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Tofish ‘n Chips

Freezer pleaser: The trick to Tofish ‘n Chips is freezing the tofu before cooking so it takes on a dense texture. Scott Myers and Pamela Lalik

Tofish 'n Chips:
1 lb extra-firm tofu
Nori seaweed
Fish 'n chips batter mix
Your favorite local beer

Cut tofu into 8 slabs. Press and drain.
Freeze tofu overnight and let thaw. Squeeze out excess water (get as dry as possible).
Cut nori to wrap around the slabs of tofu (twice the size of slabs).
Wrap nori around tofu and set aside with weight placed on top (this adheres the nori to the tofu).
Add beer to batter as directed, or depending on the batter, in place of water. Batter and fry as directed.

Vegan Tartar Sauce:
1/2 cup Vegenaise
1 tbsp dill pickle relish
Lemon juice
Salt and pepper

Mix ingredients and serve as a side. Finish the dish with some crispy fries and malt vinegar!

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