‘Tofish’ and Chips from Rose Elliot's Complete Vegan by Rose Elliot
This is one of my husband’s favourite recipes. To make it, you need a fairly firm tofu as well as a flavoursome nori – that pressed seaweed that looks like shee
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 app.ckbk.com.
Ingredients
- 1 tsp baking powder
- 100 g (3½ oz/¾ cup) plain (all-purpose) flour
- chips and vegan tartare sauce, to serve (optional)
- about 150 ml (5 fl oz/⅔ cup) sparkling water
- ½ tsp salt
- mild olive oil, for-deep-frying
- 2–3 tbsp shoyu (Japanese) soy sauce
- 3 nori sheets
- 1 × 280 g (10 oz) packet firm tofu
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