Vegan Fish & Chips Recipe
By The Vegan Allrounder
🔪Prep Time: 10 minutes
👩🍳Cook Time: 10 minutes
1 block firm tofu (press out as much liquid as possible)
Salt & Pepper
150ml (non-alcoholic) beer (of your choice)
1 ½ tsp Baking Powder
1Preheat your oven to 180°C, cut your tofu into 4-5 pieces.
2Salt and pepper the pieces and wrap in wet nori sheets.
3Combine flour and baking powder, add in the beer and mix until you have a nice batter.
4On a plate add some flour and turn the tofu pieces in the flour until they are covered.
5Now plunge into your batter until every part of the piece is covered.
6Bake your Tofu in a pan with oil at medium to high heat for 2-3 minutes each side (until nice and crisp).
7Put the finished pieces into the oven to keep warm. Serve with fries and mushy peas. Enjoy!
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.