Contributor: Lisa Cooley

Serves 4

 Prep: 15 minutes

Cook: 10 minutes



  • 140 grams self raising flour
  • 250ml vegan ale
  • 280g naked tofu
  • 30 grams plain flour
  • 800 g potatoes
  • Oil for frying
  • Salt and pepper
  • Mixed salad leaves for garnish



  • Put self-raising flour and salt pepper in bowl, add ale slowly and whisk until mixed. This should have a double cream consistency.
  • Wash potatoes and pat dry. Slice into chips and rinse again. Leave skin on for extra fibre. Pat dry.
  • Slice tofu into 4 pieces and pat dry. Cover in seasoned flour and dip into ale batter. Put into oil; make sure it doesn’t stick to pan.
  • Turn when golden brown and cook other side for approximately 4 mins in total. Drain and set aside.
  • Add chips to pan and cook for 3- 4 mins.
  • Serve with a lemon wedge and mixed salad leaves.


Bio: Lisa has been a vegetarian for nearly 30 years and enjoys cooking veggie & vegan food in her spare time, and hosting dinner parties for her family and friends. Alongside cooking, she is passionate about flowers and runs a floristry business in Leicester. In the future she hopes to own a vegetarian Bed & Breakfast, with her husband, by the sea.



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