Beer-battered tofu and wedges

Flaky flavourful tofu in a crispy beer batter served with wedges for a vegan take on the classic fish and chips.

  • 1 hr 10 mins preparation plus refrigeration
  • Serves 4
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  • 2 x300gram packets firm tofu
  • 1 tablespoon finely grated lemon rind
  • ⅓ cup (80ml) lemon juice
  • 2 cloves garlic, crushed
  • 1 teaspoon cracked black pepper
  • ⅔ cup (100g) plain (all-purpose) spelt flour
  • ¼ cup (35g) cornflour (cornstarch)
  • ¼ cup (40g) instant polenta (cornmeal)
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt flakes
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1½ cups (375ml) vegan beer (see tips)
  • 1 kg orange sweet potatoes, cut into thin wedges (see tips)
  • 2 tablespoons rice bran oil
  • rice bran oil, extra, for shallow-frying
  • ⅔ cup (100g) cornflour (cornstarch), extra
  • 1 medium lemon (140g), cut into wedges
Spice mix
  • 1 tablespoon celery salt
  • ½ teaspoon mild paprika
  • large pinch of freshly ground black pepper
  • large pinch of cayenne pepper


  • 1
    Drain tofu; pat dry. Cut each block of tofu lengthways into four thick slices. Combine rind, juice, garlic and pepper in a shallow glass or ceramic dish. Add tofu; turn to coat. Cover; refrigerate for 3 hours, turning occasionally.
  • 2
    Meanwhile, combine flours, polenta, baking powder, salt, garlic and onion powders in a medium bowl. Gradually whisk in beer until the consistency of pancake batter. Cover; refrigerate for 1 hour.
  • 3
    In the last hour of refrigeration time, preheat oven to 220°C/425°F. Line an oven tray with baking paper.
  • 4
    Place sweet potato on tray, drizzle with oil and season. Toss to coat. Roast for 45 minutes or until tender.
  • 5
    Make spice mix.
  • 6
    Heat the extra oil in a large saucepan over medium-high heat. Dust tofu in extra cornflour; shake away excess. Dip tofu in batter; drain away excess. Shallow-fry tofu, in batches, for 1 minute each side or until golden on both sides and heated through. Drain on paper towel.
  • 7
    Sprinkle tofu and sweet potato wedges with spice mix; serve with lemon wedges. Season to taste.
Spice mix
  • 8
    Combine ingredients in a small bowl.


You can use soda water instead of beer, if you like. Leave the skin on the sweet potatoes for extra flavour and nutrients; wash and dry them first before cutting into wedges.Serve with a vegan tartare sauce.

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