aquafaba, savoury, vegan




For the lemon mayo:
3 tablespoons aquafaba*
2 tablespoons lemon juice
1 teaspoon mustard
1 teaspoon apple cider vinegar
1/2 cup + 3 tablespoons vegetable oil
Zest of 1 lemon

For the tofish:
1 block of tofu
3 tablespoons aquafaba*
2 nori sheets
140g flour
200ml (vegan!) beer
Salt and pepper
2-3 cups vegetable oil

*Aquafaba is the liquid from a can of chickpeas

Serves: 4


1. To make the lemon mayo, add all ingredients except the oil and zest to a large jar and use a stick blender to combine.

2. Slowly pour in the oil whilst blending on the lowest setting. Once you’ve used up all the oil, you should end up with a thick consistency. If not, slowly add in more oil a tablespoon at a time.

3. Stir in the lemon zest and place in the fridge until ready to use.

4. Press the tofu for at least 10 minutes and then cut into quarters.

5. Cut the nori sheets so they are the same width as the pieces of tofu (one piece of nori per piece of tofu).

6. Spoon a thin layer of aquafaba onto the nori sheet strips and wrap round the tofu.

7. To make the beer batter, add the salt and pepper to the flour. Pour in the beer and whisk until smooth.

8. Heat the oil in a medium pan. Add the tofish to the beer batter and then transfer to the oil. Cook for approximately 7 minutes each side, until the batter has turned golden brown in colour.

9. Serve with the lemon mayo on the side.