For 2 people [double for 4]


  • 20g mint sauce 
  • 280g plain tofu
  • 1 lemon
  • 5g dill
  • 60g panko breadcrumbs
  • 15ml white wine vinegar
  • 45g vegan mayonnaise
  • 15ml soy sauce
  • 1/2 tbsp vegan curry powder
  • 15g capers
  • 160g blanched peas
  • 3 white potatoes


1.       Preheat the oven to 220°C/ 200°C (fan)/ gas 7. Cut the potatoes (skins on) into chips

Add the chips to a baking tray with a drizzle of vegetable oil and a pinch of salt and pepper. Give everything a good mix up and put the tray in the oven for 20-25 min or until the chips are crisp.

2.       Drain the tofu and pat it dry with kitchen paper. Cut the tofu into 5 strips then cut each strip in half lengthways so you have 10 fingers. Cut the lemon into 4 wedges.

Add the tofu fingers to a bowl with the soy sauce and juice of 1 lemon wedge and set aside to marinate.

3.       Meanwhile, add 60g flour to a bowl with the curry powder, white wine vinegar and a pinch of salt and pepper. Add 80ml cold water and mix thoroughly until combined – this is your batter. Add the panko breadcrumbs to a separate plate

4.       Dip each marinated tofu finger into the batter, tap off any excess, then add them to the panko breadcrumbs (turn several times to coat completely).

5.       Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to fully coat the bottom of the pan) over a medium-high heat.

Once hot, add the breaded tofu fingers to the pan and cook for 6-8 min, turning occasionally, until golden and crispy. 

            Tip: Cooking for 4? You may need to do this in 2 batches!

6.       Meanwhile, boil a kettle. Roughly chop the capers and dill. Add the vegan mayo to a small bowl with the chopped capers, chopped dill, juice of 1 lemon wedge and a generous grind of black pepper. Give it a good mix up – this is your tartare sauce.

Tip: If your tartare sauce is looking a little thick, add a small splash of water!

7.       Add the blanched peas to a pot, cover them with boiling water and cook on a high heat for 2-3 min or until tender. Once cooked, drain and return the peas to the pot.

Crush the cooked peas roughly with a potato masher. Stir through the mint sauce and a pinch of salt – these are your minty peas.

Serve the crispy tofu fingers with the minty peas and chips to the side. Dollop over the tartare sauce and garnish with the remaining lemon wedges

Recipe shared belongs to Gousto, to find out more information or recipes ideas, visit