Friday, February 25, 2011

Beer Battered Tofishy Tacos

So I don't make these very often for a few reasons the first being that they are not very healthy, considering that they are fried. Second because they are time consuming and leave quite a mess in the kitchen. However Jesse just loves them and is always asking me to make them for him. I love them too but since I am the one who does all the cooking and cleaning, well........ So here we go

For the Sauce

1 cup vegenaise
1 tbs lemon juice
1 tbs vinegar
2 tbs fresh dill, chopped
2 tsp capers, in brine
2 tsp cumin
2 tsp paprika

In a small bowl mix together all the ingredients well.

For the Beer Batter

1 cup flour
1 tsp baking powder
1 tsp sea salt
1 tbs sugar
2 tsp garlic powder
2 tsp kelp granules
1 cup vegan beer of your choosing (Go with a micro brew, you don't want to use cheap beer)
1/4 cup almond milk

Combine all dry ingredients, add the beer and milk and mix well. You want the batter to be the consistency of pancake batter, so add more beer/flour as needed.

For the Tacos

1 lb pressed tofu, sliced into large triangles
1 packet miso soup mix (check labels a lot of them contain fish)
kelp granules
extra flour
oil for frying
corn tortillas
cabbage, shredded
Lots of paper towels

Heat about 3/4 of an inch of oil on medium high  in a cast-iron skillet. Prepare your miso soup mix according to directions. Add some kelp granules  and mix. Soak the tofu in the mix no longer than five minutes and drain. Fill a small bowl with flour and coat the tofu triangle. Then dip into batter  to coat and place in the heated oil. (You will get messy and it helps to use both hand, the batter is heavy and the tofu will break apart if you don't lift it with both hands. Try to let the extra batter drip off before you put it in the oil). Cook until golden brown on both sides. Place on a layers of paper towels to soak up extra grease. When all the tofu is cook and can use the same oil to fry your corn tortillas. spoon some sauce on the taco shell, then add the fried tofu, top with cabbage and extra sauce if desired.

No comments:

Post a Comment