You can find kelp powder in the bulk spices section of stores like Whole Foods or your local cool “hippy” marts. It is 100% essential. If you cannot for the life of you find it you can use 2 – 3 Tablespoons of blended up nori flakes (the stuff you wrap sushi in.)
This recipe looks complicated but it’s actually not at all! It’s a simple breaded and baked tofu recipe. I just separated everything out to keep anyone from feeling lost. hey are crazy good and worth the sticky fingers you get when breading things. You know the ones…
makes 8-12 tacos (depending on how full you stuff em!)
- 1 package firm tofu (for best texture freeze it, then thaw it out and press all of the liquid out by wrapping the tofu in a tea towel and placing a plate on top. Throw some cans of food or whatever weighted items you have on there to press it down. Let it press for 15 minutes to an hour [if you forget about it…])
- juice of 1 lime
- 1 cup beer (whatever you have leftover works…)
- 2 teaspoons kelp powder
- 1/2 teaspoon salt
- cup flour (whole wheat or all purpose)
- 2 teaspoons onion powder
- 2 teaspoons arlic powder
- 1 teaspoon chipotle powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 teaspoons cumin
- 1.5 cups soy or almond milk
- 2 cups panko bread crumbs
- cup vegan mayo (your favorite brand or use you can make your own! I like this one that I include on the biscuit recipe)
- juice 1/2 lime
- 1/4 – 1/2 teaspoon salt (depending on the mayo you use!)
- 1/2 – 1 teaspoon sugar (again, depending on your mayo and taste preferences!)
- 2 -3 large chipotles (canned in adobo sauce)
- mall corn tortillas
- hinly sliced cabbage
- your favorite hot sauce
- any other toppings you desire! (avocado would ROCK!!!)
Tear the tofu into bite sized pieces (small 3/4″ – 1.5″) and put into a zip top bag. Add in the lime juice, beer, kelp powder and salt. Squish it all around to really mix everything together. Marinate it in the refrigerator for 1-4 hours.
When the tofu is done marinating preheat your oven to 400 degrees. Line a baking sheet with parchment paper and set it aside.
Take your tofu out and drain off all of the excess marinade (just dump it in a strainer if you wish!)
Now to make the dipping station! First, mix all of the ingredients for the flour mix together and put that on one plate. Pour the soy or almond milk into a bowl and set that next to the plate. For the last dipping station pour the panko bread crumbs onto a place and put that on the other side of the soy milk. So it goes : tofu, flour, milk, panko, baking sheet!
Ready? You got this!
1.) Take the tofu (a few pieces at a time) and roll them around in the flour mixture making sure to completely coat them.
2.) Dip the flour dredged tofu into the milk very quickly to wet the mixture.
3.) Roll them around in the panko until completely coated.
4.) Place onto the parchment lined baking sheet making sure to leave a bit of room between each piece.
5.) Repeat until you’ve coated all of your little tofu bites.
Place into your preheated oven and bake for 25 – 30 minutes, or until lightly browned.
ake the chipotle sauce: just blend everything together! Add extra sugar, salt or chipotles (if you dare!) to taste! *To taste means that you actually TASTE IT and think “hmm this is good but I want it saltier!” or “hmm more sugar!” or “Ohhh this tastes awesome just the way it is!” – always taste!
Now – just throw some shredded cabbage down on some warmed corn tortillas, top with your fishy tofu bites, some sauce, maybe some cilantro, (some avocado!) and a hefty squirt of lime juice.
I suggest eating these on the porch with a good beer and maybe some watermelon as dessert but that’s just me craving summer.
Nutritional information per serving : Serving size: 1/8 recipe (1 HUGE taco or 2 small!) – not including the chipotle sauce
? WWPointsPlus 204 calories, 4.4g total fat, 0mg cholesterol, 31.6g carbohydrates, 1.6g fiber, 1.5g sugar, 10g protein
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