1 Pack of BFree Soft White Rolls
- 280g block extra form tofu cut into 4 thick slices
- 1 sheet of Nori
- Salt and pepper
- 50g plain flour
- 50g corn flour
- Good pinch turmeric
- 1 tsp baking powder
- 100ml beer
- 50ml soda water
- 1 litre light oil
- Extra tablespoon of each flour to dust the tofu
- 3 heaped tbs vegan mayo
- 3 tbs roughly chopped cornichons
- 2 tbs roughly chopped capers
- 1 tbs chopped parsley
- 1 tsp Dijon mustard
- Juice ½ lemon
- Pinch of Salt and pepper
- Baby gem lettuce
- Chips/French fries
This delicious ToFish Slider Recipe is perfect for a family gathering at the weekends! Using our Soft White Rolls which can be highly toasted to give some added crunch alongside the beer battered Tofish. This will definitely impress your guests!
In a bowl combine the flour, turmeric, baking powder and a good pinch of salt and pepper.
Combine the beer and soda in a jug and gradually add to the flour whisking as you go, until you have a smooth batter. Set aside.
In a small bowl combine all the ingredients for the tartar sauce, set aside.
Heat the oil in a pan, be careful not to leave the hot oil unattended.
Pat dry the tofu slices and cut pieces of the nori into squares to fit each piece of tofu, press down to stick. Lightly dust each with the extra flour.
Pre heat the oven to 160°C to warm the rolls.
When the oil is hot (test by dropping in a piece of bread to see if it crisps up). Take one piece of tofu and dunk in the batter to coat, drop it into the hot oil, turning carefully after a minute or so. When its golden brown all over remove and place on a piece of kitchen towel to drain. Repeat with the remaining 3 pieces.
You can place them in a warm oven to keep warm if you like.
While the tofu is cooking cut the rolls in half and place in a warm oven or under the grill to warm through a little.
When you are ready to serve place slices of gem lettuce on the bottom half of your buns, top with the ToFish and a good dollop of Tartare sauce. Place on the bun top and eat with pickles and chips.