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