1 May 2021

Tofu 'Fish' Soft Tacos

Crispy, battered Tofu 'Fish' fillets wrapped up in a soft flour taco with crunchy pickled cabbage, creamy avocado, red onion & tomato salsa and spicy sriracha mayonnaise. Great for serving with family and friends - lay it all out, build them up and get stuck in with the messy fun that is eating them!

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SERVES:    2 PEOPLE    |    PREP TIME:    30 MINUTES       |    COOK TIME:    10-15 MINUTES

INGREDIENTS

FOR THE PICKLED RED CABBAGE 
1/2 head red cabbage
1 cup red wine vinegar
Pinch of salt

FOR THE RED ONION & TOMATO SALSA
1/2 red onion, finely chopped
8 baby plum tomatoes, deseeded & finely chopped
Zest 1/2 lime
1 tsp lime juice
Pinch salt

FOR THE 'TOFISH' (4 pieces) 1 block firm tofu 1 tbsp lemon juice 1/2 nori sheet (blended into flakes) 1 tbsp fresh dill, minced 1 tsp capers, minced 1 tsp caper juice 1 tsp soy sauce 1/2 tsp salt 1 nori sheet FOR THE BATTER 1/2 cup plain flour 1/2 cup cornflour 1 tsp baking powder 1/2 tsp baking soda 1/2 tsp sea salt 3/4 cup vegan-friendly lager (or sparkling water for alcohol free!) 2 tbsp fresh dill, finely chopped (optional) 1/2 litre rapeseed/vegetable oil

Handful of mixed salad leaves
1 avocado, sliced
Coriander
Chilli flakes
Wedges of lime

METHOD

1. For the Pickled Red Cabbage, slice the half head of red cabbage as thinly as possible. Place in a pickling or preserving jar and fill with the red wine vinegar and a cup of cold, filtered water then sprinkle in a good pinch of sea salt. Turn a couple of times until well shaken, then place in the fridge and leave to pickle for 24 hours.

2. Press the tofu overnight until firm, unless using firm tofu. Slice into 4 desired shapes/sizes, then make the marinade by mixing the nori flakes, lemon juice, dill, capers & juice, soy sauce and salt in a bowl. Place the tofu in a baking dish, then pour over the marinade. Ensure each piece of tofu is well coated in the marinade for a minimum of 1 hour, overnight if possible. Once marinated, cut a nori sheet to fit each piece of tofu 'fish' and place it on top, squeeze over some lemon juice if you need to help it stick.

3. Gradually heat the half litre of oil for frying in a small, deep saucepan - it's ready when bubbles form at the tip of a wooden spoon when dipped in. For the batter, add the flours, baking powder, baking soda and salt to a large shallow bowl, then mix with a whisk to combine. Pour in the lager, combine again then add the dill. Place a piece of Tofu 'Fish' in the batter, one at a time and carefully coat them on all sides. Place the coated tofu pieces in the oil, again one at a time, and allow to fry until crispy and golden, turning if needed. Remove then place on an old tea towel to absorb excess oil and repeat with the other pieces of tofu.

4. Make the Red Onion & Tomato Salsa by combining the chopped red onion and tomatoes, lime zest, juice and salt in a bowl together and mix through well.

5. Assemble the tacos by lightly warming the soft tacos in a pan on a low-medium heat for 30 seconds each.

6. In each taco, place a small handful of mixed leaves, then lay a piece of Tofu 'Fish' on top followed by the Pickled Cabbage, a slice of avocado, sriracha mayo drizzle, red onion & tomato salsa, fresh coriander leaves, a squeeze of zesty lime juice and a sprinkle of chilli flakes for an extra kick.

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