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!
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
- Combine veggies.
- 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.)
- Toss the vegetables with the dressing, and refrigerate until ready to serve.
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.)
- Press tofu until it is mostly dry to the touch.
- Cut tofu into strips, about 1/2″ x 1/2″ x 2″
- Mix cornstarch, salt, garlic powder, chili powder, cumin, cayenne pepper, and paprika together so that the spices are evenly distributed.
- Add water to the mixture and mix until it forms a paste. Add more water if necessary.
- Toss tofu in the batter so that it’s thinly and evenly coated.
- 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!
- Put on a towel to soak up any extra oil, if you want.
Putting it all together
- 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).
- Spread the slaw on top of the tortilla. I like to keep the extra juices from the dressing to spoon on as I eat.
- Add the pieces of tofu on top.
- Finish with pickled carrots from the pickled jalepenos, if yours comes with them, or add hot sauce, or add nothing, and enjoy!