Vegan Fish and Chips with Mushy Peas

Ingredients

For 4 portions

• 🧈 560g firm tofu
• 🪸 6g dried seaweed
• 🍋 30ml lemon juice
• 🌾 150g flour
• 🌾 30g corn starch
• 🍚 6g baking powder
• 🍺 250ml beer
• 🏺 100ml vegetable oil
• 🥔 1,200g potato
• 🏺 30ml sunflower oil
• 🪴 400g frozen peas
• 🧈 15g plant-based spread
• 🌿 5g fresh mint
• 🥛 100ml soy yoghurt alternative
• 🥒 40g pickles
• 🧆 15g capers
• 🌿 5g parsley
• 🧂 8g salt

Method

1. Heat the oven to 220°C (200°C fan). Cut the potatoes into thick chips, toss with the sunflower oil and a pinch of salt, and roast on a large tray for 40 to 45 minutes, turning once, until golden and crisp.
2. Press the tofu for 15 minutes, then cut each block into 4 long, flat pieces. Sprinkle with half the lemon juice and a pinch of salt.
3. Cut the nori into pieces the size of the tofu. Wet one side of each and press it onto the tofu: it gives the 'fish' its taste of the sea.
4. For the batter, whisk the flour, corn starch, baking powder and a pinch of salt with the cold beer until just smooth. Check the beer is vegan, or use cold sparkling water.
5. For the mushy peas, simmer the peas for 4 minutes, drain and mash roughly with the plant-based spread, chopped mint and salt.
6. For the tartare sauce, mix the soy yoghurt with the chopped pickles, capers, parsley and the rest of the lemon juice.
7. Heat 2 cm of vegetable oil in a deep frying pan to 180°C, or until a drop of batter sizzles straight away. Dust the tofu in a little flour, dip in the batter and fry for 3 to 4 minutes, turning once, until deep golden. Drain on kitchen paper. The quantity of oil given is what the tofu absorbs.
8. Serve with the chips, mushy peas, tartare sauce and lemon wedges.