Life changing, sustainable, planet and ocean friendly
A family favourite for many Australians born from English heritage, it’s good ol’ fish ‘n ‘chips. A winter warmer and let’s face it a summer cooler, autumn comfort and spring delight! Imagine turning this old favourite into a sustainable and delicious alternative we all can enjoy guilt free!? Everyone young and old seems to enjoy a night of takeout shared with a movie, or on the beach. However, evidence is stacking up in favour of giving our ocean life a break to protect its biodiversity, so we wanted to share this tasty and fun plant-based alternative with you from our preschool Autumn Winter Menu that our children and educators have be loving!
This “tofish” recipe can also be baked to reduce the “fried” factor although (shallow) frying gives this dish the ol’ fish ‘n’ chip shop charm.
Ingredients (serves 6):
500g firm tofu
200ml veggie stock
100ml fresh lemon juice (approximately juice of 3-4 lemons)
20g white miso paste
2g onion powder
2g garlic powder
1 nori sheet
200ml vegetable oil for shallow frying
150g plain white flour
5g onion powder
5g garlic powder
350ml sparkling water
1.2kg potatoes, washed
handful of fresh or dried rosemary
pinch of sea salt
20ml olive oil
110ml soy milk / oat milk
5g dijon mustard
7ml apple cider vinegar
90ml sunflower oil
60ml tomato sauce, salt reduced
Fresh salad leaves
Frozen / fresh peas
Method (serves 6):
- Pre-heat oven to 180 degrees Celsius.
- Cut potatoes into chip shape and pat dry with a clean tea towel or paper towel.
- Toss in a large bowl with rosemary, salt and olive oil until all chips are evenly covered.
- Place on a lined baking tray, be sure to not overcrowd your tray, and bake for approximately 40 mins – until crispy and slightly browned.
- Slice tofu lengthways into 1cm pieces. Use a clean tea towel or paper towel to remove excess liquid from tofu.
- Use chopsticks or metal straws to hold tofu pieces firmly in place (see photo below) and cut scores along the top of the tofu to create slits, giving a flakey fishy texture and to allow the marinade to soak in deeply. The chopstick / straw support keeps you from cutting too far into the tofu.
- Mix all ingredients (excluding tofu) in a large container.
- Place tofu in marinade to coat all pieces and set aside for at least an hour. The longer you leave this the deeper the flavour absorbs into the tofu. Shake throughout intervals to ensure all tofu is absorbing the flavours of the marinade.
- Prepare the batter by mixing all ingredients together in a medium bowl.
- Using scissors, cut pieces of the nori to fit the size of your tofu fish pieces.
- Prepare a hot pan with vegetable oil. The oil is hot enough if you place a frozen pea in and it sizzles.
- Prepare your workspace so you have a safe and tidy area for your battering production line.
- Carefully place nori sheet on tofu and dip in the batter. Tap on the side of the bowl to remove excess batter before carefully placing in hot pan to shallow fry. Fit as many pieces in pan as safe to do so. NOTE: Be extra careful when working with hot oil as it may splash and spit. Take caution. Use tongs to turn tofish pieces once browned onto the other side.
- Once browned (approx 2-3 minutes each side) place on a paper towel or clean tea towel to absorb excess oil.
- Place milk, salt, mustard and apple cider vinegar in blender to combine.
- Add sunflower oil and blend until it thickens to mayonnaise consistency.
- Stir in tomato sauce.
- Steam peas to packet instructions.
- Slice lemons into wedges to serve.
- Dress plates with fresh lettuce leaves before plating with tofish, chips and peas.
Serve on recycled newspaper on the dinner table or on a picnic rug with family and pets by the fire in the lounge room!
Recipe inspired by https://itdoesnttastelikechicken.com/
Did you know all soft plastics can be recycled in Australia? You can save plastic from landfill by collecting your soft plastics in a bag and dropping them off in a redcycle bin at your local Coles or Woolworths. We love having a waste-free kitchen at Sustainable Play with everything being reused, recycled or composted. We’ll share more in a future blog post!
For more information on the fishing industry’s impact on our oceans check out Seaspiracy.