This vegan take on a seaside takeaway favourite makes the perfect weekend dinner or even if you fancy a mid week treat.

Serves 4


  • 400g extra firm tofu, drained and lightly pressed Beer Battered Tofish and Chips 1
  • 1 large sheet nori
  • 50g (1/2 cup) cornflour
  • 50g (1/2 cup) plain flour
  • 1 tsp bicarbonate of soda
  • ¼ tsp turmeric
  • 150ml (11/8 cup) beer, lager or sparkling water
  • 1 tsp sea salt
  • 50g plain flour
  • Vegetable oil, for deep frying
  • Cooked chips, to serve


  1. In a large bowl, mix together 50g plain flour, the cornflour, bicarbonate of soda, sea salt and turmeric and whisk in the beer or water to make a smooth, bubbly batter.
  2. Cut the tofu into 4 equal steaks and cut 4 pieces of nori to fit one side of each steak.
  3. Spread the additional 50g plain flour on a plate and season well with salt. Dust the tofish steaks on all sides with the flour.
  4. Fill a heavy based pan one third full with vegetable oil and place over a high heat. When a drop of batter sizzles in the oil it is hot enough.
  5. One by one, dip the floured tofish steaks into the batter so that they are fully coated. Let the excess run off and carefully place in the hot oil. You may need to cook them in batches.
  6. When the tofish is golden brown and crisp, remove from the oil carefully and place on a plate lined with kitchen towel to drain off excess oil. Serve immediately with chips, mushy peas and lemon wedges to squeeze over.

Per serving (187g) Calories: 269, Carbohydrates: 36g, Sugars: 0.1g, Fat: 11g, Saturates: 1.5g, Protein: 19.9g, Salt: 2.7g

Taken from August 2018 (issue 41) Vegan Life Magazine

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