VEGAN TOFISH AND CHIPS RECIPE #vegetarian #appetizers

VEGAN TOFISH AND CHIPS RECIPE #vegetarian #appetizers

Make your own battered fish filets without fish! Because of tofu we can make a savagery free, plant-based other option – ideal for veggie lover Tofish and Chips! Flavorful with natively constructed Tartar Sauce!

I have been vegetarian for more than 5 years now, and for me, fish was perhaps the hardest thing to surrender. On the off chance that you know me, I'm continually attempting to figure out how to make the nourishments I used to adore in my pre-veggie lover times in a vegetarian and cold-bloodedness free way. That is the reason I truly needed to begin trying different things with vegetarian fish plans.

I attempted numerous veggie lover fish items available, however they all baffled. Additionally, they are extremely costly. So I like the natively constructed vegetarian fish form substantially more!

Also Try Our Recipe : General Tso’s Chick Peas (Vegan, Gluten-Free)

VEGAN TOFISH AND CHIPS RECIPE #vegetarian #appetizers


  • 2 slices firm tofu
  • 1 nori sheet
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/2 cup seltzer water (or beer or cider)
  • canola oil for pan-frying


  • 3 large potatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt + more to taste
  • 1/2 teaspoon dried rosemary

Vegan Tartar Sauce

  • 1/8 cup unsweetened soy milk
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon mustard
  • 1/4 teaspoon maple syrup
  • 1/4 teaspoon kala namak (or salt)
  • 1/2 teaspoon lime juice
  • 1/3 cup canola oil
  • 1 teaspoon dill - chopped
  • 1 tablespoon relish
  • 1 teaspoon capers - drained and finely chopped
  • salt to taste

Vegan Tartar Sauce

  1. Add in an immersion blender cup unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until it is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
  2. Transfer the mixture to a bowl and add the dill, relish, capers and more salt to taste. Stir to combine. Set aside in the fridge.


  1. Preheat the oven to 480°F / 250°C.
  2. Peel the potatoes. Cut them in fries or wedges. Put them on a baking tray lined with parchment paper. Toss in oil and spices. Mix until they are coated well. Spread them around the baking tray so they don't overlap each other. Bake in the oven for about 20 minutes until golden and crispy.


  1. Cut the two large slices of tofu in half, so you have 4 pieces. Cut the nori into the forms of the tofu and put the nori sheet on the tofu slices. Press the nori a bit onto the tofu so that it sticks. Sprinkle the backside of the tofu with a pinch of salt.
  2. In a mixing bowl, whisk together the flour, cornstarch, salt, curry powder, and pepper. Then add the seltzer water and whisk until it’s a smooth batter. You can adjust the consistency, by adding a bit more flour if it’s too runny, or by adding more seltzer water if it’s too thick.
  3. Prepare a pan and fill enough canola oil so that the fish filets can swim in the oil. Make sure to leave enough space in the pan to prevent the oil to boil over.
  4. Dip the tofu with the nori sheet into the batter, flip until coated on all sides and put it in the hot oil. Pan-fry for about 3-4 minutes on each side until golden. Transfer the vegan fish on a paper towel to remove excess oil.
  5. Once everything is ready, serve the Tofish (add a squeeze of lemon juice and sprinkle with chopped dill) with the chips and tartar sauce.

For More Details :

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