Vegan Fish Tacos
Ingredients
The marinade and tofu
-
2
tablespoons
coco aminos or soy sauce
-
2
tablespoons
ponzu sauce
-
2
tablespoons
sriracha sauce
-
10
ounces
extra firm tofu, sliced ΒΌ inch thick
-
2
tablespoons
cornstarch
-
1
tablespoon
extra virgin olive oil
-
1
packet
tempeh bacon, cooked until browned
The tacos
-
2-3
cups
coleslaw
-
1
ripe
avocado
-
to taste
favorite green salsa (optional)
-
as needed
tortillas
Instructions
- Marinate the tofu by combining coco aminos, ponzu sauce, and sriracha in a shallow container and coating the tofu. Let it marinate for at least 20 minutes.
- Cook the tofu by tossing it with cornstarch and pan-frying in olive oil until golden. If using tempeh, brown it in the same pan.
- Assemble the tacos by rubbing the tortillas with olive oil, spreading avocado and salsa inside, adding tofu and tempeh, and cooking in a skillet until golden.
- Add coleslaw to the tacos and serve.
Nutrition Facts (estimated)
Servings
4
Calories
277
Total fat
15g
Total carbohydrates
28g
Total protein
9g
Sodium
787mg
Cholesterol
0mg
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