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Tofish and Chips served with Tartar Sauce

Vegan Tofish and Chips Recipe

Make your own battered fish filets without fish! Thanks to Tofu we can make a cruelty-free, plant-based alternative - perfect for vegan Tofish and Chips!
Course Main Course
Cuisine Vegan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 people
Calories 412kcal
Author Elephantastic Vegan



  • 2 slices firm tofu
  • 1 nori sheet
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon curry powder
  • 1/2 cup seltzer water (or beer or cider)
  • canola oil for pan-frying


  • 3 large potatoes
  • 2 teaspoons olive oil
  • 1/4 teaspoon salt + more to taste
  • 1/2 teaspoon dried rosemary

Vegan Tartar Sauce

  • 1/8 cup unsweetened soy milk
  • 1/4 teaspoon apple cider vinegar
  • 1/8 teaspoon mustard
  • 1/4 teaspoon maple syrup
  • 1/4 teaspoon kala namak (or salt)
  • 1/2 teaspoon lime juice
  • 1/3 cup canola oil
  • 1 teaspoon dill - chopped
  • 1 tablespoon relish
  • 1 teaspoon capers - drained and finely chopped
  • salt to taste


Vegan Tartar Sauce

  • Add in an immersion blender cup unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until it is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.
  • Transfer the mixture to a bowl and add the dill, relish, capers and more salt to taste. Stir to combine. Set aside in the fridge.


  • Preheat the oven to 480°F / 250°C.
  • Peel the potatoes. Cut them in fries or wedges. Put them on a baking tray lined with parchment paper. Toss in oil and spices. Mix until they are coated well. Spread them around the baking tray so they don't overlap each other. Bake in the oven for about 20 minutes until golden and crispy.


  • Cut the two large slices of tofu in half, so you have 4 pieces. Cut the nori into the forms of the tofu and put the nori sheet on the tofu slices. Press the nori a bit onto the tofu so that it sticks. Sprinkle the backside of the tofu with a pinch of salt.
  • In a mixing bowl, whisk together the flour, cornstarch, salt, curry powder, and pepper. Then add the seltzer water and whisk until it’s a smooth batter. You can adjust the consistency, by adding a bit more flour if it’s too runny, or by adding more seltzer water if it’s too thick.
  • Prepare a pan and fill enough canola oil so that the fish filets can swim in the oil. Make sure to leave enough space in the pan to prevent the oil to boil over.
  • Dip the tofu with the nori sheet into the batter, flip until coated on all sides and put it in the hot oil. Pan-fry for about 3-4 minutes on each side until golden. Transfer the vegan fish on a paper towel to remove excess oil.
  • Once everything is ready, serve the Tofish (add a squeeze of lemon juice and sprinkle with chopped dill) with the chips and tartar sauce.


*Stick to the soy milk, I haven’t had any luck making the mayo base for the Tartar Sauce with rice milk or almond milk.


Calories: 412kcal | Carbohydrates: 67g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Sodium: 930mg | Potassium: 1352mg | Fiber: 8g | Vitamin A: 65IU | Vitamin C: 36.9mg | Calcium: 102mg | Iron: 11.8mg