Vegan Tofish and Chips served with homemade Tartar Sauce

2 slices firm tofu
1 nori sheet
1/2 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon curry powder
1/2 cup seltzer water (or beer or cider)
canola oil for pan-frying
3 large potatoes
2 teaspoons olive oil
1/4 teaspoon salt + more to taste
1/2 teaspoon dried rosemary
Vegan Tartar Sauce
1/8 cup unsweetened soy milk
1/4 teaspoon apple cider vinegar
1/8 teaspoon mustard
1/4 teaspoon maple syrup
1/4 teaspoon kala namak (or salt)
1/2 teaspoon lime juice
1/3 cup canola oil
1 teaspoon dill - chopped
1 tablespoon relish
1 teaspoon capers - drained and finely chopped
salt to taste

Vegan Tartar Sauce
Add in an immersion blender cup unsweetened soy milk, apple cider vinegar, mustard, maple syrup, kala namak, and lime juice. Blend for 1 minute then slowly start drizzling in the canola oil while the immersion blender is running. Blend for about 3 minutes until it is thick and creamy. If it’s too liquidy, add a bit more oil and blend further.

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