Fish and chips goes vegan — and it’s oddly brilliant

National Fish and Chip Day arrives like a familiar anthem—reassuring, nostalgic, and usually accompanied by the faint perfume of hot oil and seaside optimism. It’s dedicated to fish and chips, often described as the “nation’s favourite dish”. But Britain’s plate, like its wardrobe, has quietly diversified—more people are leaning vegan, and the old stalwart is being asked to play a slightly different shot.

That’s where Marlene Watson-Tara steps in, author of the definitive vegan cookbook Go Vegan, suggesting tofu as a substitute to fish to create equally as tasty “fish and chips”. It’s a proposition that will make some traditionalists clutch their vinegar, but hear it out: tofu isn’t here to cosplay as cod. It’s here to deliver the thing people actually want—crisp edges, a savoury bite, and that comforting, golden payoff.

A national obsession, with room for a remix

Fish and chips has always been less about purity than ritual. The paper wrap. The first bite that scalds your tongue because patience isn’t a British virtue. The salt that lands like confetti. Even the disagreements—mushy peas or not, curry sauce or sacrilege—prove the point: this dish has always been personal.

So a vegan version doesn’t need to imitate every flake and fibre of fish. It just needs to satisfy the contract fish and chips makes with your appetite: crunch, tang, and the kind of fullness that feels like a friendly arm around the shoulders.

Why tofu makes sense (and what problem it solves)

If you’re going vegan for health, ethics, or simply because your body has started sending stern memos after heavy meals, the problem is predictable: you miss the comfort foods most, and you miss them when you’re hungry. A tofu-based fish and chips aims to solve that exact gap—keeping the familiar format while swapping in a protein that plays nicer with modern diets.

Tofu has been a staple food throughout parts of the world for centuries, and is known for its good nutritional and culinary versatility.

It is a wonderful source of protein, containing all 8 essential amino acids, rich in calcium and cholesterol-free. Often used as a meat substitute, for National Fish and Chip Day, it can easily replace fish!

From features to benefits: how this version earns its place

This recipe doesn’t rely on gimmicks. It’s built around a few practical ideas that translate directly to your plate:

• Texture engineering: Scoring tofu “on a slight angle” is a small move that can create a more convincing bite—less block, more “tear”.
• Flavour structure: Soy (shoyu or tamari) and lemon bring salt and brightness—two pillars of classic fish and chips satisfaction.
• That “sea” note: Nori flakes do a lot of heavy lifting, delivering ocean-adjacent savouriness without trying too hard.
• Oven-baked crisp: Baking instead of frying can keep things lighter while still chasing the crunch most people actually crave.

Pros and cons (the honest card)

Pros

• Scratches the fish and chips itch with less heaviness
• Simple ingredients, no specialist wizardry
• Nori adds a smart, savoury depth
• Oven method is accessible (and less messy)

Cons

• It won’t replicate flaky fish in a way that fools a purist
• Tofu texture divides opinion—pressing matters properly
• Forty minutes in the oven is not “fast food” timing

Who is this best for?

• Vegans and vegetarians who want a fish and chips-style treat that doesn’t feel like a compromise
• Health-focused eaters who still want comfort food structure (crunch + tang + warmth)
• Curious omnivores who are open to a cleaner, lighter version for a weeknight
• Home cooks who like dependable methods and ingredients you can actually find

Is it worth it?

If your definition of fish and chips is sacred, singular, and non-negotiable, this will feel like a cover band playing your favourite song in a different key. But if what you’re really after is the experience—the crisp coating, the lemony lift, the dunk into sauce, the warm satisfaction—this is a credible, sensible alternative that earns the right to be on the table.

So, go ahead and try out this alternative on National Fish and Chip Day.

Recipe: Tofu Fish Sticks (plus Vegan Tartar Sauce)

Tofu Fish Sticks

You can serve with vegan tartar sauce, or ketchup.

400g pack firm tofu, pressed
1/4 cup soymilk
2 tbsp shoyu or tamari
2 tbsp lemon juice
1 cup fine breadcrumbs
½ tsp garlic granules
¼ cup nori flakes
1 tsp lemon pepper

Press the water from the tofu by wrapping in paper towel or tea towel and squeeze out excess liquid. Pre-heat oven to 190/380°.

Slice tofu into strips then score the slices on a slight angle for that extra fishy texture.

In a shallow bowl, whisk together the soymilk, soy sauce and lemon juice. In a separate bowl, combine breadcrumbs, nori flakes and lemon pepper.

Carefully dip floured tofu in soymilk mixture, then coat well in breadcrumbs. Place on a parchment-lined baking sheet and bake for 40 minutes, turning over once, until crispy and golden brown.

Vegan Tartar Sauce

1 cup soft (silken) tofu
2 tbsp lemon juice
¼ tsp sea salt
2 tsp mustard
¼ cup organic pickle relish

In a food processor or blender, combine all ingredients, except pickle relish, and process until smooth. Stir in relish by hand.

The takeaway

The best food traditions aren’t museum pieces—they’re living things, revised by each generation’s appetites and values. Fish and chips doesn’t have to lose its soul to gain a new option. On 4th September, you can honour the ritual, keep the crunch, and still leave the table feeling like you played the smart shot.