tofu tacos

I recently had a brief and intense love affair with fish tacos, in the short period between the time I decided to stop being a baby and give fish a try and the time when I decided to stop eating all meat products, including fish.  I had a really good fish taco recipe that I made quite a lot, and it made me sad to think about never making it again. But as delicious as it was, I decided that I like the spices and the accoutrements more than the actual fish, so I tried making some similarly flavored tofu tacos, and guess what? They were good as fuck! Here is the recipe. There are a couple of potential variations in the recipe, so enjoy playing around!

This recipe is for one serving, and takes about 30 minutes total!

The Slaw

1/2 c. chopped purple cabbage

1/4 c. chopped red onion

1/4 c. diced pickled jalepeno

1 tbsp. raw honey

1 tsp. lime juice

salt to taste

  1. Combine veggies.
  2. Combine honey, lime juice, and salt, and stir until evenly mixed. (If it’s hard to get your honey to mix it up, mix the dressing in a bowl that’s in another bowl filled with hot water.  The heat from the water will melt the honey a little, making it easier!) (Another tip: I like to pour in a little of the pickling juice from the can of jalepenos to the dressing too. It’s extra vinegar-y and salty, and I love it.)
  3. Toss the vegetables with the dressing, and refrigerate until ready to serve.

The Tofu

1/3 of a block of tofu

1/4 c. cornstarch

1 tsp. salt

1 tsp. garlic powder

1/2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. ground cayenne pepper

1/2 tsp. smoked paprika (optional)

1 tbsp. water

1 tbsp. high heat neutral oil (canola, safflower, etc.)

  1. Press tofu until it is mostly dry to the touch.
  2. Cut tofu into strips, about 1/2″ x 1/2″ x 2″
  3. Mix cornstarch, salt, garlic powder, chili powder, cumin, cayenne pepper, and paprika together so that the spices are evenly distributed.
  4. Add water to the mixture and mix until it forms a paste. Add more water if necessary.
  5. Toss tofu in the batter so that it’s thinly and evenly coated.
  6. Heat oil in a pan and when it’s shimmering, add tofu carefully. Fry on all sides until the tofu is golden and crispy. YUM!
  7. Put on a towel to soak up any extra oil, if you want.

Putting it all together

  1. Heat up a tortilla on an open burner, in the pan, or in the oven (I like whole wheat flour, you use whatever you like or have).
  2. Spread the slaw on top of the tortilla. I like to keep the extra juices from the dressing to spoon on as I eat.
  3. Add the pieces of tofu on top.
  4. Finish with pickled carrots from the pickled jalepenos, if yours comes with them, or add hot sauce, or add nothing, and enjoy!




2 thoughts on “tofu tacos

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