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Vegan ‘Tofish’ and Chips

To-fish & Chips


  1. For the batter – all dry ingredients together, whisk in the beer.
  2. Cut Tofu into our slices and top with an even slice of the Nori seaweed wrap
  3. Marinade the tofu in malt vinegar and season with sea salt.
  4. Dip tofu in plain flour then the batter and fry until it floats with a dry color, 5 min approx, at 180 degrees.
  5. Cook the chips per manufacturer instructions.
  6. Smashed pea salsa – Little tip can be served cold or hot depending on the weather. 150g Country Range Fancy Peas, half a red onion very finely diced. 10 ml CR lemon juice. 20ml pomace oil, chopped fresh dill. Season with salt and pepper. Squash with a potato masher until crushed not totally broken down.
  7. Serve with a homemade vegan tartare sauce, the pea salsa, your delicious crispy chips with tomato sauce for dipping. Finish with a lemon wedge and serve immediately.