Ingredients

• Ingredients 280g Naked Tofoo (or similar) 3 tbsp olive oil 300g peas 3 tbsp vegan crème fraiche 800g potatoes such as King Edward 1 tbsp plain seasoned flour 100g self-rising flour 1 tsp dried seaweed, crumbled (optional) 100ml vegan ale Oil for deep frying

Preparation

• Method Preheat the oven to 200°C/180Fan Gas 6. Drain the Tofoo and pat dry. Peel the potatoes and cut into chips, bring a large pan of lightly salted water to the boil and cook the cut potato for 5 minutes, drain well then toss with the olive oil. Spread out onto a non stick baking tray and cook in the oven for 30 minutes, turning half way through cooking time. While the chips are cooking, Cook the peas in a pan of boiling water for 5 minutes, drain and tip into a food processor with the crème fraiche, blitz until well combined .Heat gently. Cut the Tofoo into 4 slabs and dust in the seasoned flour. Blitz the self-rising flour with the seaweed and add the ale, blitz again until you have a smooth creamy batter. Heat about 8cm oil in a pan to 180°C. Take a piece of tofu and dip in the batter to coat evenly, carefully lower into the hot fat and cook for 2 to 3 minutes, until golden and crispy. Repeat with the other 3 pieces. Serve cooked Tofish with chips and a spoon full of peas, garnish with lemon wedges.