• 350g extra firm tofu
  • Large jar pickles
  • 200ml soy yoghurt
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 200g plain flour
  • 50g cornflour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp hot paprika
  • 1 tsp dried thyme
  • 2 tsp ground black pepper
  • 2 tsp garlic powder
  • 2 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 50g flaxseed, finely ground
  • 2L oil, for deep frying


  1. Strain the pickles from the jar reserving the juice and keeping the pickles to one side. Chop the tofu pieces into strips and put them into the pickle jar. Pour half of the pickle juice away, then whisk in the soy yoghurt and spices. Pour the marinade into the jar to fully cover the tofu. Put the lid back on and put the jar in the fridge for at least four hours, or overnight.
  2. Heat a large pot of oil to 180 degrees. The oil should only come halfway up the inside of the pot. Pre-heat the oven to 100C. Mix together the seasoned flour ingredients in a large mixing bowl. Strain the tofu and liquid through a colander into another bowl, and whisk through the ground flaxseed. Spoon a few tablespoons of the marinade liquid into the seasoned flour, and roughly stir it through, so there are some clumps of flour,
  3. When the oil has come to temperature, dip the tofu pieces into the flour mixture making it’s well covered. Dip them into the liquid and then straight back into the flour before carefully lowering them into the hot oil. Make sure there’s a good thick coating of flour on each piece.
  4. Deep fry the tofu pieces in batches for 3-4 minutes, until they’re golden brown. Drain on kitchen paper then put them on a tray in the oven to keep warm while you cook the rest.
  5. Serve hot, with pickles, vegan mayonnaise coleslaw, bread rolls and fries.