To'fish (Tofu) & Chips

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» To'fish (Tofu) & Chips

The crunch of the batter and the softness of the Tofoo make up a dream team.  Serve with creamy peas and chips for a great weekend dinner.  Wrap it up in old newspaper for an authentic chippie experience.

to'fish and chips served on a plate with peas and a wedge of lemonIngredients:

For the Tofish:

  • 1 x 250g Naked Tofoo, drained, cut into 4 slabs and dried
  • 1 tbsp plain flour, seasoned with salt and pepper
  • 100g self-raising flour
  • 1 tsp dried seaweed, crumbled (optional)
  • 100ml vegan ale
  • Oil, for deep frying

For the peas:

  • 300g frozen peas
  • 3 tbsp vegan crème fraiche

For the chips:

  • 800g potatoes such as King Edward
  • 3 tbsp olive oil
  • Lemon wedges, to serve


  1. Preheat the oven to 200°C, fan oven 180°C, 400°F, Gas Mark 6.
  2. Peel the potatoes and cut into chips. Bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes.  Drain the potatoes and dry really well with kitchen paper. Toss in 4 tbsp olive oil.  Spread out onto a non-stick baking tray and cook in the oven for 30 minutes, turning halfway through the cooking time.
  3. While the chips are cooking, cook the peas in a pan of boiling water for 5 minutes. Drain well and tip into a food processor with the crème fraiche, then blitz until well combined. You could also mash it all together with a fork. Return to the pan and heat gently just before serving.
  4. Pat the Tofoo once more until very dry. Dust with the seasoned plain flour.
  5. Mix together the self-raising flour and seaweed  then slowly whisk in the ale.
  6. Whisk until the batter is smooth and creamy.
  7. Heat about 8cm oil in a pan to 180°C If you do not have a thermometer, add a square of bread to the oil. When it sizzles the oil is ready. Take a piece of Tofoo and dip in the batter to coat evenly, then carefully lower into the hot fat and cook for 2 to 3 minutes until golden and crispy. Repeat with the other 3 pieces.
  8. Serve the battered Tofish with chips and a spoonful  of peas. Don’t forget the lemon wedge for a squeeze of sharpness.

Why not try:

  • Cutting the Tofoo into fingers to  make crispy goujons
  • Adding fresh mint to the peas

Recipe by The Tofoo Co.




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