1 block of tofu – slice in half, width way. Then slice the two halves into three triangles (or however you wish)
Marinate for a few hours in:
2 teaspoons of kelp powder (found at health food stores)
2 teaspoons of garlic powder
1/2 teaspoon of paprika
2 teaspoons of salt
Splash of olive oil
Batter:
1 1/2 cups of plain flour & a stubby of vegan beer mixed together
Drop tofish in batter.
Cover lavishly (quickly) & fry in shallow oil, turning over when brown & crisp.
Drain on paper towel
Onion Rings:
Slice onion thickly, drop in batter & fry in hot oil
Drain on paper towel
Chips:
4 potato’s cut into finger size strips
Dried between 2 towels
Dropped in batches into very hot oil
Drain on paper towel
Can be kept luke warm in oven prior to serving
Tartare Sauce:
3-4 big tablespoons of vegan mayonnaise
Several slices of pickled cucumbers diced finely
A squeeze of lemon juice to taste (about half a lemon)
Don’t forget your pickled onion!
This recipe is delicious!! It tastes amazing and was an absolute hit in our house 🙂
One of Scott’s favourites. I’m sure he’d be happy to have Friday tofish ‘n chip night each week!
Wow! Can’t wait to try this out!!
You will love it Tara! Enjoy 🙂
Nikki x
What’s a stubby of beer? Thanks
Hi Kathy – sorry that must be an “Aussie” thing 🙂
A ‘stubby’ is a short glass bottle used for beer.
I usually open whatever is in the fridge & if I don’t use it all, then I enjoy a small beer whilst cooking.
Cheers,
Nikki x
I made this last night. I added chives, onion powder and garlic powder to the batter. It was lush! I also marinated the tofu for 2 days. Will def be making it again! Thanks!
Hi Angela,
I LOVE the idea of adding the onion, garlic & chives! Thanks – I think I’ll try that next time myself 🙂
Cheers,
Nikki x