Three cheers for fabulous faux fish and chips! Us little vegans need not miss out on this deep fried tradition ha ha. Simple, not so healthy but oh so delicious plate.
For the garlic mushypeas:
I love garden peas so used these here not traditional just my favourite
I blitz the cooked peas with: garlic powder
For the tartare sauce:
In a food processor blend-
200ml olive oil
100ml soy milk
Juice of half a lime
Pinch of coconut sugar
Handful of gherkins and a splash of juice from the jar
Teaspoon of wasabi powder
Deep fry/oven bake chips to your preference.
I find roosters fry the best.
For the tofu faux fish slices:
Slice firm tofu into the shapes you desire
Set up a little dipping station
Brown rice flour
Garlic and onion powder
Dip the tofu in 1, 2 and then 3 and then into the heated oil until crisp and brown.
Serve everything up with a wedge of lemon and enjoy.