Dinner: Vegan Fish Taco

Dinner: Vegan fish tacos

We had a friend over tonight and I made vegan fish tacos. I also made the pico de gallo, but the bf made the avocado. Half-assed recipe with eye-balled measurements because I don’t write stuff down after the jump.

Pico de Gallo
1 roma tomato
2 regular tomatoes
2 ripe medium tomatillos
1/2 medium white onion
1/2 jalapeno
1 lime
1 handful of cilantro leaves

De-seed and dice the tomatoes. Dice half of the medium white onion. Dice the tomatillos, but don’t forget to scoop out the white bitter parts and seeds of the tomatillos in the middle. Finely chop half the jalapeno, being careful to scoop out the seeds and the white part. Finely chop enough cilantro to taste. I’m not a big fan of cilantro, so I just added enough for color. Mix all the chopped stuff together and add salt and the juice of the lime to taste. Stick it in the fridge for half an hour to let it mix and cool down.

“Fish” for the fish taco
1 box firm tofu
1/2 cup chickpea flour (or 1/2 cup all purpose flour)
1/2 cup all purpose flour
1 ts cayenne pepper
1 cup water
1 Tb salt
1 cup panko
& enough oil (I used peanut this time) to pan-fry

Slice the firm tofu into whatever type of fish pieces you want. I just sliced them sideways. Put them in a tupper ware (or back into the tofu box covered with foil or plastic wrap like me) and freeze it overnight. I usually take it out and leave it out to thaw all day if I plan on making it for dinner. Squeeze the thawed tofu to get rid of the rest of the liquid and put it in a colander or strainer to drain.

There are actually 3 things to batter the tofu in. The best way to do it is to have 3 flat containers a wide enough to fit 3 pieces of tofu. In the first batter, mix the chickpea flour, all purpose flour, and cayenne pepper. If you don’t have chickpea flour, just sub in 1/2 cup all purpose flour. The second battter should be just water and salt mixed together. The last batter is plain panko.

Coat the tofu in the first batter, dredge it in the water of the second batter, shaking it a bit to get excess water off, then shake it around in the third (panko) batter. Shake the loose panko off the tofu and put it in pan/skillet to fry until golden on one side, and then flip over and repeat.

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