Vegan Fish & Chips

Nothing says classic English comfort food quite like fish and chips, especially on a cloudy or rainy day. This vegan version reimagines the iconic dish using tofu as a stand-in for fish, creating a comforting, satisfying treat that stays true to the spirit of the original while being completely plant-based.

Start with a block of extra firm tofu, which is key to getting the right texture. Press it well to drain any excess moisture—this helps the tofu firm up and better absorb the marinade. For the marinade, think sea flavors: I use a mix of seaweed flakes, lemon juice, and a splash of vinegar. This combination infuses the tofu with a subtle brininess reminiscent of the ocean.

The batter is crucial; it needs to be light and crispy. I combine flour, cornstarch, and baking powder with just enough water to make it thick yet pourable. The secret is to keep the batter chilled until right before frying; this helps achieve that delightfully crisp coating when the battered tofu hits the hot oil.

Fry the tofu until golden and crisp, then serve it with a side of chunky chips—homemade or store-bought, depending on your schedule. Don’t forget to add a few dashes of malt vinegar and a sprinkle of sea salt for the authentic fish and chips experience.

This dish isn’t just a meal; it’s comfort food that warms the soul. It’s perfect for those days when you need a little extra coziness in your life. Whether you’re new to vegan eating or a long-time enthusiast, these vegan fish and chips will impress with their authentic taste and satisfying crunch.

Vegan Fish & Chips

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