Crispy Vegan Beer-Battered Tofu Fish and Chips

Luke Albert

Crispy Vegan Beer-Battered Tofu Fish and Chips

A crispy beer batter encases tender tofu, while nori seaweed imparts a fishy taste to this golden-fried dish.

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Serves: 4

No need for seafood when you have this delicious plant-based fish and chips dish from the Vegan Fakeout cookbook. Each fried-to-perfection bite satisfies that fishy craving, while tangy, vinegary fries complete the experience. 

What you need:

For the chips:
4 large potatoes, peeled and cut into ¾-inch thick chips
2 tablespoons sunflower oil
½ teaspoon malt vinegar
½ teaspoon salt

For the beer-battered tofu fish:
1½ cups all-purpose flour
2 tablespoons cornstarch
¼ teaspoon turmeric

¼ cup fresh dill, finely chopped

1 teaspoon salt

¼ teaspoon black pepper

1¼ cups cold beer
2 (9½-ounce) blocks extra-firm tofu, drained and pressed

4 sheets of sushi nori

2 cups sunflower oil
Lemon wedges, to serve

What you do:

  1. For the chips, preheat oven to 400 degrees. Rinse potatoes under cold water, drain, and pat dry. On a baking sheet, spread in an even layer. Drizzle with sunflower oil and bake for 50 minutes until golden and crisp. 
  2. Remove chips from oven and sprinkle with vinegar and salt. 
  3. For the tofu fish, in a large bowl, stir flour, cornstarch, turmeric, dill, salt, and black pepper. Slowly pour in beer and whisk to get rid of any lumps. Place batter in refrigerator. 
  4. Slice each block of pressed tofu horizontally, to get 4 thin rectangles. Press a sheet of nori over one side of each tofu slice. 
  5. Heat sunflower oil in a large, deep frying pan over medium heat. Remove batter from refrigerator. Dip tofu slices in batter to fully coat, then use a slotted spoon to place in pan for 3 to 4 minutes, before turning and cooking other side until light golden in color. 
  6. Serve tofu fish and chips hot with wedges of lemon. 
For more plant-based recipes like this, read:

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