Tuesday, March 16, 2010

VegWeb's Baha Tofu Tacos with Cilantro Coleslaw and Vegan Tarter Sauce

This recipe, by far, is my favorite recipe on Vegweb! It never disappoints, I promise... I'm going to post the recipe here so that I can break it down for you and make things easier :)

*I use 4 pie pans for this recipe, it makes things much easier*
- 1 package extra firm tofu
- 4 cups vegetable oil (or just use a deep fryer like I did)
- 10 corn tortillas
Pan #1 (Rub):
- 1/4 cup lime juice
- 1 teaspoon cumin
- 2 teaspoons vegetable oil
- 1/4 teaspoon salt
- 1 tbsp kelp or seaweed seasoning (optional)
Pan #2:
- 1/2 cup flour
Pan #3:
- 1 single serving container of plain vegan yogurt
Pan #4:
- 2 cups Panko bread crumbs
Cilantro Coleslaw:
- 1/3 cup lime juice
- 2 tablespoons sugar
- 1 tablespoon vegetable oil
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 chipotle chiles in adobo sauce
- 3 cups multi-colored coleslaw blend
- 1 1/2 cups fresh cilantro
Vegan Tarter Sauce (my recipe):
- 1.5 cups vegan mayo
- 4 tbsp sweet pickle relish
- 1 tbsp white vinegar
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder

Make coleslaw the night before to let the flavors blend and absorb. To make the coleslaw dressing, place 1/3 cup fresh lime juice, sugar, 1 tablespoon vegetable oil and 1 teaspoon cumin, and chipotles in a blender. Blend until smooth. Pour mixture over slaw mix, stir in cilantro, mix well. Refrigerate until you are ready to eat.
Make vegan tarter sauce the night before as well, to allow the flavors to blend. Mix all tarter sauce ingredients (vegan mayo, sweet pickle relish, vinegar, garlic powder, and onion powder) together. Refrigerate until ready to eat.
When your ready to make your meal, wrap tofu in paper towels, place a cast iron skillet or other heavy object on top of the tofu to press the water out (I use a tea kettle filled with water). Let it sit for 30 minutes, flipping the tofu over after 15 minutes and replacing with new paper towels.

While the tofu is pressing, get your pans ready. Mix all tofu rub ingredients in one pan. Then get the yogurt, flour, and panko pans ready too.

Unwrap tofu, cut into 10 equal sticks. Rub all sides lightly with the tofu rub mixture, next dip each piece of tofu in flour covering all sides, then yogurt, then panko crumbs. Pat crumbs into the 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 (or just use a deep fryer) and heat to 365 degrees Fahrenheit over medium heat. Deep fry breaded tofu pieces in oil 3-4 at a time until golden brown.
Spray each corn tortillas with cooking spray or just use some oil, heat 1 or 2 at a time in a large fry pan. (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 one piece of tofu on top of a warmed tortilla, top with coleslaw and tarter sauce.

**This recipe could also be simplified to make "fish" sticks with tarter sauce, just skip making the coleslaw and tortillas**

Makes: 5 servings
Preparation time: 45 minutes
Cooking time: 30 minutes


Stella said...

This looks wicked awesome, Amy! I love that you made a vegan tarter-i want some now. I suppose it's lunch time isn't it?

amymylove said...

Stella, this recipe is worth the work! You will not be disappointed... perfection <3