Vegetarian Fish and Chips

Ingredients

The main difference in this recipe is the use of tofu instead of fish. We also use a blend of spices to create a flavor profile that is reminiscent of traditional fish and chips. Additionally, we use a combination of panko breadcrumbs and cornmeal to create a crispy coating for the tofu. We alse have the original recipe for Fish and Chips, so you can check it out.

• 1 block of firm tofu, sliced into 1/2 inch thick pieces 1 block of firm tofu, sliced into 1/2 inch thick pieces
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 tsp garlic powder 1 tsp garlic powder
• 1 tsp onion powder 1 tsp onion powder
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp cayenne pepper 1/2 tsp cayenne pepper
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1 cup (240ml) buttermilk 1 cup (240ml) buttermilk
• 1 cup (120g) panko breadcrumbs 1 cup (120g) panko breadcrumbs
• 1/2 cup (60g) cornmeal 1/2 cup (60g) cornmeal
• 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

Nutrition

• Calories: 450 kcal / 1884 KJ
• Fat: 12g (1g saturated)
• Carbohydrates: 70g (5g sugars)
• Protein: 16g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   Preheat oven to 200C (400F).
2. 2.
   In a shallow dish, mix together the flour, garlic powder, onion powder, paprika, cayenne pepper, salt, and black pepper.
3. 3.
   Pour the buttermilk into another shallow dish.
4. 4.
   In a third shallow dish, mix together the panko breadcrumbs and cornmeal.
5. 5.
   Dip each slice of tofu into the flour mixture, then the buttermilk, and finally the breadcrumb mixture, pressing the breadcrumbs onto the tofu to ensure they stick.
6. 6.
   Place the tofu slices on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown and crispy.
7. 7.
   While the tofu is baking, toss the potato wedges with olive oil, salt, and pepper.
8. 8.
   Spread the potato wedges out on a separate baking sheet and bake for 25-30 minutes, or until crispy and golden brown.
9. 9.
   Serve the tofu and potato wedges hot with your favorite dipping sauce.

Treat your ingredients with care...

• Tofu — Press the tofu for at least 30 minutes before slicing to remove excess water and ensure a firmer texture.
• Potatoes — Soak the potato wedges in cold water for 30 minutes before baking to remove excess starch and create a crispier texture.

Tips & Tricks

• For a spicier coating, increase the amount of cayenne pepper in the flour mixture.
• If you don't have buttermilk, you can make your own by mixing 1 cup of milk with 1 tbsp of vinegar or lemon juice and letting it sit for 5 minutes.
• For a healthier version, you can bake the tofu and potatoes on a wire rack instead of a baking sheet to allow excess oil to drip off.

Serving advice

Serve the Vegetarian Fish and Chips hot with your favorite dipping sauce, such as tartar sauce, ketchup, or aioli.

Presentation advice

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