tacos

Sesame Tofu Tacos with Asian Slaw

Sesame Tofu Tacos

We eat a lot of tacos in our house. Tacos are easy, inexpensive, and typically make everyone happy. If I am in a pinch for time, or have no clue what else to make for dinner, I will normally throw together some tacos with whatever ingredients we have on hand. Most recently I was in the mood for something light, crunchy, and asian inspired. So I decide to marinate some tofu, make a light crunchy slaw, a creamy ginger dressing , and fry up some leftover wonton wrappers I had on hand. Everyone in the house loved these tacos, and I have a feeling will be my go to taco this summer. I always have tofu and slaw mix in my fridge, and my pantry always has the ingredients for this quick marinade! I have most recently started buying a tube of minced ginger to keep in the fridge for quick flavor and less hassle. It seems we just keep getting busier in this house, so I am currently all about anything that can save me some time and effort. So if you are in the mood to switch up your taco game, try these sesame tofu tacos with asian slaw. Taco Tuesday ( or any other day of the week) just got a little more exciting!

NGREDIENTS:

  • 1 block extra firm tofu

  • 1/4 cup soy sauce, or coconut aminos

  • juice from 1 lime

  • 2 teaspoons sesame oil

  • 1 teaspoon minced garlic

  • 2 tablespoons brown sugar

  • 1 pack flour tortillas

  • a handful of cilantro

  • 10 vegan wonton wrappers

  • oil for frying

Asian Slaw:

  • 3 cups slaw mix, or shredded cabbage

  • juice from 1 lime

  • 1 -2 teaspoon sesame oil

  • 1-2 tablespoons toasted sesame seeds

Ginger Dressing:

  • 1/4 cup vegan mayo

  • 2 teaspoons minced ginger

  • 1 teaspoon minced garlic

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons agave or sugar

  • 2 teaspoons soy sauce

INSTRUCTIONS:

  1. Remove tofu from package and wrap in a clean kitchen towel, or a few paper towels. Place a few books on top and let the tofu sit for 10-15 minutes to press out the excess liquid.

  2. Cut tofu in 1/4 inch thin long strips. Whisk together the soy sauce, lime juice, sesame oil, garlic, and brown sugar in a shallow dish. Let tofu strips marinate in the mixture for about 15 minutes.

  3. While the tofu is marinating mix together the ingredients for the slaw and set aside.

  4. Mix the ingredients for the dressing and set aside.

  5. Stack the wonton wrappers on top of each other and cut them into 1/4 inch strips. Separate the strips.

  6. Heat a medium skillet or small sauce pan with an inch or two of oil over medium heat. Once the oil is hot, add the wonton strips in batches, careful not to over crowd the pan. Fry the strips for just a few minutes or until golden brown. Place cooked strips on a paper towel lined plate.

  7. Heat a large skillet over medium heat. Add the tofu, along with the marinade to the pan. Let the tofu cook on each side for a few minutes before flipping. Cook the tofu until all of the liquid has been absorbed and the tofu is browning and crisping around the edges.

  8. To build the tacos, add some tofu to a tortilla, top with slaw, a drizzle of dressing, some crispy wontons, and some fresh cilantro.

If you like this recipe, try these:

Vegan Alabama White Sauce Tempeh Tacos

Vegan Beer Battered Fish Tacos

Grilled Watermelon and Tofu Tacos

Sesame Tofu Tacos

sesame tofu tacos with asian slaw, crispy wontons and creamy vegan ginger dressing

Bitesize Vegan Taco Dip Cups

I love party food, and I love to host parties!!! 7 layer taco dip being one of my favorite party foods. I mean it’s a bowl full of all the the most delicious taco-y things all stacked up together! What is not to love there? Recently I found these adorable little street taco tortillas and my oldest daughter suggested we use them to make little taco dip cups. I am so proud of our genius offspring and their brilliant ideas!! We have raised them well!! So as she requested, we made these bitesize vegan taco dip cups! Not only are they super tasty, they are so super cute…I mean if a food can be cute, then I am standing by these being the cutest! Make them for a snack, make them for a party, make them because eating tiny food is normally more fun to eat! I made them for lunch and our family plowed through them! But I am still rooting for another party in the near future to show off these adorable little bites.

I love party food, and I love to host parties!!! 7 layer taco dip being one of my favorite party foods. I mean it’s a bowl full of all the the most delicious taco-y things all stacked up together! What is not to love there? Recently I found these adorable little street taco tortillas and my oldest daughter suggested we use them to make little taco dip cups. I am so proud of our genius offspring and their brilliant ideas!! We have raised them well!! So as she requested, we made these bitesize vegan taco dip cups! Not only are they super tasty, they are so super cute…I mean if a food can be cute, then I am standing by these being the cutest! Make them for a snack, make them for a party, make them because eating tiny food is normally more fun to eat! I made them for lunch and our family plowed through them! But I am still rooting for another party in the near future to show off these adorable little bites.

INGREDIENTS:

*You will need a muffin tin for this recipe.

  • 24 (1 package) corn street taco tortillas

  • 1 can refried beans

  • 1/3 cup vegan cream cheese

  • 1/4 cup vegan cheddar shreds (homemade or store bought)

  • 2 avocados

  • 1 lime

  • 1 teaspoon cumin powder, divided

  • 1 teaspoon chili powder, divided

  • salt and pepper to taste

  • Handful of chopped lettuce

  • 1/4 cup diced bell pepper

  • 1/4 cup diced tomatoes

  • 1/4 cup diced red onion

  • 1/4 cup chopped cilantro

  • optional: hot sauce

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INSTRUCTIONS:

Preheat over to 350 degrees

  1. Spray the inside of a cupcake tin lightly with some cooking oil. Take a tortilla and press it into the muffin tin so that it forms to the shape of the cup. You will have to overlap it some to make it fit. Corn tortillas tend to tear when you are trying to press them into the pan.No big deal, just overlap at the tear if that happens. Repeat with remaining tortillas. If you only have a 12 cup muffin tin, then you will have to do this in batches.

  2. Place the pan in the preheated oven and allow the tortillas to bake for 10-15 minutes. Just make sure they are crisp around the edges and down the sides before removing from the oven. Once they are done remove from oven and allow to cool for 5 to 10 minutes.

  3. Mix cream cheese and cheddar shreds together with 1/2 teaspoon of cumin and 1/2 teaspoon of chili powder. Set aside.

  4. For the guacamole, remove avocado from peels and add them to a medium size bowl. Mash the avocados with a fork until they are relatively smooth. Add 1/2 teaspoon of cumin, 1/2 teaspoon of chili powder, juice from the lime, and salt and pepper to taste. Stir well and set aside.

  5. Remove the tortillas from the muffin tin and place them on a platter.

  6. Begin layering each tortilla by first adding a few teaspoons of refried beans, then the cheese mixture, lettuce, tomato, onions, peppers, and guacamole. Top each on with a sprinkle of cilantro and a drop of hot sauce if you like a spicy kick!

If you like this recipe, try these!

Grilled Watermelon Tofu Tacos

Alabama White Sauce Tempeh Tacos

Vegan Beer Battered Fish Tacos

Vegan Beer Battered Fish Tacos

The magic of battering and frying up banana blossoms is mind boggling. It looks like, feels like, and tastes like fried fish! So aside from eating a giant plate of vegan  beer battered fried fish fillets  (which I will gladly do with some fries and tarter sauce) fish tacos are my next favorite way to enjoy this magic! Now, I know most people serve fish tacos on a flour tortillas, but the fact is, if you know how to prepare corn tortillas, they reign supreme over flour all day! I was pretty anti corn tortillas until someone (my brother in law, Dan) showed me if you cook them in a hot pan with a little oil and seasoning, they are seriously the best thing. We also made the slaw with sauerkraut instead of fresh cabbage for this recipe. We make our own  quick dill kraut,  and it is the perfect amount of briny tang, mixed with creamy vegan mayo, and little sugar to round out these tacos. If you have never made a slaw from kraut, as my mom always says, don’t knock it til you try it! It’s also a convenient option if you do not have any fresh cabbage on hand. I normally have a jar of sauerkraut in the fridge making a quick slaw that much quicker. And lets not forget the '“fish” is beer battered, so as far as I am concerned, there is nothing not to love about these tasty vegan fish tacos!

The magic of battering and frying up banana blossoms is mind boggling. It looks like, feels like, and tastes like fried fish! So aside from eating a giant plate of vegan beer battered fried fish fillets (which I will gladly do with some fries and tarter sauce) fish tacos are my next favorite way to enjoy this magic! Now, I know most people serve fish tacos on a flour tortillas, but the fact is, if you know how to prepare corn tortillas, they reign supreme over flour all day! I was pretty anti corn tortillas until someone (my brother in law, Dan) showed me if you cook them in a hot pan with a little oil and seasoning, they are seriously the best thing. We also made the slaw with sauerkraut instead of fresh cabbage for this recipe. We make our own quick dill kraut, and it is the perfect amount of briny tang, mixed with creamy vegan mayo, and little sugar to round out these tacos. If you have never made a slaw from kraut, as my mom always says, don’t knock it til you try it! It’s also a convenient option if you do not have any fresh cabbage on hand. I normally have a jar of sauerkraut in the fridge making a quick slaw that much quicker. And lets not forget the '“fish” is beer battered, so as far as I am concerned, there is nothing not to love about these tasty vegan fish tacos!

INGREDIENTS:

  • 1 can of banana blossoms in brine

  • 3/4 cups all purpose white flour

  • 1/2 teaspoon salt

  • 1 teaspoon old bay

  • 1 teaspoons dulse flakes

  • 1 1/2 teaspoons baking powder

  • 1/2 can of cold beer, any beer is fine as long as it’s not a dark, thick beer

  • Oil for frying (I used peanut)

  • 8-10 corn tortillas

  • 1 lime

  • 1 avocado

  • 1/2 teaspoons garlic powder

  • 2-3 tablespoons plain vegan yogurt or sour cream

The Slaw:

  • 1 cup quick dill sauerkraut (or any sauerkraut you have)

  • 1/4 red onion thinly sliced

  • 1/4 cup shredded carrots

  • 2 tablespoons vegan mayo

  • 1-2 tablespoons sugar, or agave

  • A few shakes of dried parsley or cilantro

  • black pepper to taste

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INSTRUCTIONS:

  1. Mash the avocado and mix it with juice from half of the lime, sour cream or yogurt, garlic powder, salt and pepper to taste until it is nice and creamy. You can also drop all of the ingredients into a bullet blender or food processor. Set aside.

  2. Mix the sauerkraut (not the juice, just the cabbage) and remaining slaw ingredients together in a medium sized bowl. Set aside.

  3. Drain can of banana blossoms and carefully remove the blossoms, laying them out on a paper towel to remove some liquid. They can easily fall apart so be careful. I found that only a few blossoms in the can that were fully in tact. I simply took all of the loose leaves and stacked them back together to resemble full blossoms. I have only been able to find one brand of blossoms on Amazon. I am uncertain if this is an issue with all canned banana blossoms, but stacking the leaves back together worked just fine for me.

  4. Transfer the blossoms to a shallow baking dish and sprinkle with the 2 teaspoons of dulce flakes and a dash of salt.

  5. For the batter, whisk together the flour, baking powder, teaspoon salt, old bay, and 1/2 can of cold beer (oh well, guess you have to drink the rest) in a medium sized bowl. The batter will be thick.

  6. Heat a deep skillet with a few inches of oil over medium/ high heat.

  7. While the oil is heating, begin carefully dipping the blossoms into the batter. For any blossoms that you had to reassemble, place them into the batter, and using a spoon, cover the top in batter. This will help keep the blossom in tact vs attempting to dip them. Carefully transfer the blossoms to the hot oil. TIP: if you are not sure if the oil is hot enough, place a chopstick into the oil, if tiny bubbles form around the chopstick, the oil is ready!

  8. Fry each blossom for a minute or two on each side, or until they are golden brown. If they seem to be browning too quickly, reduce your heat a bit. Transfer the finished blossoms to a wire cooling rack that has been placed on top of a paper towel lined cookie sheet.

  9. Heat a large skillet and spray with some cooking oil. Heat tortillas on each side, sprinkling them with a little all purpose seasoning, or any seasoning you like, and a squirt of lime juice. You just need to let them heat for a minute or two on each side, just until they get a little brown and crisp. This will help the tortillas taste amazing and not rip.

  10. Cut fish fillets into bite size pieces. Place a few “fish” pieces in each tortilla, along with some slaw, and a drizzle of avocado cream to serve.

serves 4-6

If you liked this recipe, try these:

Beer Battered Vegan Fried Fish Fillets

Alabama White Sauce Tempeh Tacos

Grilled Watermelon and Tofu Tacos

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