Baja Tofu Tacos
These are our vegan version of ‘fish’ tacos, which we enjoyed last night.
Yield: 8 tacos
- 1 16 ounce block tofu, sliced in long “finger/strips”
- 1/4 small red cabbage, thinly sliced or shredded (about 2 & 1/2 cups)
- 1 small red onion, finely sliced
- 1 jalapeño, de-seeded and 1/2 minced (more if you want it hot)
- 1/2 cup cilantro leaves, cleaned and chopped
- 1 clove garlic, finely chopped
- 2 medium limes
- 2 tablespoons olive oil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground chili
- salt and pepper
- 8 corn taco shells
- Make the cabbage slaw by slicing the red cabbage and placing it in a bowl.
- Slice the red onion and add to the cabbage.
- Prepare the jalapeño and add to the cabbage.
- Chop the cilantro and add to the cabbage.
- Lightly toss the slaw to mix.
- Make a light dressing from 1 lime, squeezed, add the oil, salt, pepper, cumin and chili.
- Season to taste and pour over the cabbage mixture.
- Allow the mixture to season.
- Warm the corn taco shells in the oven.
- Pat the block of tofu dry with a paper kitchen towel and slice into long finger sized slices.
- Lightly fry the tofu slices in a frying pan with a bit of oil, until the slices are golden brown on each side. Alternatively, you cold bread them and either bake or deep fry, but we did not feel this was needed.
- To build the tacos, place 1 or 2 of the tofu slices in the center of a corn taco shell.
- Add a generous portion of the slaw mixture and fold in half.
- Serve the tacos with a 1/4 slice of lime as garnish and as a condiment to squeeze into the taco.
We would suggest using soft corn tortillas rather than hard corn taco shells as the corn tortillas are soft and easier to fold and eat.