Vegan Fish and Chips (Tofu & Chips)
Vegan Fish and Chips (Tofu & Chips)
Ingredients
For the Tofu 'Fish'
- 1 pound extra-firm tofu, pressed and cut into 4 thick, oblong 'fillets'
- 1 1/2 cups vegetable broth
- 2 nori seaweed sheets, crumbled
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
For the Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup cold water, (or more, as needed)
For Frying and Serving
- 1/2 cup all-purpose flour, for dredging
- 4 cups vegetable oil, for deep frying
- 1 1/2 pounds thick-cut fries, prepared according to package directions
- 1/2 cup vegan tartar sauce
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped, for garnish
- flaky sea salt, as needed, for garnish
Instructions
- 1
Prepare the tofu 'fish': Carefully remove the tofu from its packaging and press it to remove excess water. Cut the block into 4 thick, oblong 'fillets,' trimming the corners slightly to create a rounded, fish-like shape.
⏱️ 5 min
- 2
Make the marinade: In a shallow glass dish, combine the vegetable broth, crumbled nori seaweed, soy sauce, and lemon juice. Stir gently to combine. Submerge the shaped tofu pieces in the marinade, ensuring they are fully covered. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, to allow the tofu to absorb the 'sea' flavor.
⏱️ 5 min
- 3
Prepare the batter: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, salt, black pepper, smoked paprika, and garlic powder. Gradually add the cold water to the dry ingredients, whisking continuously until a smooth, somewhat thick, pancake-like batter forms. Adjust water as needed to reach desired consistency.
⏱️ 10 min
- 4
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 5
Dredge and batter the tofu: While the oil heats, set up a dredging station. Place the remaining 1/2 cup of all-purpose flour in a shallow dish. Remove the marinated tofu from the refrigerator and gently pat dry with paper towels. First, dredge each tofu fillet thoroughly in the plain dry flour, ensuring an even coating. Then, dip the floured tofu into the prepared wet batter, making sure it's completely and thickly coated.
⏱️ 10 min
- 6
Fry the tofu 'fish': Carefully lower 1-2 battered tofu fillets into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the tofu is deep golden-brown and crispy. Use tongs or a slotted spoon to remove the fried tofu from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining tofu fillets.
⏱️ 10 min•🌡️ 350
- 7
Cook the fries: While the tofu is frying, prepare the thick-cut fries according to package directions, either by baking or frying separately.
⏱️ 15 min
- 8
Serve: Arrange the freshly fried tofu 'fish' and golden-brown fries on serving plates. Garnish the tofu with flaky sea salt and chopped fresh parsley. Serve immediately with vegan tartar sauce and lemon wedges for squeezing.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vegan Fish and Chips (Tofu & Chips)
Ingredients
For the Tofu 'Fish'
- 1 pound extra-firm tofu, pressed and cut into 4 thick, oblong 'fillets'
- 1 1/2 cups vegetable broth
- 2 nori seaweed sheets, crumbled
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
For the Batter
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1 cup cold water, (or more, as needed)
For Frying and Serving
- 1/2 cup all-purpose flour, for dredging
- 4 cups vegetable oil, for deep frying
- 1 1/2 pounds thick-cut fries, prepared according to package directions
- 1/2 cup vegan tartar sauce
- 1 lemon, cut into wedges
- 2 tablespoons fresh parsley, chopped, for garnish
- flaky sea salt, as needed, for garnish
Instructions
- 1
Prepare the tofu 'fish': Carefully remove the tofu from its packaging and press it to remove excess water. Cut the block into 4 thick, oblong 'fillets,' trimming the corners slightly to create a rounded, fish-like shape.
⏱️ 5 min - 2
Make the marinade: In a shallow glass dish, combine the vegetable broth, crumbled nori seaweed, soy sauce, and lemon juice. Stir gently to combine. Submerge the shaped tofu pieces in the marinade, ensuring they are fully covered. Cover the dish and refrigerate for at least 30 minutes, or up to 2 hours, to allow the tofu to absorb the 'sea' flavor.
⏱️ 5 min - 3
Prepare the batter: In a large mixing bowl, whisk together 1 1/2 cups all-purpose flour, baking powder, salt, black pepper, smoked paprika, and garlic powder. Gradually add the cold water to the dry ingredients, whisking continuously until a smooth, somewhat thick, pancake-like batter forms. Adjust water as needed to reach desired consistency.
⏱️ 10 min - 4
Heat the oil: In a large, heavy-bottomed pot or Dutch oven, pour the vegetable oil to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a kitchen thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 5
Dredge and batter the tofu: While the oil heats, set up a dredging station. Place the remaining 1/2 cup of all-purpose flour in a shallow dish. Remove the marinated tofu from the refrigerator and gently pat dry with paper towels. First, dredge each tofu fillet thoroughly in the plain dry flour, ensuring an even coating. Then, dip the floured tofu into the prepared wet batter, making sure it's completely and thickly coated.
⏱️ 10 min - 6
Fry the tofu 'fish': Carefully lower 1-2 battered tofu fillets into the hot oil, being careful not to overcrowd the pot. Fry for 4-6 minutes, turning occasionally, until the tofu is deep golden-brown and crispy. Use tongs or a slotted spoon to remove the fried tofu from the oil and place it on a wire rack set over a baking sheet to drain excess oil. Repeat with the remaining tofu fillets.
⏱️ 10 min•🌡️ 350 - 7
Cook the fries: While the tofu is frying, prepare the thick-cut fries according to package directions, either by baking or frying separately.
⏱️ 15 min - 8
Serve: Arrange the freshly fried tofu 'fish' and golden-brown fries on serving plates. Garnish the tofu with flaky sea salt and chopped fresh parsley. Serve immediately with vegan tartar sauce and lemon wedges for squeezing.
⏱️ 5 min