You’d swear this “fish” came from the sea…Serve these tacos with our homemade tartar sauce, guacamole and/or salsa.
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- 14 oz tofu (firm water-packed) (drained and cut into wedges)
- 1/2 nori sheet
- 1 Tbsp old bay seasoning
- 1/2 C bread crumbs (plain)
- 1/2 tsp garlic salt
- 1/2 tsp lemon pepper
- 1/4 tsp cayenne pepper
- 1/2 C soy milk
- 1/3 C vegetable oil
- 12 corn tortillas
- 1 C cabbage (green) (shredded)
- 1 avocado (sliced)
- 2 Roma tomatoes (sliced)
- 2 tsp lime juice
Using tongs, hold the nori sheet over a burner and brown the sheet on both sides; crumble the sheet in a small bowl.
In a pie plate, mix the Old Bay seasoning, bread crumbs, garlic salt, lemon pepper, cayenne pepper, and nori sheet crumbles.
Dredge the tofu in the soy milk and crumb mixture; cook the tofu wedges in the oil in a large pan over medium high heat until golden brown on all sides; drain on paper towels.
Serve the tofu wedges in the corn tortillas with the cabbage, avocado, and tomatoes; sprinkle with the lime juice.
If desired, add shredded cheese and / or salsa.
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC