Saturday, June 19, 2010

Delicious "faux" fish tacos with cilantro cole slaw

It was 90+ degrees yesterday. We wanted something not too heavy but still filling. I found this recipe for Baha Tofu Tacos w/ cole slaw on

It turned out AMAZING!!
I get alot of my recipes from this website and this is by far in the top 3. I made a few adjustments as I cooked so this isn't exactly what is on the website. We both agreed it will be made again, in the near future. Most likely for other people so we can share the joy.

Cilantro Cole Slaw Dressing:
1/3 c lime juice
2 Tbl sugar
1 Tbl vegetable oil
1 tsp cumin
2 chipotle chilies in adobo sauce


I found this way too spicy so i added a little bit of soy yogurt till I found it tolerable. (vegannaise or more lime juice would probably work too)

Chop 1 1/2 cups of cilantro

Add to Cole Slaw Mixture (I prefer broccoli slaw)

Toss in dressing


Baha Tofu:

Divide one package of extra firm tofu into approx 8 equal pieces.

Set up 4 separate bowls
Bowl #1:
1/4 c lime juice
1/4 tsp salt
2 tsp vegetable oil
1 tsp cumin

Bowl #2:
1/2 c flour

Bowl #3:
1/3 c plain tofu yogurt

2 c of tortilla crumbs

Rub all sides of tofu with the lime rub. Then dip the tofu in all the bowls (in order) and cover the tofu completely. Pat in the bread crumbs so they stick and don't fall off.

Fill a cast iron skillet with about an inch of vegetable oil. Heat to frying temp. They say 365 degrees.

Fry tofu. L handled this part. She did an excellent job of not burning them (or herself) and they were a nice golden brown at the end.

Let them cool on a paper towel.

Make tacos.

We used flour tortillas, lettuce, tomato, onion, guacamole and then topped it with the cilantro cole slaw.


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