Vegan "Fish" and Chips

Preheat the oven to 425°F. Cut the russet potato into sticks about ½ inch thick. Transfer to a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the fries in the oven until browned and crisp in places, about 18 to 20 minutes.

Halve the lemon and cut one half into wedges. Roughly chop the capers. Roughly chop the cornichon pickles. To a small bowl, add 1 tsp lemon juice, chopped capers, chopped cornichon pickles, just ¼ cup Veganaise, ¼ tsp salt, and ¼ tsp pepper. Stir the tartar sauce to combine. Chill until you’re ready to serve.

Drain the tofu and pat dry with paper towels. Slice into planks, about 1 inch thick. Cut each plank in half diagonally to make triangles. Sprinkle the tofu with Old Bay seasoning. Cut the nori sheet into triangles and press into both sides of each piece of tofu.

Place a large nonstick skillet over medium-high heat with ¼ cup vegetable oil. In a medium bowl, combine the flour, cornstarch, ½ tsp salt, and 6 tbsp cold water. Whisk until smooth. Once the oil is hot, coat each piece of nori tofu in the batter, and gently add to the skillet. Cook until golden brown and crispy, about 3 to 5 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.

Once the fries are ready, toss them with the malt vinegar powder on the baking sheet. In a large bowl, whisk together the remaining juice from the lemon, remaining Vegenaise, and a pinch of salt and pepper. Add the broccoli slaw and toss until evenly coated.

Divide the tofu “fish” and malt vinegar fries between large plates. Serve with tartar sauce for dipping and coleslaw and lemon wedges on the side.