Vegan mayonnaise

Mushy Peas

2 tablespoons Vegan butter
256g Frozen peas
1 teaspoon Mint leaves
Lemon juice
Sea salt to taste
Pepper to taste



Remove as much liquid from the tofu as possible by squeezing between two paper towels with weight on top such as a chopping board and bowl.

When the tofu is ready, cut into 1cm thick fish pieces. Sprinkle with lemon juice, some garlic powder and salt and pepper. Wrap the tofu in a nori sheet.


Pour the beer into a bowl with the batter ingredients and mix until smooth. Dunk the fish pieces into the batter and then roll into the breadcrumbs on a plate. Fry in hot cooking oil until golden brown.


Cut the potatoes into chip sized slices, place in a bowl and drizzle the oil on top. Season with salt, pepper and rosemary, mix and leave for 10 minutes. Line a baking tray with baking paper, grease with oil and add the potato slices. Bake for 35 minutes or until brown and crisp.


Add the butter, peas and mint to a saucepan. Simmer for 10 minutes, squeeze lemon juice on top and season with salt and pepper. Stir then mash the peas.

Tartar Sauce

Finely chop some gherkins and mix with vegan mayo.

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