Katy says: “Cruelty-free doesn’t have to mean flavour-free, with a golden beer batter encasing tender tofu. It’s thanks to nori seaweed sheets that the tofish has a flavour of the ocean (you’ll find nori in the world food aisle of large supermarkets).”

Serves 4

Ingredients

For the chips:

4 large King Edward potatoes, peeled and cut into 2cm thick chips
2 tbsp sunflower oil
sprinkle of malt vinegar
pinch of sea salt

For the beer-battered tofish:

200g plain flour
2 tbsp cornflour
pinch of ground turmeric
small handful of fresh dill, finely chopped
1 tsp sea salt
generous pinch of black pepper
300ml cold beer (ensure vegan)
2 x 280g blocks of extra-firm tofu, drained and pressed
4 sheets of sushi nori
500ml sunflower oil
unwaxed lemon wedges, to serve

Method

To make the chips, preheat the oven to 200°C/gas mark 6. Rinse the chipped potatoes under cold water, drain and pat dry. Lay the chips on a baking sheet in an even layer. Drizzle with the sunflower oil, then bake for 50 minutes until golden and crisp.

Meanwhile, make the beer batter. Stir together the flour, cornflour, turmeric, dill, sea salt and black pepper in a large bowl.

Slowly pour in the beer and whisk to get rid of any lumps. Rest the batter in the fridge while you prepare the tofu.

Slice each block of pressed tofu horizontally, so you have 4 thin rectangles. Press a sheet of nori over one side of each tofu slice.

Heat the sunflower oil in a large, deep frying pan over a medium heat. Dip the tofu slices in the batter to coat fully then use a slotted spoon to place them in the pan for 3–4 minutes, before turning and cooking the other side until light golden in colour.

Remove the chips from the oven and sprinkle with vinegar and salt. Serve the tofish and chips hot, with wedges of lemon.

Take-out tip

Blocks of extra-firm tofu require draining of moisture before use. To do this, press using a tofu press. Alternatively, wrap in kitchen paper or a clean kitchen towel and lay on a plate. Place another plate on top of the block, then add heavy-based pans or a few books as a weight to press and remove excess liquid. Press for 1 hour.

From Vegan Fakeaway: Plant-Based Takeaway Classics For The Ultimate Night In by Katy Beskow (£15, Quadrille), out now

The best tofu recipes, from spicy noodle soup to fish and chips