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Vegan Fish and Chips Recipe

Name: Vegan Fish and Chips Recipe
Prep time: 30 min
Total time: 60 min
Ingredients: 1 block of extra-firm tofu (14 oz); 1/2 cup all-purpose flour; 1/2 cup cornstarch; 1/2 tsp baking powder; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 cup sparkling water; 2 cups panko breadcrumbs; Vegetable oil, for frying; For the fries: 4 large russet potatoes, peeled and cut into thick wedges; 1/4 cup cornstarch; 1/4 cup olive oil; 1/2 tsp garlic powder; 1/2 tsp paprika; 1/2 tsp salt; For the tartar sauce: 1/2 cup vegan mayonnaise; 2 tbsp chopped pickles; 1 tbsp capers, chopped; 1 tbsp chopped fresh parsley; 1 tbsp lemon juice; Salt and pepper, to taste

British Cuisine Diet Vegan

How to make Vegan Fish and Chips ?

Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serve: 4

Ingredients for Vegan Fish and Chips Recipe

#	Ingredients
1.	1 block of extra-firm tofu (14 oz)
2.	1/2 cup all-purpose flour
3.	1/2 cup cornstarch
4.	1/2 tsp baking powder
5.	1/2 tsp garlic powder
6.	1/2 tsp paprika
7.	1/2 tsp salt
8.	1/2 tsp black pepper
9.	1 cup sparkling water
10.	2 cups panko breadcrumbs
11.	Vegetable oil, for frying
12.	For the fries: 4 large russet potatoes, peeled and cut into thick wedges
13.	1/4 cup cornstarch
14.	1/4 cup olive oil
15.	1/2 tsp garlic powder
16.	1/2 tsp paprika
17.	1/2 tsp salt
18.	For the tartar sauce: 1/2 cup vegan mayonnaise
19.	2 tbsp chopped pickles
20.	1 tbsp capers, chopped
21.	1 tbsp chopped fresh parsley
22.	1 tbsp lemon juice
23.	Salt and pepper, to taste

Steps of Vegan Fish and Chips Recipe

#	Steps
1.	Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2.	Drain the tofu and pat it dry with paper towels. Slice the block into 4 fillets, then place them on a plate lined with paper towels. Cover with more paper towels and press gently to remove excess water.
3.	In a shallow bowl, whisk together the flour, cornstarch, baking powder, garlic powder, paprika, salt, and black pepper. Slowly pour in the sparkling water, whisking until smooth and well combined.
4.	Place the panko breadcrumbs in another shallow bowl. Dip each tofu fillet into the batter, then coat it in the breadcrumbs, pressing gently to adhere. Repeat until all fillets are coated.
5.	Heat enough vegetable oil in a large skillet over medium-high heat to reach a depth of 1 inch. When the oil is hot (around 350°F/180°C), add the tofu fillets and fry for about 4-5 minutes per side, or until golden and crispy. Transfer to a paper towel-lined plate to drain excess oil.
6.	While the tofu is frying, prepare the fries. In a large bowl, toss the potato wedges with cornstarch, olive oil, garlic powder, paprika, and salt, until well coated. Arrange the fries on the prepared baking sheet in a single layer, making sure they don't touch. Bake for 20-25 minutes, flipping halfway through, or until crispy and golden.
7.	In a small bowl, whisk together the vegan mayonnaise, pickles, capers, parsley, lemon juice, salt, and pepper, until well combined.
8.	Serve the tofu fillets and fries with the tartar sauce and lemon wedges on the side. Enjoy hot and crispy!

Tips:

For a spicier version, add cayenne pepper or chili powder to the batter or the fries seasoning.
You can also use other types of firm or extra-firm tofu, such as smoked or marinated tofu, for more flavor.
To make the fries