A flaky and perfectly crispy baked tofish with a side of chips and tartar sauce! This delicious yet healthy recipe will satisfy all of your fish and chips cravings!!
This baked tofish and chips (aka vegan fish and chips) are easy to make, only require simple ingredients you probably already have!
You will love this tofish and chips:
It’s packed with flavors, light yet crispy and super satisfying!
This tofish and chips are baked which makes it perfect for lunch or dinner.
How to make the tofish « flaky »:
Use firm or extra firm tofu for the best results.
Freeze your tofu the day before making this recipe!
An important step, to give the tofu a “flakier” texture is to freeze it before using it! It might sound like a weird idea but once frozen and thawed the texture of tofu changes.
When you freeze firm tofu, the water contained inside freezes as well (duh!) and creates pockets. So once thawed all the water gets released and you end up with a fibrous/flaky texture!
FYI: Frozen firm tofu also makes an incredible chicken alternative!
How to make this tofish and chips perfectly every time:
First, make the tartar sauce by placing your soft tofu, mustard, lemon juice, salt, and pepper to a food processor. Blend until smooth. Transfer to a mixing bowl and add chopped capers, dill, and pickles. Once ready, place in the fridge to chill.
To make the tofish, you will need a previously frozen and thawed firm tofu.
To help the tofu soak all the flavors, you need to remove the excess liquid from your tofu, either by using a tofu press or by placing your tofu on a colander and placing a plate on top.
Pat dry with a clean kitchen towel then cut into 4 stripes.
Cut your nori sheet into pieces approximately the same size as your tofu stripes.
To make the batter, add flour, corn starch, garlic powder, onion powder, salt, pepper, turmeric, and sparkling water to a mixing bowl and mix.
Create the tofish « skin » by using the batter to glue a piece of nori on top of each tofu stripe. Then carefully dip the tofu in the batter and carefully flip to coat all sides.
Dip again in panko breadcrumbs and place on a lined baking sheet. Bake until the crust is slightly golden brown and crispy to the touch.
Now to make the baked chips, cut your potatoes and toss with oil and spices. Bake until golden brown
Serve warm with a wedge of lemon and enjoy!
Other recipes you might want to try:
What you might need to make this recipe:
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A flaky and perfectly crispy baked tofish with a side of chips and tartar sauce! This delicious yet healthy recipe will satisfy all of your fish and chips cravings!!
- 6.1oz soft tofu (175gr)
- 1 tsp mustard
- 1-2 tsp lemon juice
- 1 1/2 tsp capers
- 1 tsp chopped dill
- 1 tsp chopped pickles
- pinch of sea salt
- pinch of pepper
- 12.3oz firm tofu (350gr) (previously frozen and thawed)
- 1-2 nori sheet
- 1/2 cup flour
- 1/4 cup corn starch
- 1/3 cup sparkling water (or water)
- 1 tsp garlic powder
- 1 tsp onion powder
- pinch of turmeric (optional, for color)
- pinch of sea salt
- pinch of pepper
- 1/2 cup panko breadcrumbs
- 4 medium potatoes
- 2 tbsp avocado oil or coconut oil
- 1/2 tsp paprika
- pinch of sea salt
- pinch of pepper
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In a food processor, place your soft tofu, mustard, lemon juice, salt, and pepper and blend until smooth. Transfer the sauce to a small mixing bowl and add, chopped capers, chopped dill, and chopped pickles. Mix with a spoon and taste test for seasoning, add more salt, pepper or lemon juice if needed. Set aside.
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Preheat your oven to 180°C (350°F), line a baking sheet with parchment paper and set aside.
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Open your thawed tofu and remove excess liquid using a tofu press. If you don't have a tofu press, place the tofu between two cutting boards/plates and place a small can on top to weigh it down for 5 to 10 minutes or until most of the liquid is released.
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Once drained, pat dries the tofu with a clean kitchen towel. Cut the tofu into 4 pieces. Cut your nori sheet to the size of your tofu pieces.
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In a mixing bowl, add flour, corn starch, garlic powder, onion powder, salt, pepper, turmeric, and sparkling water. Mix using a whisk until combined. The batter should be runny but not liquid. You can adjust the consistency by adding more flour if too runny or more water if too thick.
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Using a small spoon, scoop a small amount of batter and spread over one side of your tofu then stick your cut nori sheet on top. Then carefully dip your tofu piece into the batter and flip to coat all the sides.
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Once battered dip the tofu piece into panko breadcrumbs. Cover all the sides with breadcrumbs then place it on your lined baking sheet. Repeat the process for all the tofu pieces.
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Bake for 30 minutes or until the crust is slightly golden brown.
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Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
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Peel your potatoes (or keep the skin if organic, just make sure to wash thoroughly) Cut your potatoes into the shape of fries or wedges.
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Place your potatoes in a large mixing bowl then add, oil, paprika, salt, and pepper. Toss to coat all the pieces of potatoes and transfer to your baking sheet.
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Arrange your potato fries in a single layer, making sure they aren't touching so they can crisp up and bake evenly.
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Bake for 20 minutes then flip/toss to ensure an even baking and crispy fries. Bake for another 20 to 25 minutes or until the fries become golden brown.
- This recipe is best when served right after making.
- The tartar sauce can be kept in the fridge for up to 10 days.
- The tofish and chips can be kept in the fridge for up to 1 week. To reheat, place on a baking sheet and bake at 160°C (320°F) for 10 to 15 minutes or until the surface becomes crispy.
Check out our other plant-based recipes
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