Hello Friends, last month was Veganuary and we celebrated with the best of friends having a lovely meal in the Coach and Horses in SoHo. Duane had the Tofush and Chips and enjoyed it so I set about making my own version at home. Seaweed is used to reference fish skin, but if, like me, you find it tastes too much like the sea, skip that step!
This is definitely one of my new favourites, I'm planning on making 'Fush finger sandwiches with leftovers, if only I can stop myself eating them all the first time round!
- 1 packet Extra firm tofu
For the marinade:
- 1 tsp minced Dill
- 1 tblsp Lemon juice (juice of half a lemon)
- 1/3 cup Apple cider vinegar
- 1 tblsp balsamic vinegar
- 1 tblsp oil (olive/canola) plus more for frying
- Minced garlic cloves
- Nori - optional
For the breadcrumbs:
- 1/3 cup Flour
- 2 tablspn Cornflour
- 1/2 tspn Mixed herbs
- 1/4 cup dried breadcrumbs
- Salt and pepper
- Drain the tofu between kitchen towels, placing it on a chopping board and them putting a second chopping board on top with a heavy book to add pressure. (Careful the tofu doesn't crumble!)
- Slice tofu to desired thickness (resembling fish fingers/fish cutlet)
- 3.Mix together ingredients for marinade and add the cutlets of tofu, allow to infuse for at least 30 mins.
- Remove from marinade and lightly dab the cutlets with kitchen towel to remove excess moisture.
- (Skip this step if not usin nori) cut strips of nori to size and stick to one side of each tofu cutlet using a little oil, and then dampen the outside of the nori with olive oil.
- Mix together the flour, corn flour, breadcrumbs, herbs and seasoning.
- Pour the non-dairy milk into a shallow bowl and dip the cutlets into it.
- Toss the cutlets in this mixture.
- Cover the bottom of a frying pan with oil (about 2cm deep) and heat gently.
- Once the oil is hot enough, add the cutlets and fry evenly on both sides until golden brown.
Serve with mushy peas and chips.