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Vegan Fried “Fish” and Chips with Tartar Sauce
- 2 Servings
- mins Prep Time
- 25 mins Total Time
Created by The Purple Carrot
2 Yukon gold potatoes potato
¼ cup + 2 tsp vegetable oil
Salt and pepper
1 package Nasoya Extra Firm Organic Tofu
1 tsp Old Bay seasoning
1 nori sheet
1 tbsp cornstarch
⅓ cup Follow Your Heart® Vegenaise Tartar Sauce
- Preheat oven to 425°F. Cut the potatoes into sticks about ½ inch thick. Transfer to a baking sheet and toss with 2 tsp vegetable oil, and a healthy pinch of salt and pepper. Roast fries in the oven until browned and crisp in places, about 15 to 18 minutes.
- Drain the tofu and dry with paper towels. Cut the tofu into three 1 inch slices, then cut each slice in half diagonally to make triangles. Sprinkle tofu with Old Bay and a good pinch of salt. Cut the nori sheet into 12 triangles, press one nori triangle onto both sides of the tofu. The moisture of the tofu will help the nori adhere to the triangles.
- Place a large nonstick skillet over medium-high heat with ¼ cup vegetable oil. In a medium bowl, whisk together the ¼ cup flour, cornstarch, ½ tsp salt, and 6 tbsp cold water until smooth. Test the oil with a drop of the batter; if it bubbles, you’re ready to cook. Coat each piece of tofu in the batter, and gently add to the hot skillet. Cook until golden brown and crispy, 3 to 5 minutes per side. Transfer to a paper towel-lined plate and sprinkle with salt.
- Divide the fried “fish” and chips between large plates. Serve with tartar sauce for dipping. Enjoy!