Tofu-fish and chips

Image: © Theofano Vetouli

A vegan take on the classic dish, with perfectly marinated tofu taking the place of fish, these beer-battered fried tofu-seaweed nuggets are absolutely delicious and go perfectly with oven-roasted fries and mushy peas.

  • Preparation Time: 1 hour
  • Cooking Time: 1 hour
  • Waiting time: 2 hours
  • Total Time: 4 hours


Servings: 4

For the tofu-fish

  • 400 g
    firm tofu
  • 1 sheet

For the marinade

  • 4 tbsp
    capers with juice
  • 1 tbsp
    white miso
  • Pinch
    white pepper
  • ½ tsp
    lemon zest

For the potato chips

  • 1 kg
  • ¾ tsp
  • 4 tbsp
    olive oil
  • ½ tbsp
    curry powder optional
  • 1 tbsp
    nutritional yeast optional

For the mushy peas

  • 400 g
  • 1 tsp
    coconut oil
  • 1 cup
    spring onions green leaves, chopped
  • Pinch of

For the beer batter

  • 3 tbsp
    all purpose flour
  • 3 tbsp
  • 1 tsp
    baking powder
  • 100 ml
  • Pinch of
  • Pinch of
    white pepper
  • ¼ tsp
    garlic powder
  • oil for frying
  • lemon wedges for serving


For the tofu-fish

  1. First cut the tofu into 4 100-gram filets. Then score each filet by making cuts on one side with a sharp knife, about half way through. These cuts will help the marinade get more absorbed and the tofu to get coated as much as possible.

  2. Once scored, cut the tofu into smaller triangular filets. Cut the nori sheet into the same shape and number of tofu filets and set aside.

  3. Then place the tofu filets in a small baking pan.

For the marinade

  1. Put all ingredients for the marinade in a blender and process to a smooth cream.

  2. Pour the cream on top of the filets and gently massage to make sure the tofu is well coated. At this point, you can refrigerate the marinated tofu for a few hours or overnight.

  3. Then put the baking pan with the tofu in the oven and bake at 50°C for 45 minutes.

  4. Take out of the oven and set aside to cool.

For the potato chips

  1. Cut the potatoes into wedges. Put them in a pot and cover with water. Add some salt and put the pot on a medium-high heat. Cook the potatoes for 3 minutes, so that they are slightly cooked but not soft.

  2. Then take out of the water and put onto a baking pan lined with parchment paper. Let them cool down to touch.

  3. Then add the olive oil, curry powder, nutritional yeast and a bit more salt and mix well. Bake for about 30 minutes at 200°C, or until slightly crispy.

For the mushy peas

  1. Cook peas in slightly salted water for a few minutes and then drain.

  2. In a small pot, heat up coconut oil and gently saute the green onions for 2 minutes. Remove from heat. Add the peas and mash with a potato masher.

For the beer-battered tofu:

  1. In a bowl, mix the flour and cornstarch. Take the cooled baked tofu and press one of the cut nori sheets on it so that it sticks. Repeat this step for all the tofu filets. Then roll each one in the flour-and-cornstarch mix until they are all well coated, and then set aside. In the meantime, heat up the oil for frying in a pan, pot, or fryer.

  2. Then add the rest of the ingredients for the batter to the bowl and mix gently until smooth.

  3. Dip the tofu-nori filets in the batter and place in the frying pan. Fry on each side for about a minute or until golden brown.

  4. Serve on a platter with the potatoes, the mushy peas, and lemon wedges.

  5. Your vegan fish and chips are ready!

About the author

Theofano Vetouli


Courses: Main Course
Special diets: lactose-free, Lupin-free
Difficulty: Level 3 (difficult)
Cooking time: > 1 hour
Number ingredients: > 20 ingredients
Taste: Savory
Preparation method: Frying
Type of dish: Fish substitute

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