Baha Tofu Tacos with Cilantro Cole Slaw
Tofu rub:
1/4 cup fresh lime juice
1/4 teaspoon salt
2 teaspoons vegetable oil
1 teaspoon cumin Coleslaw and dressing:
1/3 cup fresh lime juice
2 tablespoons sugar
1/2 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon cumin
2 chipotle chiles in adobo sauce
3 cups multi-colored coleslaw blend
1 1/2 cups fresh cilantro Tofu and tacos:
1 (14 ounce) package firm tofu, pressed
1/2 cup flour
1/3 cup plain vegan yogurt
2 cups Panko bread crumbs
4 cups vegetable oil
8 corn tortillas
1. For tofu rub, combine lime juice, salt, vegetable oil, and cumin; set aside. To make the cole slaw dressing, place lime juice, sugar, salt, vegetable oil, cumin, and chipotles in food processor. Pulse until smooth.
2. Pour mixture over slaw mix, stir in cilantro, mix well. Refrigerate until you are ready to eat. (If you make the slaw the night before, or a few hours before, it will be even tastier). Unwrap tofu, and cut into 8 equal slices.
3. Rub all sides of tofu lightly with the rub mixture. Set up 3 bowls, 1 with the flour, 1 with the yogurt, and 1 with the panko crumbs. Dip each piece of tofu in flour covering all sides, then yogurt, then panko crumbs.
4. Pat crumbs into tofu to get them to stick well. Set on plate until all the pieces are breaded. Pour the vegetable oil into a 10 quart sauce pan and heat to 365 degrees Fahrenheit over medium heat. Deep fry breaded tofu pieces in oil 3-4 at a time until golden brown.
5. Spray each corn tortillas with cooking spray, heat 1 or 2 at a time in a large cast iron skillet. You can also spray them and then place them on a cookie sheet and bake them for 10 minutes at 350 degrees Fahrenheit. Serve by placing 1 piece tofu on top of a warmed tortilla, top with cole slaw.
SO HOW'D IT GO?
I have been through the transition into veganism for 2 weeks now. By far this is my favorite recipe, and was a huge hit with my family, and I am looking forward to eating it again tonight. The only thing that I changed, (because I forgot to by the peppers), was add pepperchini's instead of the peppers. We loved it, and I think that I will always make it that way. Thanks for sharing:o)
I used the slaw recipe and substituted soy chorizo in place of the tofu. I also added a couple slices of avocado. Amazing combination! I will be making the slaw weekly now.
These were really good! However, I doubled the slaw recipe because a bag that was 6 cups and it turned out very wet for me so I added a whole extra bag of slaw to the mix and it turned out delicious! However, it is VERY spicy (and I also used only 3 chipotle's in adobo). I also used garlic and herb tofu and instead of using the rub listed, I sprinkled Old Bay seasoning on it (I ran out of lime juice). Next time I might do as others have done and cut the tofu into smaller pieces to cover more of the corn tortilla. I will make this again, but I may tweak it a bit. The slaw is quite spicy though and needs some ranch of sour cream to cool it off.
oh and i also double the cabbage mix part now too with the same amount of sauce... makes more and tastes even better... try it!
:)>>>Oh yeah! this is a keeper! I baked the tofu, and made some adjustments to the toppings, but basicly followed the recipe, and they turned out great! My son loved them, and as I am preggers, these handled the "fish-taco" craving nicely. certainly something we will make again. ;)b
Hallo... did the baking work well? The coating stayed on and the texture was okay? I'd LOVE to try this recipe, and as much as I love fried foods, it can be messy to clean up and I find baking a lot less oil-splatter inducing... Thanks!
I baked half of mine (made a double batch)... i think 425 for about 30 minutes... i just sprayed the pan with pam and checked on them periodically and flipped them over when they browned on the bottom... my pic is of the fried ones but baking is even easier and less messy!
:)>>>Oh yeah! this is a keeper! I baked the tofu, and made some adjustments to the toppings, but basicly followed the recipe, and they turned out great! My son loved them, and as I am preggers, these handled the "fish-taco" craving nicely. certainly something we will make again. ;)b
Hallo... did the baking work well? The coating stayed on and the texture was okay? I'd LOVE to try this recipe, and as much as I love fried foods, it can be messy to clean up and I find baking a lot less oil-splatter inducing... Thanks!
for the cole slaw, I doubled the amount of chipotle chilies and I tossed all the ingredients (except the cole slaw) in the blender, including the cilantro, and then mixed it with the cole slaw and refrigerated it overnight.
OMG i love spicy and the cilantro coleslaw is super spicy as is... either you have small chipotle chili's in adobo or you love some spice girlfriend <3
These are so good! I followed the recipe pretty closely, the only changes I made being changes to the preparation of the tacos. Instead of rubbing the tofu with the rub, I marinated the tofu slices overnight, also, for the cole slaw, I doubled the amount of chipotle chilies and I tossed all the ingredients (except the cole slaw) in the blender, including the cilantro, and then mixed it with the cole slaw and refrigerated it overnight. I put a little vegenaise mixed with lemon juice in my tacos as well, and you have to squeeze a lime wedge over the top, so good! My dad, a non-vegan, said they tasted just like fish tacos, I've never had real fish tacos, but I thought these were so delicious, and I will definitely make them many more times, thanks for the great recipe!
These were pretty good! I used mayo instead of yoghurt, put
some mayo in with the coleslaw and served inside wholegrain tortillas :)
these are delicious! ;)b the cole slaw dressing was a little spicy for me so I added a little of the soy yogurt but except for that everything else is perfect. thank you thank you thank you for posting this recipe
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