Tofish and Chips


Tofish and chips

Fish and chips is one of Britain’s most-loved dishes, but guess what? You can still enjoy it as a vegan!

Thanks to this amazing tofish and chips by Tofoo, you no longer have to miss out on your favourite pub classic.

Serves: 4

Prep time: 20 min

Cooking time: 35 min

To find out more about vegan fish alternatives, check out our Choose Fish- Free campaign.



280g Naked Tofoo (or similar)
3 tbsp olive oil
300g peas
3 tbsp vegan crème fraiche
800g potatoes such as King Edward
1 tbsp plain seasoned flour
100g self-rising flour
1 tsp dried seaweed, crumbled (optional)
100ml vegan ale
Oil for deep frying


  1. Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry.
  2. Peel the potatoes and cut into chips, bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes, drain well then toss with the olive oil. Spread out onto a non stick baking tray and cook in the oven for 30 minutes, turning half way through cooking time.
  3. While the chips are cooking, Cook the peas in a pan of boiling water for 5 minutes, drain and tip into a food processor with the crème fraiche, blitz until well combined .Heat gently.
  4. Cut the Tofoo into 4 slabs and dust in the seasoned flour. Blitz the self-rising flour with the seaweed and add the ale, blitz again until you have a smooth creamy batter.
  5. Heat about 8cm oil in a pan to 180°C. Take a piece of tofu and dip in the batter to coat evenly, carefully lower into the hot fat and cook for 2 to 3 minutes, until golden and crispy. Repeat with the other 3 pieces.
  6. Serve cooked Tofish with chips and a spoon full of peas, garnish with lemon wedges.

Thinking of trying vegan?

Veganuary inspires and supports people all over the world to try vegan for January and beyond. Millions of people have already taken part. Will you join them?