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Vegan Tofush / Tofish & Chips Recipe
First, I need to share with you the vegan tofush and chips (also known as tofish) I made last night – it was so amazing (even if I do say so myself). As Friday night is chippy night and I usually have battered halloumi, I thought, as it’s Veganuary, I’d just have chips but then I thought why don’t I try and recreate the tofush from the Coach & Horses in Soho and have that with chips from the chippy? If you haven’t a clue what I’m on about and haven’t heard of the Coach & Horses in Soho or their famous tofush and chips, you can read my review of London’s first vegetarian pub here.
This tofush isn’t for the squeamish – the use of nori (sheets of dried seaweed) gives it a distinct fishy flavour so, if you don’t like the taste of fish, leave the nori out. But if you want an authentic fish-in-batter taste, leave it in and tell yourself it tastes of the sea.
Just in case making tofush wasn’t proof enough of my genius, I further excelled myself and made my own vegan tartar sauce by mixing together some vegan mayonnaise and pickle relish.
You may be wondering how I managed to go to the chip shop and make tofush at the same time. Even I’m not that much of a genius and I made the tofush while The Meat Eater was at the chippy, keeping it warm in the oven until he got back.
I’ll share the recipe for the vegan tofush below but I’ll just give a quick run through of what else I ate on Veganuary Day 8.
Breakfast
Yes, it’s the same as I’ve had for the last week – a spinach, apple, clementine and chia seeds Nutriblast. I’ve bought some raspberries now so I’ll be having a different breakfast Nutriblast soon. Get me and my impulsiveness.
Lunch
A gloriously healthy lunch, knowing dinner was going to be a full-on pig-out. This Nutriblast contains banana, kiwi fruit, strawberries, blueberries and soya milk.
Snacks
As usual, I spent some of the day drinking hot chocolate and eating Oat Flips and Oreos.
Recipe: Vegan Tofush
Vegan Tofush
Prep time
Cook time
Total time
Inspired by the tofush and chips at Norman's Coach & Horses, Soho, London
Author: Cathy @ Planet Veggie
Recipe type: Tofu
Cuisine: Vegan
Serves: 1-2
Ingredients
For the tofu
- ½ block firm tofu, pressed and sliced in half
- 2 tbsp olive oil
- 1 tbsp lemon juice
- salt
- ½ sheet nori, cut into two (so you have two strips of nori)
For the batter
- 30ml water
- 30ml soya milk
- 60g plain flour
- ½ tsp baking powder
- salt and pepper
Oil for deep-frying
Instructions
- Mix together the olive oil, lemon juice and salt in a bowl/tupperware dish and marinade the tofu in it for a few hours (or minutes if you forget to do it earlier).
- Whisk together the ingredients for the batter in a bowl.
- Heat the oil for deep-frying (test it's hot enough by dropping a bit of batter into it - if it sizzles, it's ready).
- Meanwhile, wrap the strips of nori around the tofu and secure it with a toothpick or two (just remember to remove them after frying!)
- Dredge the nori-wrapped tofu in the batter and deep-fry for two to three minutes, until golden.
Recipe: Smoky Marinated Tofu in Pitta Bread
I hadn’t had tofu for ages, so it was time to remedy that and raid the cupboard and fridge for condiments and drag the George Foreman out of the cupboard.
The result was cripsy, smoky, spicy tofu that I stuffed in a Food Doctor seeded pitta bread (only £1 for 6 in Tesco) with spinach, olives and mayo.
Recipe: Marinated Tofu in Pitta Bread
Prep time
Cook time
Total time
Author: Cathy @ Planet Veggie
Cuisine: Vegan
Serves: 1
Ingredients
- ½ block tofu, pressed and sliced in half
- 1 tbsp sesame oil
- 1 tbsp nutritional yeast
- 1 tbsp sriracha
- A few drops liquid smoke
Instructions
- Mix up the sesame oil, nutritional yeast, sriracha and liquid smoke and coat the tofu in it, rubbing it in with your hands
- Leave to marinate for a few hours (or minutes, depending on how organised you are in planning ahead)
- Grill on a George Foreman grill for 10-15 minutes, until crispy
- Stuff in pitta bread with salad
Recipe: Vegan Banana Chocolate Tofu Mousse
Back in January, I made a vegan chocolate mousse. I kept meaning to make it again because a) it’s delicious; and b) seriously quick and easy to make. But, like most things, I didn’t get round to it.
Until today, that is. After being inspired by Choclette’s banana and chocolate post, I decided to make the mousse again, but this time with added banana.
If you’re looking for a quick and easy vegan mousse recipe that uses tofu instead of avocado, then look no further.
Recipe: Vegan Banana Chocolate Tofu Mousse
Prep time
Total time
Author: Cathy @ Planet Veggie
Recipe type: Dessert
Cuisine: Vegan
Serves: 2
Ingredients
- 1 banana
- ¼ cup raw cacao
- ¼ cup agave nectar
- 349g/12oz carton silken tofu
Instructions
- Put everything in a food processor and blitz until smooth
- Leave to firm up in the fridge for a few hours
Recipe: Pesto Baked Tofu
This is such a quick, easy and tasty lunch. Simply cut a chunk of tofu off the block, squeeze it in some kitchen roll to get rid of the excess water, cut it into cubes, coat in pesto and bake in the oven for about 20 minutes until the outside gets crispy. See, told you it was easy! I had mine in some pitta bread with spinach, olives, sundried tomato, cucumber, spring onion and vegan mayo (Tiger Tiger, which you can find in Asda, or you can make your own). If you want vegan pesto (which is what I used here and doesn’t taste any different to regular pesto), Sacla do one and you can find it in the ‘Free From’ section in Tesco (I don’t know where other supermarkets keep it, but probably somewhere similar).
Recipe: Marinated and Grilled Tofu In Pitta Bread
A lot of people don’t know what to do with tofu. I’d have included myself in this group of people until just a few months ago, but now it’s rare for me not to have a packet of tofu in the fridge or freezer (tip: tofu is firmer if you freeze it first, then defrost it). I’ve even started to have it for lunch on an almost daily basis, usually marinated and grilled on my George Foreman grill, as it’s just so easy and tasty.
Tofu is bland by itself, so it’s best when as much water as possible has been squeezed out of it (just wrap it in kitchen towel and squeeze, or press between two plates with something heavy on top) and marinated for a few hours.
Over the last couple of weeks, I’ve been marinating tofu in the gorgeous lime and chilli dressing from Scarlett & Mustard a friend sent to me but you can use whatever you’ve got handy – in the past I’ve used BBQ sauce, Peri Peri sauce, liquid smoke and sriracha, and even a combination of all of them.
Just cut a chunk of tofu off the block, squeeze the water out, generously coat in your marinade and leave the tofu to soak up the flavours for a few hours. Bake, grill or put in a George Foreman grill for about 10-15 minutes until the outside has crisped up a bit. I put my tofu on top of a toasted pitta bread stuffed with rocket, tomatoes, cucumber, olives and loads of homemade hummus.
Alternatively, prepare the tofu the same way, but chop it up and have it in a wrap instead.
What do you like doing with tofu?
Recipe: Vegan Chocolate Silken Tofu Pudding
I’ve wanted to make a vegan chocolate mousse for ages now but most of the recipes I’ve seen contain avocado, and you should all know by now my feelings about avocado but just in case you don’t, my feelings generally revolve around the word ‘bleurgh’.
So, silken tofu to the rescue. Tofu in a dessert sounds weird, I know, but don’t let that put you off making this chocolate pudding – it’s absolutely delicious and only takes a minute to make.
Vegan Chocolate Silken Tofu Pudding (serves 2)
(recipe adapted from Every Day With Rachael Ray)
349g/12 oz packet silken tofu
¼ cup raw cacao powder
¼ cup agave nectar
1½ tsp vanilla extract
Put all ingredients in a food processor and blend until smooth, then leave to firm up in the fridge for a few hours.
Recipe: Tofu Popcorn Chicken
You can tell by the photos just how good this was. I made this when I was home alone and therefore didn’t feel obliged to make a ‘proper’ dinner, which had the added bonus of allowing me to experiment on myself with something I wasn’t sure The Meat Eater would like.
Crispy seasoned battered tofu, stuffed into pitta bread with salad and mayo – a gorgeous quick and simple meal.
The original recipe came from The Vedge but I’ll post below how I made it. This makes more batter than you need but you can freeze whatever’s left over.
Tofu Popcorn Chicken (serves 1)
- ¼ block tofu, pressed and cut into cubes
- ⅓ cup chickpea/garbanzo flour
- ¼ cup nutritional yeast
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp poultry seasoning
- ½ tsp black pepper
- ½ cup water
- 2-3 tbsp olive oil for frying
- Combine all dry ingredients in a bowl.
- Slowly add the water, whisking as you go, until you get a smooth batter.
- Add mustard and mix.
- Combine tofu with the batter.
- Heat oil in a large frying pan and cook the battered tofu until golden brown.
Hot and Sour Mushroom and Tofu Soup
I decided to have a bit of a change and not make a soup that simply consisted of ‘throw some veg in a pan with some stock and boil it for a bit’ but to follow a recipe instead and make something a tad more interesting.
This hot and sour mushroom and tofu soup is adapted from the ‘Shroomy Hot & Sour Soup’ in the Isa Does It cookbook. My version, although hot and sour, isn’t as mushroomy as Isa’s as her original recipe has dried wood ear mushrooms and I don’t think Tesco stock them and I’m not a fan of dried mushrooms anyway. She also includes bamboo shoots but … bleurgh …
The tofu soaks up the flavours beautifully, while the sriracha adds a wonderful spicy kick.
Don’t be put off by the long list of ingredients – they’re mostly flavourings and the preparation is minimal. I made this from start to finish in about 20 minutes.
Hot and Sour Mushroom and Tofu Soup (serves 2)
1 tsp sesame oil
1 clove garlic, crushed
1 tbsp fresh ginger, grated
2 cups vegetable stock
1/8 cup rice vinegar
1.5 tbsp soy sauce
1 tsp sriracha
1 tsp sugar
2.5 oz cabbage, thinly sliced
7 oz tofu, diced
1/4 cup water
1 tsbp cornflour
2.5 oz mushrooms, sliced
1/2 cup spring onions
- Heat the sesame oil in a large saucepan and sauté the garlic and ginger for about 30 seconds.
- Add the stock, vinegar, soy sauce, sriracha, sugar and cabbage. Bring to the boil, then lower to a simmer, add the tofu and cook for about 5 minutes.
- In the meantime, stir together the cornflour and water until dissolved. Mix into the soup, along with the mushrooms and spring onions and cook for another 5 minutes.
Crispy Baked Tofu
I can’t believe how simple this is to make and how it totally transforms tofu. I could eat this as sweets, it’s that good. All you need to do is press your tofu (I used the one made by Cauldron Foods), marinate it in whatever you fancy (I used equal amounts of Sriracha, Nando’s Peri Peri Sauce and some Jack Daniel’s Extra Hot BBQ Sauce), leave it to soak in for an hour or so, then dredge in some potato starch. Line a baking tray with some baking paper and cook at 180C for about 20 minutes or until crispy.
I had some in a wrap with salad and home made hummus. So quick, so simple and so unbelievably crispy.
Smoky Tofu And Cream Cheese Bagel
A lot of recipes – usually American – call for liquid smoke. Because they’re usually American recipes, this means liquid smoke isn’t something you’re going to find in your local Tesco. Amazon, of course, sells everything, so I bought a bottle from there and today I decided to use it in a marinade for some tofu.
While browsing the internet for inspiration, I came across a lot of recipes that used liquid smoke with tofu to try and replicate bacon. As all vegetarians will know, the vegetarian bacon you get in the shops is a laughable mockery of ‘real’ bacon but as I don’t miss bacon anyway, it doesn’t really matter to me. What I would like though, is to make tofu thin and smoky and crispy – now that does appeal.
My tofu didn’t turn out crispy – possibly because I cut it too thin and it didn’t stick to both sides of my George Foreman, or possibly because I didn’t leave it to grill for long enough, or possibly because I didn’t squeeze enough water out of the tofu to begin with or possibly because of some other reason. Still, it definitely was smoky – liquid smoke isn’t lying about the ‘smoke’ bit – and it went beautifully with cream cheese and salad in a bagel.
I can’t really give exact quantities for the marinade as I just kind of slopped a bit in here, poured a bit in there, and sprinkled a bit in wherever. But I’ll give a rough estimate. You don’t actually need me to tell you what extras to add to your bagel, but I’ve listed what I had.
Smoky Tofu and Cream Cheese Bagel (serves 1)
3 thin slices of tofu, pressed to squeeze out the excess water
1 bagel
Cream cheese
Lettuce
Tomato
Cucumber
Mayonnaise
For the marinade
1 tbsp sriracha
1 tbsp soy sauce
1 tsp liquid smoke
1/2 tsp onion powder
1/2 tsp garlic powder
- Mix all the marinade ingredients together in a tupperware dish and dredge the tofu slices in it. Cover and leave for a few hours.
- Grill the marinated tofu slices and while you’re doing this, toast the bagel and pile on your other fillings and top with the tofu when it’s ready.