Thursday, October 6, 2011

Get in my belly: Vegan Fish and Chips

Hey guys! I'm back after a monumentally long absence. Mini took all of the keys off the keyboard, so blogging was out. You can now expect more timely updates thanks to the finest/cheapest laptop money can buy. I'm going to solicit your forgiveness with this amazing top secret recipe. It comes from my vegan homeslice Maggie, and the first time I ate it-I cried tears of fatty happiness. Perfect fried tofu! The batter was fish and chips all the way, so that's how I'm presenting it to you.
Maggie's Fried Tofu
aka Battered Fish
1 Block Tofu, sliced 1/2 inch thick
1/3 cup Flour
1/2 cup Non-dairy Milk
4 Tbs Cornmeal
4 Tbs Nutritional Yeast
1/2 Tsp Salt
1/4 Tsp Pepper
1 cup Grape seed oil
Place oil in the heaviest frying pan you own. Let it get nice and hot. If a drop of water is dropped into the oil, it should pop. Arrange three bowls, one containing flour, the next milk and the last your cornmeal, nutritional yeast, salt and pepper combined. Here's where you can freestyle-do you like garlic, onion, or sage? Add some of your favorite seasonings to the last bowl if you're feeling frisky. After that, dip each slice of tofu in the contents of the bowls, obviously one by one. Flour, milk, cornmeal. Got it? After this, fry a few minutes on each side until they are golden brown. Drain on a paper towel or newspaper if you like to kick it old school. From here, you can make yourself some baked fries for fish and chips, or put it on a roll like a chicken burger. A simple tartar sauce for dipping: Mix veganaise(or any other egg free mayo), a splash of lemon, salt and pepper, a 1/2 tbs agave syrup and 1/4 relish.
Now you can't say I've never given you anything! You're welcome.


  1. welcome back! Will be trying this asap!

  2. I'm so happy that you have a working computer, and are blogging again! Awesome-sauce :)