This was the first time I'd used Tofu to make Tofish. I was a bit dubious, I'll be honest.

Before I became a vegan fish wasn't really a thing I enjoyed anyway. I ate the odd fish supper from the chippy but that was it. 

I had been having a wee hankering for fish though and so this was born and I don't regret it.

A wonderful spicy, flavourful Vegeree topped with a Tofish 'fillet' that had the best crispy texture ever.

It really was a fantastic dinner. I just love Tofu in all it's forms!!

Special Equipment - Food Processor

Serves 4

Price per portion: 

Vegeree - 67p

Tofish (optional but highly recommended) - 54p

Total £1.21

Ingredients (Tofish)

1 block extra-firm tofu, drained, pressed, and sliced 

For the marinade:

1 sheet nori, torn into several pieces

250ml vegetable stock

2 tablespoons lemon juice

1 tablespoon white miso paste

1 teaspoon Old Bay seasoning

1/2 teaspoon garlic powder

1/2 teaspoon salt

Method (Tofish)

Prep the tofu: 

Prepare the tofu by draining it, and then pressing it for 15 to 30 minutes. (Unless you use Tofoo as that doesn't need any pressing) 

Cut the tofu into horizontally into 4 large slices. 

Take one of the tofu pieces and place a chop stick on either side of the tofu to stop from cutting all the way through so the slices remain intact.

Slice the tofu part way through repeatedly about 5ml apart to give the tofu a flaky texture. Repeat with the other tofu slices.

Make the marinade: 

Add the nori, vegetable broth, lemon juice, miso paste, Old Bay, garlic powder, and salt to a blender. 

Blend until smooth. 

If you don't have a blender you can chop the nori very finely then whisk everything together in a large bowl. This will make a very ugly greenish-brown marinade. 

Place the tofu in a resealable bag or dish and cover with the marinade. Let marinated in the fridge for a minimum of 30 minutes or as long as overnight.

Cook the tofu fillets: 

In a large non-stick frying pan, heat the oil or butter. When hot add the tofu fillets to the pan, discarding any leftover marinade. Fry for 3 - 5 minutes per side until the tofu is golden brown and heated through. Be very careful when flipping the tofu as it's very tender. Serve the hot tofu fillets with the Vegeree.

Ingredients (Vegeree)

2 tablespoons olive oil 

2 onions, finely sliced 

2 celery sticks, finely chopped 

4 garlic cloves, crushed 

2 cm piece of ginger, peeled and grated 

4 cardamom pods, lightly crushed 

2 tablespoons curry powder 

½ teaspoon smoked paprika 

½ teaspoon ground turmeric

 240 g basmati rice, thoroughly washed and drained 

100 g sultanas 

2 bay leaves 600 ml vegan stock 

200 g spinach 

200 g frozen peas 

salt and pepper 

To serve 1 tablespoon roughly chopped coriander leaves (Optional)

Method (Vegeree)

Heat the olive oil in a large casserole dish with a lid, add the onions and celery and cook over a medium heat for about 8 minutes until softened.

Stir in the garlic, ginger and cardamom pods and cook for another 2 minutes until the cardamom seeds pop and release their aroma. 

Add the remaining spices along with the rice, sultanas and bay leaves and stir until all the grains are coated in the spice mixture. 

Pour over the stock and bring to a simmer, then reduce the heat, cover with the lid and cook gently for 20 minutes, stirring occasionally, until the rice is perfectly cooked and the stock has been fully absorbed. 

Stir through the spinach and peas and cook gently for about 2 minutes until the spinach is wilted and the peas are bright green. 

Season with salt and pepper to taste, and scatter over the coriander before serving.