The Best Homemade Tofu-ish Tacos
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 SLAWCourse: Plant-Based VeganCuisine: MexicanDifficulty: Easy
- 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)
- Tartar Slaw:
Mix well and throw it in the refrigerator to chill.
Any brand you prefer as long as it’s firm
Cut in half and then into small slices (half of standard side fish sticks)
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.