Although I won't claim this recipe tastes like fish tacos, all the important elements are there. Crispy veggies, savory protein, spicy salsa and cool, creamy dressing have made this dish a regular summer staple for us.
The first thing you want to do is cut the tofu into "sticks" or "fingers".
Using two different types of seaweed along with vinegar, white wine and soy sauce, you will end up with a marinade that looks like the bottom of the ocean. No, I mean that in a GOOD way. Trust me on this.
The fresh mango salsa and chipotle sour cream can be prepared while the tofu is marinating.
Once the tofu is ready, it's time to start coating it in a crunchy cornmeal batter. To avoid battering your fingers as well, use one hand for dipping the tofu in the wet mix and the other hand for coating it in the dry mix.
Then, the tofu is fried until golden brown. Avoid the temptation to fit as much of it into the oil as possible. If you crowd the pot, the temperature will decrease and your coating will come out pale and greasy instead of beautiful and crisp.
Once everything is put together, stack it all on a warm tortilla, roll up and enjoy!
Tofu Tacos With Mango Salsa
Important: You should start marinating the tofu earlier in the day or the night before to give it a good flavor.
1 large, ripe mango, peeled, pitted and diced
1/4 cup diced red onion
1/2 red bell pepper, diced
1 jalapeño chile, minced (see tip)
1/2 cucumber, peeled and diced
1/4 cup chopped fresh cilantro
3 tablespoons freshly squeezed lime juice
1/4 teaspoon salt
freshly ground pepper to taste
warm flour tortillas
2 cups coleslaw mix (shredded cabbage and carrots)
- Cut the tofu into 1/4" slices crosswise, then cut the slices in half, lengthwise, to make "sticks" or "fingers".
- Place kombu in a small saucepan and cover with 1/2 cup water. Bring to a boil and simmer low for 5 minutes. Remove from heat and allow to cool.
- While the kombu is cooling, combine the rest of the marinade ingredients in a shallow dish.
- Remove the kombu from the saucepan and mix the kombu broth in with the marinade. Place the tofu in the dish and coat thoroughly. Cover and keep in the fridge for 4 hours or overnight, turning once.
- Prepare the mango salsa and chipotle cream sauce. Mix all ingredients for each in separate bowls. Cover and keep in the fridge until ready to use, letting the flavors develop.
- Whisk the vegan yogurt, soy milk, 1/2 teaspoon salt and pepper in a medium bowl. Combine the flour, cornmeal, 1/2 teaspoon salt and pepper on a plate. Dip each piece of tofu in the soy milk mixture, then dredge in the flour mixture.
- Preheat oven to 200 degrees. Heat 1/2" of oil in a pot over medium heat. Test the heat by dropping a tiny bit of breading in the oil. If it quickly floats to the top and sizzles, the oil is ready.
- Fry each piece of tofu until golden brown and crispy. Drain on a wire rack over a pan and keep warm in the oven while frying the remaining tofu.
- Assemble the tacos. Place a couple strips of tofu in a tortilla and sprinkle with some coleslaw mix. Spoon mango salsa on top, drizzle with chipotle cream sauce, wrap and eat.