Introduction
Imagine this: it’s been one of those weeks where your fridge looks like a sad, wilted jungle, and the idea of cooking feels about as fun as wrestling a raccoon.
Enter this vegan beer battered tofu fish and chips—a cozy, crispy hug on a plate that says, “You’ve got this, and dinner’s sorted.” It’s the kind of dish that makes you forget tofu used to be just a block of mystery and beer batter isn’t just for your neighborhood pub.
Crispy on the outside, tender on the inside, and absolutely guilt-free (for the plants and your taste buds). So, if you’re craving something comforting but want to keep it plant-powered and playful, this recipe’s your new best mate.
Ready to turn tofu into the star of your next lazy weekend feast? Let’s batter up and get cracking—because who said fish and chips can’t have a cheeky vegan twist?
Tofu is a fantastic choice here because it is rich in protein and absorbs flavors wonderfully, making it perfect for this dish.
Ingredients
- 180g plain (all-purpose) flour
- 1 tsp cornflour (cornstarch), plus extra to dust (dust it like a pro)
- 1½ tsp onion powder
- ½ tsp garlic powder
- 1 tsp chilli powder
- 325ml pale ale (make sure you get a vegan one) (cheers to that!)
- 350g/1 block fresh firm tofu, drained and cut into 8–10 slices
- 1 sheet nori, cut into pieces to match the tofu slices
- Salt and pepper
- 1 lemon, cut into wedges to serve
- 4–5 King Edward potatoes, peeled and cut into chunky chip shapes and left to dry out on a tea towel
- 750ml vegetable oil
- 200g fresh or frozen peas
- 1 tbsp apple cider vinegar
- A handful of fresh mint, finely chopped
- ½ jar vegan mayonnaise
- 2 tbsp capers, rinsed
- 1 gherkin, chopped
- ½ shallot, chopped
- 1 tbsp chopped fresh dill
- A twist of lemon
With these ingredients, you’re all set to batter up some tofu and get your chip game on!
It’s like a seaside feast but without any fishy business—just pure plant power.
Vegan or flexitarian, this lineup is a tasty invite to join the crispy, creamy, and minty peas party.
For an even lighter and eco-friendly meal, consider pairing this dish with almond milk, a plant-based milk alternative that is lower in calories and requires less water to produce.
How to Make It
Alright, let’s talk about turning humble tofu into something so crispy and golden, you’ll forget it’s not actually fish. Start by mixing up that glorious batter with 180g of plain flour and a teaspoon of cornflour for extra crunch. Toss in 1½ teaspoons of onion powder, half a teaspoon of garlic powder, and a teaspoon of chili powder for a bit of a kick—because who wants boring batter?
Then, pour in 325ml of your favorite vegan pale ale. Yes, beer! It makes the batter bubbly and light, which means your tofu slices, once dunked in this magic mixture, are going to be irresistibly crispy on the outside and tender on the inside.
Speaking of tofu, grab your block of 350g firm tofu, drain it well (nobody likes soggy tofu), and cut it into 8–10 slices. Wrap each slice in a piece of nori seaweed; that’s the secret to getting that umami, “fishy” vibe without any actual fishy business.
Season with salt and pepper, then give each slice a generous dusting of cornflour before dunking it in your beer batter. This helps the batter stick so well, it’s basically a love story.
Now, while the chips are drying off on a tea towel (because soggy fries are a crime), heat up 750ml of vegetable oil to about 160˚C/320˚F. When a cube of bread browns in about 40 seconds, you know you’re ready to fry. Toss in your tofu slices, and let them fry until golden and crispy—this might take a few minutes, so maybe practice your best patience face.
While your tofu is sizzling away, you can’t forget the chips and mushy peas, but that’s a whole other delicious chat. For now, just know that once your tofu fishsticks are out of the fryer, they’re begging for a squeeze of lemon and a dip in that tangy vegan tartare sauce you whipped up.
Trust me, this is the plant-based fish and chips dream you didn’t know you needed. So, grab a fork, maybe a napkin, and prepare to wow your taste buds with some seriously cheeky vegan comfort food.
To keep your tofu fresh and ready for recipes like this, remember proper tofu storage considerations are key to maintaining that perfect texture and flavor.
Bonus Tips
- Double up on that nori wrap if you want your tofu to scream “I’m totally fish!” louder than a vegan at a seafood festival.
- Don’t just settle for plain chips—toss ’em in smoked paprika or nutritional yeast for a cheeky flavor upgrade.
- Keep your tartare sauce extra zesty by adding a splash of pickle juice—because why not let your condiments have a little party?
Why You’ll Love It
This vegan beer battered tofu fish and chips is like a crispy love letter to your taste buds—without any fishy business. It’s got that perfect crunch and cheeky tang that’ll have you wondering why you ever thought “tofu” was just for boring salads.
Plus, it’s a fun kitchen adventure that’s forgiving enough for newbies, but tasty enough to wow your plant-based pals. Basically, it’s the crispy, golden ticket to flexi-friendly comfort food bliss!
Nutritional Info
These are estimated values.
Calories: 450
Protein: 18 g
Carbohydrates: 55 g
Fat: 15 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
