Fish and chips

Difficulty: 4/5

Preparation and cooking time: 8 hours

Servings: 4

Nutrition facts per serving
CALORIES PER SERVING (kcal): 644         (calories in whole recipe: 2576)
Proteins	57%	32.2g	Protein: lysine	77%	1.5g
			Protein: methionine	51%	0.4g
			Protein: isoleucine	77%	1.3g
Carbohydrates	88%	114.7g	Fibers	38%	14.6g
			Net carbs	n/a	100.1g
			Sugars	n/a	7.9g
Fats	15%	10.3g	Omega-3	27%	0.4g
			Omega-6	22%	3.8g
			Saturated fats	n/a	1.9g
Vitamin B1	60%	0.7mg	Vitamin B2	33%	9.4mg
Vitamin B3	43%	6.9mg	Vitamin B5	32%	1.6mg
Vitamin B6	88%	1.2mg	Folate	41%	165.7μg
Vitamin A	5%	47.7μg	Vitamin C	31%	28.1mg
Vitamin E	6%	1.0mg	Vitamin K	16%	19.9μg
Vitamin B12	/	/	Vitamin D	/	/
Calcium	51%	515.6mg	Copper	107%	1.0mg
Iron	101%	8.1mg	Magnesium	54%	219.2mg
Manganese	170%	3.9mg	Phosphorus	89%	625.1mg
Potassium	38%	1814.9mg	Selenium	96%	52.9μg
Zinc	37%	4.1mg	Sodium to taste

Ingredients:

FOR THE FISH

• 500g rinsde and drained extra-firm tofu
• 1 1/2 nori sheets

FOR THE CHIPS

• Fries not-fried recipe

FOR THE BATTER

• 1 cup whole-wheat flour
• 1/2 cup corn starch
• 1 1/2 tsp garlic powder
• 1 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup sparkling water

FOR THE BREAD CRUMBS

• 1 cup whole-wheat bread crumbs
• 1/8 tsp salt
• 1/8 tsp black pepper

FOR THE CHIVE DIP

• 300g sugar-free soy yogurt
• 1/4 cup minced fresh chives
• 1/8 tsp salt
• 1/8 tsp pepper
• 1 juiced lemon

Instructions:

• Cut the tofu into slices that are about 1 cm thick. Place them on a dry and clean towel (as shown in the picture below), and cover them with another one. Put a cutting board and a few cans or books on top of the towel to put weight on the tofu. Let sit for 10 minutes so that the towels absorb the water inside the tofu.

• Once the tofu is drained and pressed, place in a bag or a container, and freeze for 5 hours.
• Once the tofu is frozen, take it out of the container or bag you froze it in, and place it again on a towel. Let thaw for 2 hours.
• As the tofu is thawing, pre-heat the oven to 200°C, then prepare and bake the fries, preparing them accordingly to the Fries not-fried recipe (once the fries are ready, leave the oven closed to maintain the heat, so that it will be ready to be used shortly after again).
• Once the tofu has thawed, cover it with another towel, and press again with a cutting board and a few cans or books. Let sit for 10 minutes so that the towels absorb the remaining water inside the tofu, set aside.
• In the meantime, cut some nori slices that are the same size as one side of the tofu. The nori is meant to replicate the skin on the fish as well as to give a fish-like taste to the tofu. Set aside.
• In a large bowl, combine all of the ingredients for the batter except the sparkling water. Make sure that the dry ingredients are evenly mixed together before slowly pouring in the sparkling water. The batter should have the consistency of gravy. If it is too thin, add flour 1 tablespoon at a time. If it is too thick, add sparkling water 1 tablespoon at a time.
• Place the tofu on a flat surface. With a teaspoon, put a little bit of batter (the size of a pea) on top of each slice of tofu. Then, put a slice of the cut nori on top of the tofu (as shown in the picture below). Gently press down on the nori sheet, so that the batter will spread and act as a binder. Let sit for 10 minutes.

• In the meantime, put the ingredients for the bread crumbs on a plate. Mix together until evenly distributed.
• Dip the tofu with the nori slices gently in the batter. Coat the tofu completely and let the excess batter run off.
• Place a tofu slice with the batter on top of the bread crumbs, and gently spoon the bread crumbs all over the tofu. Set aside on an oven tray lined with a silicone baking mat, and repeat for the rest of the tofu slices.
• Bake at 200°C for about 30 minutes, or until golden brown.
• In the meantime, combine the ingredients for the sauce in a small bowl. Set aside.

Serving:

On a plate, serve the fries and the vegan fish. Put some chive-based dip and ketchup in a small dipping bowl. Can be served with a side of coleslaw and a few slices of lemon for added freshness.