Tish & Chips

3 min read
Make the classic dish using tofu as a perfect plant-based alternative. This recipe is bought to life with the classic mushy peas and tartar sauce combo.

Preparation Time: 30 Minutes

Cooking Time: 30 Minutes

Serves: 2


  • 2 slices firm tofu
  • 1 nori sheet
  • 60g plain flour
  • 1 tsp salt
  • ¼ tsp curry powder
  • ½ tsp dried rosemary
  • 120ml beer
  • Canola oil, for frying
  • 2 tbsp olive oil
  • 3 large potatoes, peeled and cut into fries


  1. Preheat the oven to 250°C.
  2. For the chips, add the chopped fries onto a baking tray lined with parchment paper.
  3. Add to the olive oil, salt, and rosemary and toss until the potatoes are coated well. Arrange to ensure they are not overlapping.
  4. Bake in the oven for 20 minutes until golden and crispy.
  5. For the tish, cut your tofu slices in half so you have 4 pieces in total.
  6. Cut the nori sheet into four pieces that cover the top of each tofu slice. Place one sheet on each slice then push down slightly so the nori sticks.
  7. Sprinkle the bottom of the tofu pieces with a pinch a salt.
  8. To make the batter, add the flour, cornstarch, salt, and curry powder into a mixing bowl. Mix until combined.
  9. Add the beer and whisk until you have a smooth batter.
  10. Next, fill a deep frying pan with enough canola oil to cover the base by half an inch. Heat the oil on a high heat.
  11. Dip each tofu piece with the nori sheet into the batter, ensuring it’s well-coated on all sides, then add to the hot oil.
  12. Fry for 3-4 minutes on each side until golden. Transfer each piece onto a paper towel to absorb any excess oil.
  13. To serve, add a squeeze of lemon to your tish and chips as well as mushy peas and tartar sauce. Delicious!