'FISH' AND CHIPS SALAD 🌱
'FISH' AND CHIPS SALAD 🌱
Ingredients
For the crispy tofu 'fish'
- 1 pack extra-firm tofu, 280g
- 2 tablespoons cornflour
- 1 1/2 teaspoons BOSH! Citrus & Spice seasoning
- 100 ml unsweetened plant milk
- 60 grams panko breadcrumbs
- 1 tablespoon nori flakes
- as needed olive oil spray
For the smashed potato salad
- 700 grams baby or new potatoes
- as needed olive oil
- 200 grams cooked peas
- 1 small romaine or gem lettuce, torn
For the yoghurt tartar dressing
- 200 grams plant-based yoghurt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons BOSH! Citrus & Spice seasoning
- 2 tablespoons capers, finely chopped
- 2 tablespoons gherkins, finely chopped
- 15 grams fresh dill, finely chopped
- as needed black pepper
To finish
- as needed lemon wedges
- as needed dill, extra
Instructions
- 1
Preheat your oven to 200°C. Boil the 700g baby or new potatoes in a large saucepan for 15–20 minutes until they are tender. Drain the potatoes and allow them to steam-dry. Lightly smash the cooked potatoes on a baking tray. Drizzle them with olive oil and season them. Roast the potatoes in the preheated oven for 25–30 minutes until they are golden and crisp.
⏱️ 45 min•🌡️ 200
- 2
Tear the 280g pack of extra-firm tofu into chunky pieces. Set up three separate bowls: In the first bowl, combine 2 tablespoons of cornflour and 1 1/2 teaspoons of BOSH! Citrus & Spice seasoning. In the second bowl, pour in 100ml of unsweetened plant milk. In the third bowl, mix 60g of panko breadcrumbs and 1 tablespoon of nori flakes. Coat each tofu piece first in the seasoned cornflour, then dip it in the plant milk, and finally coat it thoroughly in the panko and nori flake mixture. Air fry the coated tofu for 15 minutes, making sure to turn them halfway through, until they are golden and crisp.
⏱️ 20 min
- 3
In a bowl, mix together 200g of plant-based yoghurt, 1 1/2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 1/2 teaspoons of BOSH! Citrus & Spice seasoning until the mixture is smooth. Fold through the 2 tablespoons of finely chopped capers, 2 tablespoons of finely chopped gherkins, and 15g of finely chopped fresh dill. Season the dressing with black pepper to taste.
⏱️ 10 min
- 4
In a large bowl, toss the hot smashed potatoes with most of the prepared yoghurt tartar dressing. Then, gently fold in the 1 small torn romaine or gem lettuce and 200g of cooked peas.
⏱️ 5 min
- 5
Spoon the smashed potato salad onto a platter. Arrange the crispy tofu 'fish' on top of the salad. Finish the dish by garnishing with extra dill and lemon wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
'FISH' AND CHIPS SALAD 🌱
For the crispy tofu 'fish'
- 1 pack extra-firm tofu, 280g
- 2 tablespoons cornflour
- 1 1/2 teaspoons BOSH! Citrus & Spice seasoning
- 100 ml unsweetened plant milk
- 60 grams panko breadcrumbs
- 1 tablespoon nori flakes
- as needed olive oil spray
For the smashed potato salad
- 700 grams baby or new potatoes
- as needed olive oil
- 200 grams cooked peas
- 1 small romaine or gem lettuce, torn
For the yoghurt tartar dressing
- 200 grams plant-based yoghurt
- 1 1/2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons BOSH! Citrus & Spice seasoning
- 2 tablespoons capers, finely chopped
- 2 tablespoons gherkins, finely chopped
- 15 grams fresh dill, finely chopped
- as needed black pepper
To finish
- as needed lemon wedges
- as needed dill, extra
Instructions
- 1
Preheat your oven to 200°C. Boil the 700g baby or new potatoes in a large saucepan for 15–20 minutes until they are tender. Drain the potatoes and allow them to steam-dry. Lightly smash the cooked potatoes on a baking tray. Drizzle them with olive oil and season them. Roast the potatoes in the preheated oven for 25–30 minutes until they are golden and crisp.
⏱️ 45 min•🌡️ 200 - 2
Tear the 280g pack of extra-firm tofu into chunky pieces. Set up three separate bowls: In the first bowl, combine 2 tablespoons of cornflour and 1 1/2 teaspoons of BOSH! Citrus & Spice seasoning. In the second bowl, pour in 100ml of unsweetened plant milk. In the third bowl, mix 60g of panko breadcrumbs and 1 tablespoon of nori flakes. Coat each tofu piece first in the seasoned cornflour, then dip it in the plant milk, and finally coat it thoroughly in the panko and nori flake mixture. Air fry the coated tofu for 15 minutes, making sure to turn them halfway through, until they are golden and crisp.
⏱️ 20 min - 3
In a bowl, mix together 200g of plant-based yoghurt, 1 1/2 tablespoons of lemon juice, 1 teaspoon of Dijon mustard, and 1 1/2 teaspoons of BOSH! Citrus & Spice seasoning until the mixture is smooth. Fold through the 2 tablespoons of finely chopped capers, 2 tablespoons of finely chopped gherkins, and 15g of finely chopped fresh dill. Season the dressing with black pepper to taste.
⏱️ 10 min - 4
In a large bowl, toss the hot smashed potatoes with most of the prepared yoghurt tartar dressing. Then, gently fold in the 1 small torn romaine or gem lettuce and 200g of cooked peas.
⏱️ 5 min - 5
Spoon the smashed potato salad onto a platter. Arrange the crispy tofu 'fish' on top of the salad. Finish the dish by garnishing with extra dill and lemon wedges.
⏱️ 5 min