Amount Per Serving
Calories from Fat 229
Trans Fat 0g
Polyunsaturated Fat 15g
Monounsaturated Fat 6g
Total Carbohydrates 49g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 package firm tofu (for best texture freeze it, then thaw it out and press all of the liquid out by wrapping the tofu in a tea towel and placing a plate on top. Throw some cans of food or whatever weighted items you have on there to press it down. Let it press for 15 minutes to an hour [if you forget about it...])
- juice of 1 lime
- 1 cup beer (whatever you have leftover works...)
- 2 teaspoons kelp powder
- 1/2 teaspoon salt
- cup flour (whole wheat or all purpose)
- 2 teaspoons onion powder
- 2 teaspoons arlic powder
- 1 teaspoon chipotle powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1.5 cups soy or almond milk
- 2 cups panko bread crumbs
- cup vegan mayo (your favorite brand or use you can make your own! I like this one that I include on the biscuit recipe)
- juice 1/2 lime
- 1/4 - 1/2 teaspoon salt (depending on the mayo you use!)
- 1/2 - 1 teaspoon sugar (again, depending on your mayo and taste preferences!)
- 2 -3 large chipotles (canned in adobo sauce)
- mall corn tortillas
- thinly sliced cabbage
- your favorite hot sauce
- any other toppings you desire! (avocado would ROCK!!!)
- Tear the tofu into bite sized pieces (small 3/4" - 1.5") and put into a zip top bag. Add in the lime juice, beer, kelp powder and salt. Squish it all around to really mix everything together. Marinate it in the refrigerator for 1-4 hours.
- When the tofu is done marinating preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
- Take your tofu out and drain off all of the excess marinade (just dump it in a strainer if you wish!)
- Now to make the dipping station! First, mix all of the ingredients for the flour mix together and put that on one plate. Pour the soy or almond milk into a bowl and set that next to the plate. For the last dipping station pour the panko bread crumbs onto a place and put that on the other side of the soy milk. So it goes : tofu, flour, milk, panko, baking sheet!
- Ready? You got this!
- 1. Take the tofu (a few pieces at a time) and roll them around in the flour mixture making sure to completely coat them.
- 2. Dip the flour dredged tofu into the milk very quickly to wet the mixture.
- 3. Roll them around in the panko until completely coated.
- 4. Place onto the parchment lined baking sheet making sure to leave a bit of room between each piece.
- 5. Repeat until you've coated all of your little tofu bites.
- Place into your preheated oven and bake for 25 - 30 minutes, or until lightly browned.
- Blend everything together! Add extra sugar, salt or chipotles (if you dare!) to taste! *To taste means that you actually TASTE IT and think "hmm this is good but I want it saltier!" or "hmm more sugar!" or "Ohhh this tastes awesome just the way it is!" - always taste!
- Now - just throw some shredded cabbage down on some warmed corn tortillas, top with your fishy tofu bites, some sauce, maybe some cilantro, (some avocado!) and a hefty squirt of lime juice.
- I suggest eating these on the porch with a good beer and maybe some watermelon as dessert but that's just me craving summer.
- Nutritional information per serving : Serving size: 1/8 recipe (1 HUGE taco or 2 small!) - not including the chipotle sauce
Adapted from For Reals Life Tofu Fishy Tacos
Sweet Vegan http://sweetvegan.net/