Crispy "Tofish" Tacos

Tasty for $10

Crispy "Tofish" Tacos

These crispy "tofish" tacos offer a tasty, affordable alternative to seafood. Made with simple, accessible ingredients, they feature a vegan cilantro lime crema that achieves a creamy texture from cashews and white beans.

This recipe is a part of our Tasty for $10 vegan recipe series. Check out the video on our YouTube channel and subscribe to our channel so you don't out on new videos coming very soon. Keep reading for the full written recipe below!

Crispy "Tofish" Tacos Recipe

Ready in 35 minutes | Makes 8 Tacos

INGREDIENTS

• 1- 14 oz block firm tofu, drained

• 2 Tbsp cornmeal

• 2 Tbsp cornstarch

• 2 tsp Old Bay seasoning

• 1 1/2 tsp onion powder

• 1 tsp garlic powder

• 2 Tbsp Oil or cooking oil spray

• 1/4 cup cashews

• 1/4 cup white beans, drained and rinsed

• 1/3 cup water or unsweetened plant milk of choice

• 1 handful fresh cilantro

• 1 lime, juiced

• ¼ tsp salt

• Chunky salsa

• Shredded cabbage

• 8 corn tortillas
  

PREPARATION

Cilantro Lime Crema 

Add white beans, cashews, lime juice, cilantro, ½ tsp of garlic powder and 1.4 tsp of salt to a blender and blend for 30-60 seconds until smooth. Pour into an airtight container and store in the refrigerator until ready to serve.

Crispy “Tofish” Filets

1. Preheat the oven or air fryer to 400 degrees f.

2. Slice tofu into 8 strips lengthwise. Sprinkle evenly with 1/2 tsp of old bay seasoning.

3. Add all remaining spices, cornstarch and cornmeal  to a bowl and mix until well combined.

4. Use a sifter to dust tofu strips with dry mix on both sides. Set aside for a few minutes to allow the coating to become hydrated by the moisture of the tofu.

5. Spray or brush the tofu strips with an even layer of oil on all sides and place on a baking sheet, evenly spaced apart.

6. Bake for about 20 minutes, flipping after 10 minutes of cooking until the tofu is crisp and lightly browned on all sides. 

7. Set aside until you’re ready to assemble your tacos.

Taco Assembly

To assemble the tacos, heat the corn tortillas in the microwave or in a pan on the stove for about 30 seconds until pliable. Add a layer of shredded cabbage to the base of the tortilla, and cover with a dollop of the cilantro lime crema followed by a crispy “tofish” filet. Top with another dollop of cilantro lime crema and chunky salsa and garnish with a bit more fresh cilantro and a squeeze of lime juice if you prefer. Fold to eat and enjoy!