Brunch,
Dinner,
Seasonal,
Vegan,
A British classic with a vegan twist, enjoy this tofu ‘fish’ and chips on your alternative jubilee menus this year.
45 Mins
4
Ingredients
5 slices Fletchers White Bread
2 blocks firm Tofu
Flour, 300g
Soya Milk, ¼ cup
2 tbsp Soy Sauce
2 tbsp Lemon Juice
2, tbsp Seaweed, shredded
Process
Begin by taking Fletchers White Bread and tear into a blender, whizz into breadcrumbs and set aside. We recommend using stale bread for this.
Drain your tofu and cut into slices around 3cm wide. Pat dry the tofu making sure it is completely dry. Coat the tofu slices with flour.
In a shallow bowl, begin to mix the soya milk, soya sauce and lemon juice. In a second bowl, mix the breadcrumbs and the shredded seaweed.
Take each slice of tofu and dip in the soy mixture, then place into the dry breadcrumb mixture and make sure they are well coated.
Place the ‘no fish’ tofu on a baking dish to the side. Next head oil in a pan, once hot, place in the tofu slices and fry on both sides until golden brown.
Serve warm with chunky chips and mush peas.
This recipe uses
