Can you tell this recipe came from a Disney site? I have made tofu tacos before, but husband said these were the best out of all of them! I do not have a fish cookie cutter, so I left the tofu in rectangles. I also didn’t have a lot of cilantro on hand, so the amount I used was very tiny. I had a Baja fish taco sauce in the fridge, so I used that for the sauce instead of making my own. I also added some avocado as a topping.
Nemo’s No Fish Tofu Tacos
Makes 4 tacos
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
Preheat oven to 375° F.
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.
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.
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.
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.
In a small bowl, mix yogurt, cumin and the juice of 2 lime wedges.
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 a sauce of your choice and give a squeeze of lime. Enjoy!