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Vegan "Fish" and Chips with Classic Tartar Sauce and Coleslaw
2 or 2 or 2 Serving Dinner

Vegan "Fish" and Chips

with Classic Tartar Sauce and Coleslaw

Traditionally, fish and chips is considered indulgent, but our vegan twist keeps the calories in check. You’ll give tofu a umami flavor by wrapping it in nori paper. Pro-tip: in Step 4, you can add beer to the batter instead of water. Either way, this dish will make for a delicious dinner.

Tags:
SERVINGS
2 2
PREP & COOK TIME
35 minutes
CALORIES
710
FAT
50g
CARBOHYDRATES
46g
PROTEIN
20g


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INGREDIENTS

  1. 1 russet potato
  2. 1 lemon
  3. 1 tbsp capers
  4. 3 cornichon pickles
  5. ⅓ cup Follow Your Heart® Vegenaise®
  6. 1 package Wildwood® extra firm sprouted tofu
  7. 1 tsp Old Bay seasoning
  8. 1 nori sheet
  9. ¼ cup flour
  10. 1 tbsp cornstarch
  11. 2 tsp malt vinegar powder
  12. 4 oz broccoli slaw
  13. ¼ cup + 2 tsp vegetable oil*
  14. Salt and pepper*
  15. *Not included
Allergens: soy, wheat
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 2
PREP & COOK TIME
35 minutes
CALORIES
710
FAT
50g
CARBOHYDRATES
46g
PROTEIN
20g


Get Recipes Delivered

INSTRUCTIONS

1
Bake the “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.

2
Make the tartar sauce

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.

3
Prepare the tofu

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.

4
Batter up

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.

5
Assemble the side dishes

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.

6
Serve

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.

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