Baja-style Tofu Tacos

Man, I had a craving for “fish” tacos (although I have never had them), and I found this recipe for a veggie version. I was so hopeful, but these turned out to be really bland! The tofu had NO taste whatsoever, which is disappointing because I feel like I put a lot of work into it! 🙂 I added a sauce for the tacos (which I will post tomorrow). Dang. Will keep looking for that perfect veggie “fish” taco recipe.

Baja-style Tofu Tacos

1 lb. extra-firm tofu
1.5 cups beer
1 cup flour
1/2 cup cornmeal
1 tsp cumin
1 tsp oregano
1/2 tsp onion powder
salt and pepper to taste
taco toppings


Take a pound of extra firm tofu and press it for about half an hour, pat it dry and cut roughly into “fish stick” sized pieces. Marinate it in 1 1/2 cups of beer for about another half an hour. In the meantime, mix together 1 cup of flour, 1/2 cup of cornmeal, 1 tsp. of cumin and oregano, 1/2 tsp. of onion powder, garlic powder, cayenne or some other type of chili powder, or cheat and use your favorite cajun style spice mix, and salt & pepper to taste. Once your tofu has sat in the beer for awhile go ahead and pour that beer into the dry mixture. Mix well until it has a thick pancake like consistency. You might need to add a little more beer to get the right consistency (if you still have any left at this point). Coat your tofu pieces in the batter and in a cast iron skillet or deep frying pan add enough of your favorite oil ( I use canola) to completely submerge the tofu pieces and fry them until golden brown. Assemble your tacos on corn tortillas, add some limes, your favorite toppings and you’re set!



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