Vegan Fish ‘n Chips Recipe

Ingredients To serve 3:

One block of firm organic tofu

3 sheets of nori seaweed

1 cup of organic cyder vinegar

3 cups of plain organic white flour (or gluten free flour)

1 cup of potato flour (or cornflour)

2 cups of quinoa

1 bunch of parsley

1 bottle of blond organic beer

pinch cayenne

salt and pepper



Method



Drain the tofu

Place the tofu in a baking dish covered with a small bread board

Place a heavy weight on top and leave for several hours until a substantial amount of water is released

Now take the tofu and place in a dish or bowl so you can marinate it in the vinegar for a few hours

Meanwhile take the quinoa into a saucepan and dry roast for 1 min or so

Add 4 cups of water and bring to boil

When the quinoa has taken up all the water remove and cool

Spread it onto a flat baking dish and add olive oil , salt and the chopped parlsey

Bake at 180 unti lightly browned and remove and cool

Now drain the tofu, cut in half vertically and then into 3 horizontally

Take one nori sheet and cut in half. Wrap each piece in the nori sheet. You do not need to add water

Place the ‘fish’ onto a tray to await battering

To make the batter

To 2 cups of flour add 1 cup of cornflour or potato flour

Add the beer and cayenne and season

Whisk well until creamy

Take another container and add another cup of flour

Now heat your oil in a shallow frying pan …about 1 inch or so deep

Take one piece of ‘fish’ and coat in the flour

TIP !(it is helpful to have 3 pairs of tongs for each part of the process unless you want to get messy)

Now take the piece of tofu and submerge it in the batter

Then coat in the quinoa and parsley making sure that the quinoa is fully pressed on each side

When the oil is hot (a piece of bread or quinoa should float up to the top) put the ‘fish’ carefully in and brown each side using the tongs to turn it

Drain and oven bake for 10 minutes

Sprinkle with a nice herb salt as you serve it up

You will of course have your chips, peas and tartare ready!

Enjoy and thanks to everyone who shared this dish with us at Goji