{"id":1851,"date":"2014-05-06T21:55:14","date_gmt":"2014-05-06T21:55:14","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1851"},"modified":"2020-02-27T20:46:18","modified_gmt":"2020-02-27T20:46:18","slug":"vegan-fish-tacos","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-fish-tacos\/","title":{"rendered":"Vegan Fish Tacos"},"content":{"rendered":"

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Vegan Fish Tacos (TOFISH TACOS)<\/div>\t
2017-03-29 10:28:54<\/div>\t\t
Yields 8<\/span><\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
Save Recipe<\/a><\/div>\t\t
Print<\/div>\t<\/div>\t
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Tofu Marinade<\/div>\t\t\t
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  1. 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...])<\/li>\t\t\t\t
  2. juice of 1 lime<\/li>\t\t\t\t
  3. 1 cup beer (whatever you have leftover works...)<\/li>\t\t\t\t
  4. 2 teaspoons kelp powder<\/li>\t\t\t\t
  5. 1\/2 teaspoon salt<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Flour mix<\/div>\t\t\t
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    1. cup flour (whole wheat or all purpose)<\/li>\t\t\t\t
    2. 2 teaspoons onion powder<\/li>\t\t\t\t
    3. 2 teaspoons arlic powder<\/li>\t\t\t\t
    4. 1 teaspoon chipotle powder<\/li>\t\t\t\t
    5. 2 teaspoons salt<\/li>\t\t\t\t
    6. 1 teaspoon black pepper<\/li>\t\t\t\t
    7. 2 teaspoons cumin<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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      Crispy Coating<\/div>\t\t\t
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      1. 1.5 cups soy or almond milk<\/li>\t\t\t\t
      2. 2 cups panko bread crumbs<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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        Chipotle Sauce<\/div>\t\t\t
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        1. cup vegan mayo (your favorite brand or use you can make your own! I like this one that I include on the biscuit recipe)<\/li>\t\t\t\t
        2. juice 1\/2 lime<\/li>\t\t\t\t
        3. 1\/4 - 1\/2 teaspoon salt (depending on the mayo you use!)<\/li>\t\t\t\t
        4. 1\/2 - 1 teaspoon sugar (again, depending on your mayo and taste preferences!)<\/li>\t\t\t\t
        5. 2 -3 large chipotles (canned in adobo sauce)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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          Extras<\/div>\t\t\t
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          1. mall corn tortillas<\/li>\t\t\t\t
          2. limes<\/li>\t\t\t\t
          3. cilantro<\/li>\t\t\t\t
          4. thinly sliced cabbage<\/li>\t\t\t\t
          5. your favorite hot sauce<\/li>\t\t\t\t
          6. any other toppings you desire! (avocado would ROCK!!!)<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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            Instructions<\/div>\t\t\t
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            1. 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.<\/li>\t\t\t\t
            2. When the tofu is done marinating preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.<\/li>\t\t\t\t
            3. Take your tofu out and drain off all of the excess marinade (just dump it in a strainer if you wish!)<\/li>\t\t\t\t
            4. 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!<\/li>\t\t\t\t
            5. Ready? You got this!<\/li>\t\t\t\t
            6. 1. Take the tofu (a few pieces at a time) and roll them around in the flour mixture making sure to completely coat them.<\/li>\t\t\t\t
            7. 2. Dip the flour dredged tofu into the milk very quickly to wet the mixture.<\/li>\t\t\t\t
            8. 3. Roll them around in the panko until completely coated.<\/li>\t\t\t\t
            9. 4. Place onto the parchment lined baking sheet making sure to leave a bit of room between each piece.<\/li>\t\t\t\t
            10. 5. Repeat until you've coated all of your little tofu bites.<\/li>\t\t\t\t
            11. Place into your preheated oven and bake for 25 - 30 minutes, or until lightly browned.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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              Chipotle Sauce<\/div>\t\t\t
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              1. 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!<\/li>\t\t\t\t
              2. 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.<\/li>\t\t\t\t
              3. I suggest eating these on the porch with a good beer and maybe some watermelon as dessert but that's just me craving summer.<\/li>\t\t\t\t
              4. Nutritional information per serving : Serving size: 1\/8 recipe (1 HUGE taco or 2 small!) - not including the chipotle sauce<\/li>\t\t\t<\/ol>\n\t\t<\/div>
                \n Adapted from For Reals Life Tofu Fishy Tacos <\/a> <\/div>
                \n Adapted from For Reals Life Tofu Fishy Tacos\n <\/div>
                Sweet Vegan Living https:\/\/sweetvegan.net\/<\/div>\t\t<\/div>\n\t<\/div>For the recipe and directions check out: For Reals Life Tofu Fishy Tacos <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

                Or, as I like to refer to them, TOFISH TACOS.<\/p>\n

                I found this on For Reals Life, when looking for a tasty supper idea for Cinco De Mayo.<\/p>\n

                I’m not going to lie, I was sceptical at first, but I love them! The crispy tofu is yummy but it’s all about the Chipotle mayonnaise.<\/p>\n","protected":false},"author":1,"featured_media":1853,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_robots_primary_cat":"none","_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","sfsi_plus_gutenberg_text_before_share":"","sfsi_plus_gutenberg_show_text_before_share":"","sfsi_plus_gutenberg_icon_type":"","sfsi_plus_gutenberg_icon_alignemt":"","sfsi_plus_gutenburg_max_per_row":"","footnotes":""},"categories":[562,650,653,609,8,647],"tags":[536,533,534,535],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1851"}],"collection":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/comments?post=1851"}],"version-history":[{"count":9,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1851\/revisions"}],"predecessor-version":[{"id":4796,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/posts\/1851\/revisions\/4796"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media\/1853"}],"wp:attachment":[{"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/media?parent=1851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/categories?post=1851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sweetvegan.net\/wp-json\/wp\/v2\/tags?post=1851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}