Crispy Battered Tofu and Chips with Mushy Peas
A plant-based take on the British classic fish and chips, this dish swaps fresh fish for golden-fried tofu slabs that deliver satisfying crunch and tender interiors. Naked Tofoo, pressed and coated in a seaweed-infused ale batter, fries until deeply golden at 180C. Homemade chips emerge fluffy inside, caramelized outside, roasted with olive oil and flipped halfway through. Vibrant mushy peas made from blitzed garden peas and vegan creme fraiche add creaminess and earthiness. The combination of textures—crispy batter, pillowy tofu, fluffy chips—makes this perfect for vegans, vegetarians, and anyone craving comfort food without compromise. Seaweed whispers umami and briny depth, enhancing the humble batter. Serve with lemon wedges for brightness. Ideal for weeknight dinners or casual entertaining, this version proves vegan cooking needn't sacrifice the satisfying, nostalgic joy of proper fish and chips.
Ingredients
- 10 oz Naked Tofoo, drained and patted dryfirm tofu block1:1veganadds soy
any pressed firm tofu works identically
- 3 tbsp olive oil
- 11 oz peas
- 3 tbsp vegan creme fraichecashew cream or coconut cream1:1vegannutadds dairy
slightly richer; cashew adds protein
- 1 ¾ lb potatoes, King Edward variety, peeled and cut into chips
- 1 tbsp plain seasoned flour
- ¾ cups self-rising flourall-purpose flour plus baking powder100g flour + 1.5 tsp baking powderveganadds gluten
achieves same rise; mix before wet ingredients
- 1 tsp dried seaweed, crumbled(optional)nori sheets, crumbled0.5:1vegan
stronger umami; use half amount
- 7 tbsp vegan alesparkling water or cold lager1:1vegan
ale adds flavor; sparkling water keeps vegan status, lager adds gluten
- oil for deep frying
Instructions
- 1
Preheat the oven to 400°F.
- 2
Drain the tofu and pat dry.
- 3
Peel potatoes, cut into chips, and boil in salted water for five minutes.
- 4
Drain chips well and toss with olive oil.
- 5
Spread chips on a baking tray and roast for 30 minutes, turning halfway through.
- 6
While chips cook, boil peas for five minutes, drain, and blitz with creme fraiche until combined. Heat gently.
- 7
Cut tofu into four slabs and dust with seasoned flour.
- 8
Blitz self-rising flour with seaweed, add ale, and blitz until smooth batter forms.
- 9
Heat oil to 350°F in a deep pan.
- 10
Dip each tofu slab in batter to coat evenly, then carefully lower into hot oil.
- 11
Fry for 2 to 3 minutes until golden and crispy. Repeat with remaining slabs.
- 12
Serve fried tofu with chips, a spoonful of peas, and lemon wedges.
Tips
Press tofu between paper towels or a clean kitchen towel for 15 minutes before patting dry. Removing excess moisture ensures a crispier exterior and prevents splattering during frying.
Achieve double-cooked chip texture by parboiling first, then roasting with oil. This creates fluffy insides while the oven heat crisps exteriors without deep frying.
Keep batter consistency light by using ale instead of water alone. The carbonation creates tiny air pockets that fry up impossibly crispy and tender throughout.
Good to Know
Store cooled fried tofu and chips separately in airtight containers in the fridge up to 2 days. Reheat chips in a 180C oven for 8 minutes to restore crispness. Tofu is best eaten fresh but reheats adequately.
Prepare chips through the boiling step up to 4 hours ahead. Prepare batter no more than 30 minutes before frying. Make mushy peas up to 1 day ahead and reheat gently. Fry tofu only just before serving.
Serve immediately with lemon wedges, tartar sauce (vegan versions available), or a sharp vinegar. Pair with a cold lager or cider.
Common Mistakes
Skip patting tofu dry to avoid soggy, oil-logged fried coating.
Fry tofu at temperatures below 180C to avoid greasy, heavy batter.
Neglect to turn chips halfway through roasting to avoid uneven browning and dense texture.
Substitutions
any pressed firm tofu works identically
achieves same rise; mix before wet ingredients
ale adds flavor; sparkling water keeps vegan status, lager adds gluten
slightly richer; cashew adds protein
stronger umami; use half amount
FAQ
Can I use silken tofu instead of firm tofu?
No. Silken tofu is too soft and will fall apart during frying. Use firm or extra-firm Naked Tofoo as stated. Press well to remove excess water before battering.
What if I don't have vegan ale for the batter?
Substitute cold sparkling water or regular lager in equal measure. Sparkling water maintains vegan status; lager adds gluten and malt flavor. Either produces a crispy, aerated batter.
How long can I keep cooked fried tofu and chips?
Store them separately in airtight containers in the refrigerator for up to 2 days. Reheat chips at 180C for 8 minutes to restore crispness. Tofu reheats adequately but tastes best fresh.