For the batter – mix all dry ingredients together, whisk in the beer.
Cut the tofu into four slices and top with an even slice of the Nori seaweed sheet.
Marinate the tofu in malt vinegar and season with sea salt.
Dip tofu in plain flour then the batter and fry until it floats with a dry color, 5 mins approx, at 180 degrees.
Cook the chips per manufacturer instructions.
To create the smashed pea salsa, mix the peas, red onion and chopped dill, adding the lemon juice and pomace oil as you mix. Squash the mix with a potato masher until crushed but not totally broken down.
Serve with a homemade vegan tartare sauce and the smashed pea salsa alongside your delicious crispy chips with a tomato sauce for dipping.