Vegan Fish & Chips

A Stokes recipe by our Resident Chef

  • Serves 2
  • 1 Hour
  • Dairy Free
  • Vegan
  • Vegetarian
Taste without compromise

What you'll need

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Jar 165g
Case 6x 165g
Add Selected Products
From your local shop
  • 2 nori seaweed sheets
  • 300g Packet of Tofu
  • Miso Paste
  • 100g Plain Flour
  • Vegetable Oil (for deep-frying)
  • Salt & Pepper
  • 150ml Soya Milk


1. Slice the block of Tofu into 4 equally-sized slices and press to remove the excess liquid. Cut each slice into 2 triangles and spread one side with miso paste.
2. Cover 1 side of each slice with a piece of nori seaweed (this gives a great umami flavour).
3. Make your batter by mixing the flour, sparkling water and a sprinkle of salt.
4. Dip the tofu triangles in the batter mix and fry on each side until golden.
5. Serve with your choice of fries, mushy peas, Stokes Mustard & Dill Sauce, a wedge of lemon.
6. As always, enjoy!