Tofu fish & chips

Why not use tofu as a fish substitute it’s still tasty but better for you and the planet 🌏🌟

Tofu fish & chips

Rachel ParkRachel Park
Why not use tofu as a fish substitute it's still tasty but better for you and the planet 🌏🌟
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Course Appetizer
Cuisine American
Servings 2

Ingredients
  

  • Tofu
  • Panko breadcrumbs
  • Seabrooks fish and chip flavour crisps
  • 1 lemon
  • Coriander Plant milk
  • Cornstarch
  • Orgran egg replacer (as a sort of batter)
  • Potato (to make fries)
  • free from mayo Garlic (for the garlic sauce)

Instructions
 

  • slice your tofu into any shape or size you like.. I did squares
  • make a milky sauce using plant milk cornstarch, squeeze in a lemon and sprinkle coriander... You can make as much or little as you like this sauce will be what the tofu can marinate in for how ever many ours you like (the longer the better)
  • soak your tofu pieces in the milky mixture then once marinated place on an oven tray (see picture attached).. Oven bake for 30 minutes. Turn now and then
  • chop potato's or choose fries and get them cooking too
  • once the tofu has oven baked you can use Orgran egg replacer mixed with cold water in a bowl to make a batter... Let the tofu cool and then place each side in the batter mixture and straight after roll in panko and the fish and chip crisps (crushed crisps) ready to be shallow fried in a pan on the stove... You can use oil but I didn't and it still worked
  • whilst the tofu is shallow frying in a pan you can make a vegan garlic mayo or use shop bought.. I put in a ramikin and added coriander to it
  • serve all together on a plate

Notes

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rachel_park_weightlossjourney
Keyword tofu recipe, vegan fish

read more:

corned beef pie for vegans

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