Tofu and Nori Fish and Chips Recipe

This tofu and nori fish and chips recipe transforms firm tofu into a crisp, golden plant-based alternative with miso broth, toasted nori, seafood seasoning, and a light club soda batter. Featured on VEGANnotvegan with hosts Maddie and Kiki Longo, the tofu is served with homemade chips, tangy vegan tartar sauce, fresh lemon wedges, and malt vinegar for a satisfying vegan take on classic fish and chips.

The Inspiration

Inspired by classic British-style fish and chips, this plant-based version uses firm tofu as the centrepiece while nori, white miso, and seafood seasoning bring savoury, sea-inspired flavour. The cold club soda batter creates a crisp golden exterior, while the tender tofu remains flavourful inside after soaking in miso broth.

Paired with thick-cut potato chips and homemade vegan tartar sauce, this recipe fits the playful style of VEGANnotvegan, where Maddie and Kiki Longo explore familiar dishes through both traditional and plant-based approaches.

Ingredients

For the Tofu and Nori Fish

1 block firm tofu
1/2 cup white miso paste
2 cups vegetable broth
1 sheet nori
1 cup all-purpose flour
3 tbsp cornstarch
1 tsp baking powder
1 tsp seafood seasoning
1 cup club soda, cold
Canola or vegetable oil for deep frying
Lemon wedges, for serving

For the Vegan Tartar Sauce

1/2 cup vegan mayonnaise
¼ cup cornichon pickles, finely chopped
2 tsp lemon juice
1 tsp fresh parsley, finely chopped
½ tsp seafood seasoning

For the Chips

1 medium russet potato, peeled and cut into ½ inch thick sticks
2 tbsp olive oil
Kosher salt to taste
Malt vinegar, for serving

Method

Make the Vegan Tartar Sauce

Stir together the vegan mayonnaise, cornichon pickles, lemon juice, parsley, and seafood seasoning in a small bowl.

Make the Chips

Preheat the oven to 400 F (204 C) or set an air fryer to Air Fry. Line a baking sheet with parchment paper. Soak the uncooked fries in a bowl of cold water for 20 minutes to remove the extra starch, then drain and pat thoroughly dry with a towel or paper towels.
Add the fries to a large bowl and toss with olive oil and kosher salt to coat. Spread out in an even layer on the parchment lined baking sheet or in the air fryer and bake for 40 minutes, stirring halfway through.

Make the Tofu and Nori Fish

Wrap the tofu in a towel or paper towels and place on a plate. Top with a weight such as a casserole dish or cast-iron skillet and let sit for 20 minutes.
Warm the vegetable broth and whisk in the miso. Cut the tofu into 4 pieces and add to a shallow container along with the miso broth. Cover and place in the fridge for 1 hour or up to overnight.
Cut the nori into 4 pieces the same size as the slices of tofu. Remove the tofu from the marinade and press the nori onto one side to adhere.
Whisk together the all-purpose flour, cornstarch, baking powder, and seafood seasoning in a large bowl. Pour in the club soda and whisk together to form a pancake-like batter.
Add enough oil for deep frying to a Dutch oven and heat to 375 F (191 C). Hold the nori onto the tofu pieces and dip in the batter to coat. Carefully lower into the hot oil and fry for about 5 minutes, or until the batter is golden brown. Transfer to a paper towel lined tray to drain. Serve with chips along with lemon wedges, tartar sauce, and malt vinegar.

Serving Suggestions

Serve this tofu and nori fish and chips recipe for a casual dinner, weekend lunch, or plant-based comfort-food night. The crisp tofu is best enjoyed immediately after frying while the batter is still golden and crunchy. Add a generous spoonful of vegan tartar sauce for dipping, and serve fresh lemon wedges alongside so the citrus can be squeezed directly over the tofu.

Malt vinegar is a classic pairing for the chips and adds a sharp contrast to the rich fried coating. Because the dish already combines a hearty tofu main with potatoes and a creamy sauce, it works perfectly as a complete meal on its own.

Final Thoughts

This tofu and nori fish and chips recipe celebrates familiar comfort-food flavours through a creative plant-based approach. The miso marinade gives the tofu deep savoury flavour, while nori adds a sea-inspired quality that works naturally with the crisp seafood-seasoned batter.

Find more recipes from VEGANnotvegan here!