For the batter – mix all dry ingredients together, whisk in the beer.
2
Step 2
Cut the tofu into four slices and top with an even slice of the Nori seaweed sheet.
3
Step 3
Marinate 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 mins approx, at 180 degrees.
5
Step 5
Cook the chips per manufacturer instructions.
6
Step 6
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.
7
Step 7
Serve with a homemade vegan tartare sauce and the smashed pea salsa alongside your delicious crispy chips with a tomato sauce for dipping.
8
Step 8
Finish with a lemon wedge and serve immediately.
Ingredients
50 g Country Range Plain Flour
50 g Country Range Cornflour
Country Range Freeze Chill Chips
10/10
350 g firm tofu
20 ml malt vinegar
1/4 teaspoon of salt
150 ml vegan friendly beer
100 g Nori Seaweed sheets
Smashed Pea Salsa
150 g Country Range Fancy Peas
10 ml Country Range Lemon Juice
20 ml Country Range Pomace Oil
1/2 red onion, finely diced
Chopped, fresh dill
Salt and pepper to season
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