Vegan ‘Tofish’ and Chips

Cooking Time
45
Portions
2

Ingredients

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  • g Blue Dragon Extra Firm Tofu Block
  • g Country Range Plain Flour
  • g Country Range Corn Flour
  • ml Malt Vinegar Quarter Teaspoon of salt
  • ml Vegan friendly beer

  • 1

    Step 1

    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.

Ingredients

Increase Portion Size

  • g Blue Dragon Extra Firm Tofu Block
  • g Country Range Plain Flour
  • g Country Range Corn Flour
  • ml Malt Vinegar Quarter Teaspoon of salt
  • ml Vegan friendly beer