English Tofish And Chips With Mushy Peas

Growing up near Brighton in the U.K., there’s nothing more nostalgic than the smell of fish and chips when you go to the seaside. Comfort food is my favorite food, and I think it’s so important to show people that you can be vegan and eat the same kind of hearty food you loved beforehand. This recipe for tofish and chips is just as tasty as the stuff you can get from a chip shop and that’s because the tofu is marinated and sliced to give a flakey texture. It’s crunchy from the batter and punchy with flavor and pretty simple to make.

English Tofish And Chips With Mushy Peas

Recipe Type: Hearty Entrees

YIELDS 2 meals

PREP TIME 01 hour 30 min

COOK TIME 25 min

TOTAL TIME 01 hour 55 min

Tofish
Block of Tofu (enough for four pieces)
3 tablespoons Soy sauce
5 tablespoons Lemon Juice
4 Nori Sheets
1/2 cup Flour
1/2 cup Beer
1 teaspoon Paprika
4 tablespoons Sunflower oil
Chips
6 medium sized Potatoes
3 teaspoons Salt
3 teaspoons Pepper
3 teaspoons Garlic powder
2 tablespoons Sunflower oil
Mushy Peas
1/2 cup Frozen peas
1/2 cup Water
1 tablespoon Vegan butter
1/2 tablespoon Lemon juice

Directions

Tofish

1. Press the tofu for half an hour. Simply wrap the tofu in some kitchen towel and then place a heavy object on top of it in order to reduce the amount of water inside.

2. Cut the tofu block into four even pieces and make diagonal cuts to the surface to create a fish like flakiness. This way the tofu can soak up all the marinade.

3. Marinate the tofu by mixing lemon juice, soy sauce and the seaweed/ nori, separated into little pieces. Put all of this in a Tupper ware box that’s big enough to fit all the tofu pieces lying flat, to soak up the flavours. Marinate the tofu for at least an hour.

4. Whisk together the flour, paprika and beer and add a dash of salt and pepper.

5. Measure out the sunflower oil into a non-stick pan and heat for 3 minutes on high.

6. Dredge the tofu in the batter and then place it into the pan immediately. Repeat this with all of the tofu pieces cooking for around 3 to 4 minutes on both sides. When you take the tofu pieces out of the pan, place them onto a kitchen towel to soak up the oil.

Chips

1. Turn your oven to 375°F. Then peel the potatoes and cut them into a 1inch thickness. After this place them in cold water for 20 minutes to help remove the starch.

2. Drain the chips and toss them in oil, garlic powder and 2 teaspoons of salt and pepper, then put them in the oven for 30 minutes. After 30 minutes, take them out, mix them around and put them back in the oven for another 20 to 30 minutes.

Mushy Peas

1. On medium heat, cook the peas with ¾ cup of water in a pan, for around 3 minutes. Once cooked, drain the water and then add in lemon, butter and the rest of the salt and mash together.

2. Cook the mixture for a further minute or two, stirring consistently to achieve a thicker consistency. Once the consistency is thick enough, plate up with your tofish and chips and enjoy.

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Photo: Hannah Roberts