Dips and sauce · Tofu · vegan

A most British vegan fish ‘n’ chips

Beware: seagull thieves

318 kcal   happyfacenobackground  happyfacenobackground   VE


Flavours: 1 ½ tsp lemon juice, 2 tbsp malt vinegar, ½ tsp turmeric, S/P

Bulk: 200g firm or extra firm tofu, 300g new/baby potatoes, 150g frozen peas, 1 slice of bread, ½ sheet of nori, some soya milk, some plain white flour, S/P

Jazzy: serve with your own tartar sauce (see below)



Lets cook: Start by cutting the potatoes into small, bite-size chunks and boil for 6 minutes. Drain and set aside to cool and dry a little. Toast a slice of bread for 2 minutes to give the bread a little colour and blend in a jug blender with the nori to make fine bread crumbs. Place the crumbs into a shallow bowl, add turmeric and season with a little S/P. In another two shallow bowls, add some soya milk and some flour. Cut the tofu into finger pieces and one at a time, coat each with flour, dip into the soya milk and then toss in the breadcrumbs. Place the fingers onto a frying pan (don’t start cooking them just yet). In another frying pan (or a regular pan), add the malt vinegar, S/P and the potatoes. Cook the potatoes on medium-high heat for 15 minutes, stirring often until the surfaces are golden, browned and crispy. Meanwhile, start boiling the peas and frying the tofu fingers on a medium heat. Each side needs about 2 minutes cooking. Once the peas are cooked (around 8 minutes), drain well and place back to the pan. Add the lemon juice, S/P and then mash with a potato masher to create an almost mushy-pea texture. Share out the potatoes, tofu fingers, peas and serve with tartar sauce (see below for one that’s better than the shop-bought stuff)  cutefacenobackground


Tartar sauce

44 kcal – eat as you like


Flavours: 2 tbsp extra light mayonnaise (can use vegan mayonnaise), 1 black olive, 10g sweet pickled gherkin, 1/2 – 1 tsp of the pickle juice, S/P

Lets cook: Simply chop the olive and gherkin into tiny pieces, mix everything in a small bowl and season with S/P. Add a little more pickle juice to your tart likeness  cutefacenobackground



5 thoughts on “A most British vegan fish ‘n’ chips

    1. Sorry for the late reply! But thanks for the comment 🙂
      It was really fun dipping the tofu fingers in flour then milk and then crumbs. It made it feel more like actual battered fish. And the smell of the cooking vinegar was really like a chip shop 😉


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s