Tofish and Chips
Sticking to a vegan diet doesn't have to mean giving up your favourite meals. With this recipe from The Tofoo Cookbook, you can create crispy, plant-based fish and chips at home.
Introduction
The crunch of the batter and the softness of the Tofoo make a dream team. Serve with creamy peas and chips for a great weekend dinner. Wrap it up in old newspaper for an authentic chippie experience.
Ingredients
| For the Tofish: | |
|---|---|
| 250g | Naked Tofoo, drained, dried and cut into 4 slabs |
| 1 tbsp | plain flour, seasoned with salt and pepper |
| 100g | self-raising flour |
| 1 tsp | dried seaweed, crumbled (optional} |
| 100ml | ale |
| vegetable oil, for deep-frying | |
| For the peas: | |
| 300g | frozen peas |
| 3 tbsp | creme fraiche |
| For the chips: | |
| 800g | potatoes, such as King Edward, peeled and cut into 1cm-wide chips |
| 4 tbsp | olive oil |
| To serve: | |
| lemon wedges |
Method
Preheat the oven to 200°C/180°C fan/400° F/gas mark 6.
Bring a large pan of lightly salted water to the boil and cook the potato chips for 5 minutes. Drain the potatoes and dry really well with kitchen paper. Toss in 4 tablespoons of olive oil. Spread out over a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through cooking.
Meanwhile, cook the peas in a pan of boiling water for 5 minutes, drain well and tip into a food processor with the creme fraiche. Blitz until well combined. Alternatively, mash them together with a fork. Return to the pan and set aside.
Pat the Tofoo once more with kitchen paper until very dry. Dust with the seasoned plain flour. Mix together the self-raising flour and seaweed, if using, then slowly whisk in the ale. Whisk until the batter is smooth and creamy.
Heat about 8cm of oil in a saucepan pan to 180°C. (If you do not have a thermometer, add a square of bread to the oil, if it sizzles the oil is ready ) Take a piece of Tofoo and dip it in the batter to coat evenly, then carefully lower into the hot oil and cook for 2-3 minutes until golden and crispy. Repeat with the remaining three pieces.
Gently reheat the peas.
Serve the battered Tofish with chips and a spoonful of peas, and don’t forget the lemon wedge for a squeeze of sharpness.
Why not try:
Cutting the Tofoo into fingers to make crispy goujons.
Adding fresh mint to the peas.
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