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.
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.
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.
As usual, I spent some of the day drinking hot chocolate and eating Oat Flips and Oreos.
Recipe: Vegan Tofush
- ½ block firm tofu, pressed and sliced in half
- 2 tbsp olive oil
- 1 tbsp lemon juice
- ½ sheet nori, cut into two (so you have two strips of nori)
- 30ml water
- 30ml soya milk
- 60g plain flour
- ½ tsp baking powder
- salt and pepper
Oil for deep-frying
- 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.