Vegan Fish and Chips

Ingredients

This vegan version of Fish and Chips replaces the fish with tofu and uses a vegan batter made with chickpea flour and spices. The dish is also served with a vegan tartar sauce made with vegan mayo, pickles, and capers. We alse have the original recipe for Fish and Chips, so you can check it out.

• 1 block of firm tofu, drained and pressed (350g / 12oz) 1 block of firm tofu, drained and pressed (350g / 12oz)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/2 cup (60g) chickpea flour 1/2 cup (60g) chickpea flour
• 1 tsp baking powder 1 tsp baking powder
• 1 tsp garlic powder 1 tsp garlic powder
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1 cup (240ml) sparkling water 1 cup (240ml) sparkling water
• 4 large potatoes, cut into wedges 4 large potatoes, cut into wedges
• 2 tbsp olive oil 2 tbsp olive oil
• Salt and pepper, to taste Salt and pepper, to taste
• Vegan tartar sauce: Vegan tartar sauce:
• 1/2 cup (120g) vegan mayo 1/2 cup (120g) vegan mayo
• 2 tbsp chopped pickles 2 tbsp chopped pickles
• 1 tbsp capers 1 tbsp capers
• 1 tbsp lemon juice 1 tbsp lemon juice
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 18g (2g saturated)
• Carbohydrates: 56g (5g sugars)
• Protein: 16g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F).
2. 2.
   Cut the tofu into rectangular pieces and set aside.
3. 3.
   In a large bowl, whisk together the all-purpose flour, chickpea flour, baking powder, garlic powder, paprika, salt, and black pepper.
4. 4.
   Slowly pour in the sparkling water, whisking until the batter is smooth and free of lumps.
5. 5.
   Dip each piece of tofu into the batter, making sure it is fully coated.
6. 6.
   Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan.
7. 7.
   Once the oil is hot, add the tofu and cook for 2-3 minutes on each side, until golden brown and crispy.
8. 8.
   Transfer the tofu to a baking sheet lined with parchment paper and bake for 10-15 minutes, until crispy and heated through.
9. 9.
   While the tofu is baking, toss the potato wedges with olive oil, salt, and pepper.
10. 10.
    Spread the wedges out on a baking sheet and bake for 20-25 minutes, until crispy and golden brown.
11. 11.
    To make the tartar sauce, mix together the vegan mayo, chopped pickles, capers, lemon juice, salt, and pepper in a small bowl.
12. 12.
    Serve the crispy tofu and potato wedges with the vegan tartar sauce on the side.

Treat your ingredients with care...

• Tofu — Pressing the tofu before using it will help it absorb more flavor and create a firmer texture.
• Chickpea flour — This flour is a great vegan alternative to eggs in batter recipes, as it helps create a crispy texture.
• Potatoes — Soaking the potato wedges in cold water for 30 minutes before baking will help remove excess starch and create a crispier texture.

Tips & Tricks

• Use a deep-fryer for an even crispier texture.
• Add some lemon zest to the batter for a citrusy flavor.
• Serve with a side of mushy peas for a traditional British touch.
• Use sweet potatoes instead of regular potatoes for a healthier twist.
• Add some smoked paprika to the tartar sauce for a smoky flavor.

Serving advice

Serve the crispy tofu and potato wedges hot, with the vegan tartar sauce on the side.

Presentation advice

Arrange the tofu and potato wedges on a large platter and garnish with fresh herbs, such as parsley or chives.