Vegan ‘fish’ and chips recipe

Name: Vegan ‘fish’ and chips recipe
Total time: 100 min
Ingredients: 2 x 280g packets extra-firm tofu (we used The Tofoo Co); 4 large Maris Piper or other fluffy potatoes (about 1kg), peeled; 3 sheets of nori seaweed; vegetable oil, for deep-frying; sea salt; ketchup, to serve; 2 lemons, cut into wedges, to serve; juice of 1 lemon; 200ml white wine (use a vegan-friendly wine, if required); 1 tbsp caper brine (the liquid from a jar of capers); 1 tsp fine sea salt; 180g plain flour; 40g cornflour; ½ tsp fine sea salt; ½ tsp black pepper; 240ml ale (use a vegan-friendly ale, if required)

www.sainsburysmagazine.co.uk

Try the BOSH! boys' vegan ‘fish’ and chips recipe – a crunchy outer and soft middle give the tofu goujons a satisfying bite, and the lemon and tartare sauce add

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sainsburysmagazine.co.uk.

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