Tofish & Chips

preparation 20 minutes
cook time 35 minutes
Serves 4

A great 'fakeaway' recipe for vegans or those transitioning to a plant-based diet.

Ingredients Method

280g Naked Tofoo
800g potatoes (King Edward works well)
1 tbsp plain flour (seasoned)
1 tsp dried seaweed (optional)
100g self-raising flour
100ml vegan ale
Oil for deep frying
For the peas:
300g peas
3 tbsp crème fraiche

Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry.

Peel the potatoes and cut into chips, bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes, drain well then toss with the olive oil.

Spread out onto a non-stick baking tray and cook in the oven for 30 minutes, turning half way through cooking time.

While the chips are cooking, Cook the peas in a pan of boiling water for 5 minutes, drain and tip into a food processor with the crème fraiche, blitz until well combined .Heat gently.

Cut the Tofoo into 4 slabs and dust in the seasoned flour. Blitz the self-rising flour with the seaweed and add the ale, blitz again until you have a smooth creamy batter.

Heat about 8cm oil in a pan to 180°C. Take a piece of tofu and dip in the batter to coat evenly, carefully lower into the hot fat and cook for 2 to 3 minutes, until golden and crispy. Repeat with the other 3 pieces.

Serve cooked Tofish with chips and a spoon full of peas, garnish with lemon wedges.

Ingredients

280g Naked Tofoo

800g potatoes (King Edward works well)

1 tbsp plain flour (seasoned)

1 tsp dried seaweed (optional)

100g self-raising flour

100ml vegan ale

Oil for deep frying

For the peas:

300g peas