Topped with pico de gallo, shredded red cabbage, and a homemade crema sauce, these fried tofu tacos are loaded with fresh flavor and texture. The beer-battered and fried tofu cutlets could fool any seafood lover or fish stick fan. We recommend freezing the pressed tofu before marinating to mimic that flaky fish-like consistency.

Quick Info

⏱️ 90 min • 🍽️ 8 servings • ⭐ 82%

Nutrition

519 cal • 10g protein • 48g carbs • 31g fat

Tags

[Vegetarian] • [Appetizers] • [Dinner] • [Lunch] • [Fusion] • [Meal]

Ingredients

• 1 14-ounce package of extra-firm tofu, drained and pressed
• ⅓ cup mayonnaise
• ⅓ cup Mexican crema
• 1 tablespoons lime juice
• ½ teaspoon ancho chile powder
• ½ teaspoon kosher salt
• ⅓ cup rice wine vinegar
• 6¼ cups canola oil, divided
• Zest of 1 lemon
• Juice of 1 lemon
• ¼ cup caper brine
• 1 1-ounce nori sheet, roughly chopped
• 2 teaspoons sugar
• ½ teaspoon kosher salt, plus more to taste
• 1½ cups all-purpose flour, divided
• 1¼ cups dark Mexican lager beer
• 8–10 6-inch flour tortillas
• Pico de gallo
• Finely shredded red cabbage
• Lime wedges

Instructions Preview

1. Set the pressed tofu on a baking sheet and…
2. Meanwhile, make the crema sauce: In a medi…
3. In a wide, shallow dish, whisk together th…

…and 5 more steps

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Recipe by: Betsy Carter, Karlee Rotoly • From: Tasty