Vegan Fish & Chips recipe

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

plant-based milk

🥗Healthier: oat milk

💰Cheaper: soy milk

Soy milk is often less expensive and still creamy.

tartar sauce

🥗Healthier: avocado dip

💰Cheaper: yogurt-based sauce

Yogurt-based sauce is lighter and cheaper.

seaweed

🥗Healthier: spirulina powder

💰Cheaper: dried nori sheets

Dried nori sheets are more accessible.

Cut the 400 g of extra firm tofu on the bias to create a fish tail shape.

Slice the tofu into about 1 cm thick slices.

Sprinkle salt and citric acid on the tofu and let it sit for a few minutes to absorb the salt.

Wrap each tofu slice with sushi seaweed sheets, adding a few drops of lime for flavor.

Grind 1 sheet of seaweed with a couple of spoons of corn starch to prepare the batter.

Prepare the potatoes by seasoning them with salt, pepper, grilled spice, a few drops of vinegar, and a splash of oil.

Place the seasoned potatoes on a tray and bake in the oven at 200° C until golden brown, shaking them halfway for even cooking.

Mix vegan yogurt and vegan mayo with other regular ingredients to prepare the tartar sauce and refrigerate until serving.

Heat about 1 cm deep oil in a frying pan.

Dip each tofu fish in the seaweed batter, covering all sides, and carefully place them in the hot oil.

Fry the tofu fish on both sides until golden brown.

For a crispier texture, dip the fried tofu fish in the batter again and fry them a second time.

Serve the fish and chips and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens