Vegan Food & Living - October 2017

VEGAN FOOD & LIVING OCTOBER 77

FOR THE TOFISH

2 slices of fi rm tofu

1 nori sheet

30g (1oz) plain fl our

1 tbsp cornfl our

½ tsp salt, divided

¼ tsp turmeric powder

120ml (4fl oz) seltzer water

canola oil

FOR THE CHIPS

5 large potatoes

2 tsp olive oil

½ tsp salt

½ tsp curry powder

1 tsp dried rosemary

1 tsp cornfl our

Tofi sh and chips

By Bianca Haun from Elephantastic Vegan (elephantasticvegan.com)

Serves 2 | Prep 30 mins | Cook 30 mins | Calories 771 (per serving)

1 Preheat the oven to 250°C/Gas Mark 9.

2 Peel the potatoes. Cut them into wedges or fries. Put

them on a baking tray lined with parchment paper. Add oil,

spices and cornflour on top. Mix it well so that they are all

coated. Spread them around the baking tray so that the

wedges/chips don’t overlap each other. Bake in the oven

for about 20 minutes until golden and crisp.

3 Cut the two large slices of tofu in half, so that you have

four pieces. Cut the nori into the shapes of the tofu and

put the nori sheet on the tofu slices. Press the nori onto

the tofu, so that it sticks. Combine the plain flour and ¼

tsp salt on a deep plate. Coat the tofu fillets in the flour,

then add the cornflour, ¼ tsp salt and turmeric to the

rest of the flour on the plate. Add more flour if there isn’t

much left. Add seltzer water and whisk until it’s a slightly

thick, runny batter.

4 Prepare a pan and fill with enough canola oil that it covers

the bottom and bring it to medium-high heat.

5 Dip the tofu with the nori sheet into the batter, flip until

coated on all sides and put it in the hot pan. Pan-fry for

about 3-4 minutes on each side until golden.

6 Once the wedges are ready, put them on a plate and stack

Total fat Saturates Salt Sugar Protein the tofish on top. Garnish with lemon wedges and enjoy!

7g 1.2g 1.22g 10.8g 19.5g

VFL17.Weekend.indd 77 06/09/2017 15:47