ToFish Vegan Tacos Recipe

One of my favourite vegan taco recipes

I first came across the concept of ‘to-fish’ thanks to the awesome Club Mexicana who’ve been serving up incredible vegan mexican food in London for a number of years now. My version uses seaweed seasoning and polenta to create crispy pieces of tofu deliciousness that taste exactly like fish fingers! These are the sides I like to serve it with but by all means use your favourites. Vegan tacos? Yes please!

 


To-Fish Vegan Tacos Veggie LAD


Ingredients

To-Fish 

1 block firm tofu

100g polenta

2-4 teaspoons seaweed seasoning (I used Flavit)

salt

1 tablespoon corn starch

3 tablespoons warm water

 

Sweetcorn sour cream

2 handfulls sweetcorn (frozen)

2 tbsps vegan yoghurt (unsweetened)

juice 1 lime

1 tsp smoked paprika

 

Mashed Avocado with Lime

2 ripe avocados

1 lime

 

Cabbage Slaw

½ red cabbage

juice 1 lime

Drizzle of oil

Salt

 

8 corn tortillas

1 chili

Small bunch coriander



Method

  1. For the sweetcorn sour cream, pour boiling water over the sweetcorn in a saucepan and put the lid on until thawed. Put it in a food processor, add two generous tablespoons of vegan yoghurt and the juice of half a lime. Season with salt and paprika then blitz to your ideal consistency (I like it quite smooth so leave it for at least a minute).
  2. First make the toppings. Mash the avocados with lime juice, season with salt and place in the fridge. Don’t worry, the lime juice will keep it from going brown.
  3. Make the slaw by slicing the red cabbage and mixing it with a drizzle of oil, a squeeze of lime and a sprinkle of salt.
  4. Now for the To-fish. Take the Tofu and wrap it in kitchen roll. Squeeze it gently to get as much moisture out as possible but don’t let it break apart or lose its shape. Slice it into rectangular slices about a centimetre thick.
  5. In a bowl, combine the polenta (uncooked) with the seaweed seasoning (this is what’s going to give it that fishy flavour) and a pinch of salt.
  6. In another bowl combine the corn starch and warm water. Mix it well, this is your egg substitute.
  7. Take your strips of Tofu, dip them in the corn starch and then toss them in the polenta and seaweed mixture until they are completely covered.
  8. Heat a griddle pan or a frying pan if you don’t have one. Warm your tacos (I used a combination of standard corn and blue corn which are great) and set aside.
  9. Heat a drizzle of oil in the griddle pan, on a medium heat, and fry the tofu strips on each side for about a minute. You should get a crispy crust and lovely char marks along your To-Fish pieces.
  10. Assemble your tacos with a dollop of sweetcorn sour cream, to-fish, smashed avocado, cabbage slaw, chopped chilli and coriander and then drizzle over your favourite chilli sauce. BOOM!

For more epic Veggie LAD recipes click here.

Sweet Potato Ground Nut Stew with Lime Salted Peanuts Recipe (Vegan)

Ground Nut Stew Veggie LAD

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Spiced Carrot Falafel Recipe (Vegan)

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How has it taken me a year to post a falafel recipe? This vegetarian staple has taken over recently, with veggies and meat-eaters alike digging in to the middle-eastern speciality at a frightening rate. Who can blame them? A falafel wrap with crunchy salad, spicy sauce and a whole number of possible twists is a beautiful thing. It’s my go to takeaway, but these home made falafels are incredibly simple and super delicious. Also, as they’re baked in the oven, they’re a lot healthier than their deep-fried cousins.

 

Continue reading “Spiced Carrot Falafel Recipe (Vegan)”