Tofish and Chips

Serves 4 • Prep 20 min • Cooking 35 min
Vegans
Watch the Video
Get this stuff
  1. 280g Naked Tofoo
  2. 3 tbsp olive oil
  3. 300g peas
  4. 3 tbsp vegan crème fraiche
  5. 800g potatoes such as King Edward
  6. 1 tbsp plain seasoned flour
  7. 100g self-rising flour
  8. 1 tsp dried seaweed, crumbled (optional)
  9. 100ml vegan ale
  10. Oil for deep frying
Do this stuff
  1. Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. Heat about 8cm oil in a pan to 180°C. Take a piece of Tofoo 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.
  6. Serve cooked Tofish with chips and a spoon full of peas, garnish with lemon wedges.
People also viewed
Korean BBQ Tofoo Bao Buns
Korean BBQ Tofoo Bao
Tofoo Doner Kebab
Tofoo Doner Kebab
XO Tofoo
XO Tofoo
View all recipes
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.
OK
X
We use cookies to ensure that we give you the best experience on our website.
If you continue to use this site we will assume that you are happy with it.

OK
×