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15 Minute Vegan Fish & Chips

15 Minute Vegan Fish & Chips
15 Minute Vegan Fish & Chips

This may be the closest vegan version to the classic fish & chips. The batter is fluffy yet crispy and the tofu inside is fibrous and tender. Not to forget the incredibly crispy fries that pair perfectly with the tofish. Oh and the tartare sauce is beautiful as well!


Before you start

Tofu press or kitchen paper and a book | Wide, shallow bowl | Pestle and mortar | Large saucepan | Medium mixing bowl | Whisk | Spatula | Oven on warm, about 100°C | Lined baking tray | Kitchen paper


  • 120g Self Rising Flour + additional to coat
  • Approximately 350g firm tofu
  • 1 Portions egg replacer
  • 160ml Light beer or lager
  • 2 Large waxy potato, peeled
  • Sunflower oil
  • Salt
  • 2 tsp curry powder (used twice)
  • 2 tsp baking powder
  • 2 sheets nori or wakame seaweed

Tofu marinade

  • 1 lemon
  • 200ml white wine
  • 1 tbsp caper brine
  • 1 tsp salt

For the Tartar Sauce

  • 2 tbsp of gherkins, chopped
  • 2 tbsp parsley, chopped
  • 2 tbsp capers, chopped
  • 25g creme fraiche
  • 80g vegan mayonnaise
  • 1 Shallot Diced
  • Lemon Juice (about 2 tsp)
  • Hot Sauce (Optional)


  1. 1.

    First, press your tofu using a tofu press or wrapping it in kitchen paper and placing a book on top, and leave for at least 10 minutes whilst you get your ingredients out | Add all your tofu marinade ingredients to a wide, shallow bowl and stir to combine | Cut your tofu in half (to make two thin squares) | Gently use a knife to score the top of each tofu piece (being careful not go right through), to create a flaky texture when eating | Add the tofu to the marinade and leave to marinade, anywhere from a few minutes mins to overnight, to soak up the flavours | Crush up the nori sheets in a pestle and mortar | Peel your potatoes and rinse in water to remove the starch

  2. 2.

    Add enough vegetable oil to fill a large saucepan about 1cm high up the sides, ready to shallow fry, then get to a medium high-heat for frying, then keep at that temperature whilst you get on with assembling | Always be careful with hot oil

  3. 3.

    In a medium mixing bowl whisk together flour, baking powder, crushed nori, curry powder, egg replacer and beer. Then whisk everything together and fold into batter (if too heavy add some water)

  4. 4.

    In a separate mixing bowl, add a teaspoon of curry powder and about 4 tbsps of flour which we’ll use for dredging the tofu, and mix together

  5. 5.

    Add the tofu to the dredging bowl containing the flour and curry powder and coat in the flour, then pat between your hands to help the remove any excess flour | Add the tofu to the batter mixture, coating it completely then carefully remove and carefully place into the hot oil | Repeat for all pieces of tofu

  6. 6.

    Baste the tofu pieces with oil, spooning more onto the top | Cook the bottom until golden brown for about 90 seconds, then carefully flip with a spatula and cook on the other side for a futher 90 seconds, until golden brown all over | Remove and put onto a lined baking tray, pat dry with a paper towel and then put in the oven to keep warm

  7. 7.

    Now to make our chips | Chop your potato into tall, skinny fries (the skinnier the fry the quicker the cook) | Add a touch of oil to the pan to cool it down slightly and then add the fries | Turn the heat up to high and cook the fries, which will at first blanche in the cooler heat then fry as the heat increases | Cook until golden brown, about 10 minutes

  8. 8.

    Quickly make your tartare sauce | Finely chop the shallot, parsley, gherkins and capers and add to a small bowl | Add the vegan mayonnaise and lemon juice, plus a pinch of salt and mix together

  9. 9.

    Remove the fries when ready and roll on kitchen paper to dry any excess moisture | Add some salt and vinegar

  10. 10.

    Place the tofu, fries, tartare sauce and ketchup (if using) onto plates and enjoy!