Side Pannel
Nemo's No Fish Tofu Tacos
Nemo's No Fish Tofu Tacos
- Recipe Submitted by Angus on 11/14/2014
Category: Dinner Party, Healthy Recipes
Ingredients List
- 12.3 oz firm tofu, one package
- 1 cup panko breadcrumbs
- 1/2 cup green cabbage, shredded
- 1/2 cup purple cabbage, shredded
- 1/4 cup carrots, shredded
- 1 bunch cilantro; 3 tablespoons chopped and 3 tablespoons picked
- 1 tablespoon garlic, finely chopped
- 1 lime, cut into 6 wedges
- 3 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon cumin
- 8 corn tortillas
- 1/2 cup plain greek yogurt
Directions
1
Preheat oven to 375° F.
2
Cut tofu into 4 square slabs and press with a towel to remove excess water. Cut tofu with a fish-shaped cookie cutter and place into a baking dish.
3
In a medium bowl, combine the chopped cilantro, garlic, olive oil, 1/8 tsp salt and 1/8 tsp pepper. Mixed until combined and then marinate the fish-shaped tofu in the mixture for 10 minutes.
4
Next, bread each tofu fish in panko breadcrumbs. Make sure to press the tofu down into the panko to stick. Return the tofu to your baking dish and bake in a preheated 375° degree oven for 10-15 minutes.
5
In a medium bowl, mix your cabbages, hand-picked cilantro and carrots with the juice of 2 lime wedges, 1/8 tsp salt and 1/8 tsp pepper.
6
In a small bowl, mix yogurt, cumin and the juice of 2 lime wedges.
7
Now assemble your tacos. On a warm tortilla, lay down your shredded cabbage slaw, place one crispy tofu fish on top and then drizzle with the yogurt cumin sauce and a give a squeeze of lime. Enjoy!
Preheat oven to 375° F.
2
Cut tofu into 4 square slabs and press with a towel to remove excess water. Cut tofu with a fish-shaped cookie cutter and place into a baking dish.
3
In a medium bowl, combine the chopped cilantro, garlic, olive oil, 1/8 tsp salt and 1/8 tsp pepper. Mixed until combined and then marinate the fish-shaped tofu in the mixture for 10 minutes.
4
Next, bread each tofu fish in panko breadcrumbs. Make sure to press the tofu down into the panko to stick. Return the tofu to your baking dish and bake in a preheated 375° degree oven for 10-15 minutes.
5
In a medium bowl, mix your cabbages, hand-picked cilantro and carrots with the juice of 2 lime wedges, 1/8 tsp salt and 1/8 tsp pepper.
6
In a small bowl, mix yogurt, cumin and the juice of 2 lime wedges.
7
Now assemble your tacos. On a warm tortilla, lay down your shredded cabbage slaw, place one crispy tofu fish on top and then drizzle with the yogurt cumin sauce and a give a squeeze of lime. Enjoy!
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