|No Fish Tacos|
This no fish taco with coleslaw recipe is totally inspired by Southern California. You will have leftover coleslaw that will be great on sandwiches and on its own as a side. It's a killer vegan slaw. I make it all the time and put it on everything.
No Fish Tacos
makes 6 tacos
For the Slaw: Vegan, Gluten Free
2 c. red cabbage, shredded
1 carrot, julienned
1/4 c. vegan mayo (I use Earth Balance Mindful Mayo. It's the only vegan mayo I like. It rules.)
3 tbsp. olive oil
1 tbsp orange juice
1 tbsp cidar vinegar
1/4 tsp of the following: garlic powder, celery seed*, cayenne pepper (optional), pepper, onion powder, red pepper flakes (optional)
1/2 tsp of salt or 1 tbsp miso paste
1 tsp sugar
-mix it all together and let it sit covered for an hour or so, to develop the flavors.
* I use celery seed instead of celery all the time, because it tastes exactly like celery but it fits in a very small space while celery is kinda bulky. It's an RV small space thing. Feel free to use a chopped celery stalk instead of the seeds.
For the Tacos: Vegan
6 taco shells
4-6 oz of firm tofu, cut into 1/4" strips (firmest if previously frozen, then thawed)
1-2 tbsp olive oil
1/2 c. cooked rice
3 tbsp soy sauce or liquid aminos
1/4 c. cornstarch or flour
1/2 c. panko breadcrumbs
1 c. fresh baby spinach
1 c. vegan coleslaw
- Marinate tofu strips in soy sauce or liquid aminos. In a small bowl, combine cornstarch and breadcrumbs. Heat pan med/high, add oil. Dredge marinated tofu in breadcrumb mixture. Sauté breaded tofu a few minutes on each side, until golden brown. Remove from pan and set aside. Add spinach to the pan for a few seconds, just until it juuuuust starts to wilt. Remove from heat. Divide up rice among the 6 tacos, same with the spinach, then tofu, then the slaw on top. Squeeze lime juice over the slaw. Serve immediately.