Tofish & Chips with LEON Pea-Lentiful Dip

A vegan take on your Friday favourite.


60g gluten-free plain flour

50g corn flour

180mls Original flavour Kombucha (we used remedy)

1 nori sheet blended, we used a nutribullet

1/2 tsp tamari

1 tsp turmeric

1/2 tsp salt

1/2 tsp garlic granules

1 pack extra firm tofu

1. Prepare you tofu first. Drain the tofu and cut your block into 1cm across strips, then cut again into 2cm across strips or, if you want larger pieces cut diagonally across so that each strip is divided into 2. If you want extra crispy tofu, dippers are recommended.

2. Pat your tofu dry, then seaon with a squeeze of lemon juice and a pinch of salt. Take your nori sheet and place it, cut to fit, on one side of your tofu.

3. Take your nori sheet, cut it to size and place wrap it around your 'tofu dipper'.Leave your tofu to one side whilst you prepare your batter.

4. In a bowl, combine your flours, seasoning, tamari and seaweed flakes. Then add your Kombucha gradually, whilst whisking until your batter is smooth with no lumps.

5. Put about 0.5cm of oil in a frying pan and heat until a small piece of tofu dropped in begins to sizzle.

6. Dip each of the tofu 'fillets' or 'dippers' in the batter and fry for a few minutes on each side until golden. Pt excess oil away with kitchen paper.

7. Serve with chips and LEON Pea-Lentiful Dip

We believe eating more plants is good for us, and good for the planet. So we’ve packed this LEON dip with peas, dark lentils and spinach before it’s hand topped with puy lentils & sundried tomato drizzle. And it #JustHappensToBeVegan.

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