Using a few key ingredients to create a yummy flavour packed marinade, you can turn a simple slice of tofu into something really special. Often referred to as ‘tofish’ (which I can never feel ok about.. it sounds like something made of feet!) this lighter take on the chip shop classic is easy to make at home and works well served with a simple salad, herby new potatoes and a creamy dill and caper mayo.

This Recipe Serves 2 People | Ready in 20 Minutes + marinade time

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To make this recipe you will need:

1 280g pack of Tofoo (THIS is the only brand available in the UK supermarkets that does the job!)

1 Cup of Cornflour

Neutral vegetable oil for frying

For the Marinade:

1 Heaped Teaspoon Miso Paste

1 Heaped Teaspoon vegetable Bouillon Powder

1 Teaspoon Garlic Granules

1 Teaspoon Cracked Black Pepper

1 Teaspoon Sea Salt Flakes

1 Tablespoon Tomato Puree

10mls Lemon Juice

10mls Apple Cider Vinegar

10mls Soy Sauce

1 Sheet of Sushi Nori (torn into 1″ pieces)

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How to do it:

Open and drain the liquid from your firm Tofoo then slice into 2 equal ‘fillets’ – It usually works best if you have a slight angle when you slice your Tofoo in half so that it resembles a fish fillet.

To help the marinade to have more surface area to play with, and to help the fillets have more of a ‘fish-like’ texture, use a sharp knife and carefully create regular slices (about half way down) all over one side of each fillet (like the photo below) Make sure that you don’t slice all the way through though!

Next, create your marinade. Add all marinade ingredients into a large Tuperware (approx 500mls) and add about 300mls of boiling water.

Use a fork to blend the marinade liquid well (particularly the miso paste) before carefully adding scored Tofoo fillets to the mix. Try to make sure that the Tofoo pieces are fully submerged in the marinade – You may need a splash more water to make sure that everything is coated in the flavours.

Pop a lid on and tuck into the fridge for at least 2 hours (ideally overnight.)

When your Tofoo has bathed in the marinade.. carefully drain and evenly coat with cornflour before frying. Don’t worry if some of the small pieces of the nori stay stuck to the fillets.

To fry your fillets, use about 1cm of vegetable oil on a medium to high heat and carefully fry for a few minutes on each side until crisp and golden. You will probably find that you need to pay attention to each of the sides during this process too. It is important not to have your hob too high for the frying or the fillets will burn.

When cooked, sprinkle with sea salt and serve alongside buttery potatoes, salad and a dollop of dill and caper mayo to help evoke the flavours of a classic fish supper.

If you don’t want to eat both fillets straight away (or if you want to prepare these ahead) when cooled, the fried fillets will keep in an airtight tub for up to 2 days. Just oven bake with a loose tin foil cover or air fry to reheat – don’t be tempted to microwave or they will be soggy!

Need to make this gluten free? Just make sure that you use a gluten free alternative for the soy sauce in the marinade, everything else is naturally gluten free anyway.