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Tofish and Chips

by The Tofoo Co. from The Tofoo Cookbook

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.


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.

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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

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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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