It’s Taco Tuesday and I’ve got a super quick and simple Tofu-ish Tacos recipe. Great for entertaining and family meals especially for the little fingers too!
Since we are technically still in quarantine, I was looking for some finger foods we could enjoy and bring back the days hubby and I used to hang out at our favorite pub, State Social in Hollywood. Now I’ll be honest, I don’t a time in my life I’ve ever cooked fish tacos. Regular tacos of course but even this was new for my taste buds. Nonetheless, after making this a few times, I finally came up with a perfect simple recipe that takes minutes to cook and doesn’t require a lot of ingredients. Scroll down for my full recipe adjusting to your liking. You can also follow along on YouTube video and we can make them together.
Tofu-ish Tacos Recipe
TOFU-ISH TACOS WITH TARTAR SLAW
Course: Plant-Based VeganCuisine: MexicanDifficulty: Easy6-10
servings15
minutes20
minutes144.1
kcalIngredients
- Tartar Slaw
1/3 cup of veganaise
2-3 tablespoon of sweet relish
2 tablespoons of rice Nori
1 teaspoon of apple cider vinegar
Half a teaspoon of old bay seasoning, dill weed, garlic powder
Half a bag of shredded cabbage
- Tofu-ish Batter
I’m using about 1/2 cup each of “Seasoned Louisiana Shrimp and Chicken Fry” (mixed together)
half a bag of Panko Flakes Bread Crumbs (your brand preference)
Directions
- Tartar Slaw:
Mix well and throw it in the refrigerator to chill. - Tofu:
Any brand you prefer as long as it’s firm
Cut in half and then into small slices (half of standard side fish sticks) - Batter:
Add cold water to form pancake batter-like consistency - In your wet bowl (batter), coat tofu with batter, then coat in dry bowl with Panko Flakes Bread Crumbs (your brand preference)
- Fry on medium high heat on all sides in grape seed oil or oil of your choice. Turning every couple of minutes
- Fry or heat your favorite corn tortilla shells (I’m using Mi Rancho Organic Corn Taco Sliders. Build your taco with tartar slow and drizzle some lime.
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