The vegan “fish” tacos to make on repeat. Quick-marinated slabs of golden-crusted tofu, avocado slathered tortillas, and a spicy sesame slaw come together in these favorite tacos.
Ingredients
2 tablespoons coco aminos or soy sauce
2 tablespoons ponzu sauce
2 tablespoons sriracha sauce
10 ounces extra firm tofu, sliced 1/4 inch thick
2 tablespoons cornstarch
1 tablespoon extra virgin olive oil
1 packet of tempeh bacon, cooked until browned
tortillas
2-3 cups coleslaw
1 ripe avocado
favorite green salsa, optional
Directions
Combine the coco aminos, ponzu sauce and sriracha in a shallow container. Arrange the tofu in the marinade and coat well. Allow to marinade for at least twenty minutes, or up to for days.
When you’re ready to cook the tofu, toss the tofu with the cornstarch, dust off any extra, and pan-fry, in a single layer, over medium-high heat in a skillet with the olive oil. Remove and set aside. If your tempeh isn’t already cooked, brown it in a bit of oil in the same pan.
To make the tacos, rub the outside of each tortilla with a bit of olive oil, this will help them crisp up and get nice and golden. Slather the inside of each tortilla with a bit of avocado and salsa, and arrange a couple slabs of tofu on top of the avocado, along with a couple strips of tempeh bacon. Fold the tortilla in half and cook in a hot skillet until golden on both sides.
Open each taco and put a couple big scoops of coleslaw in each taco, more than you would think you’d like. It’s delicious!
