For the batter – all dry ingredients together, whisk in the beer.
2
Step 2
Cut Tofu into our slices and top with an even slice of the Nori seaweed wrap
3
Step 3
Marinade the tofu in malt vinegar and season with sea salt.
4
Step 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
Step 5
Cook the chips per manufacturer instructions.
6
Step 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
Step 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.