Vegan Fish Tacos

These Vegan Fish Tacos are a delightful twist on traditional seafood, combining the flavors of Chinese spices with a plant-based twist. Tender tofu marinated in a savory sauce is nestled in soft tortillas, topped with a zesty slaw for a refreshing bite.

Ingredients

• Firm tofu - 250 grams
• Cornstarch - 2 tablespoons
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced
• Nori sheets - 1 sheet, crumbled
• Tortillas - 4 small (corn or flour)
• Cabbage - 100 grams, shredded
• Carrot - 1 medium, julienned
• Green onion - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Lime - 1, cut into wedges
• Sriracha - to taste

Steps

1. Press the tofu to remove excess moisture for about 15 minutes, then cut it into thin strips.
2. In a bowl, mix soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and crumbled nori to create a marinade.
3. Place the tofu strips in the marinade and let them sit for 10 minutes, flipping halfway.
4. Coat the marinated tofu strips in cornstarch evenly.
5. Heat a non-stick skillet over medium heat and add a little oil. Once hot, add the tofu strips and cook until golden brown and crispy, about 3-4 minutes per side.
6. In a separate bowl, combine shredded cabbage, julienned carrot, chopped green onion, and cilantro to prepare the slaw.
7. Warm the tortillas in a pan or microwave until pliable.
8. Assemble the tacos by placing crispy tofu strips on the tortillas, topping with the slaw, and adding sriracha to taste.
9. Serve with lime wedges on the side.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 40 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 700 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• High in plant-based protein from tofu.
• Rich in dietary fiber from cabbage and carrots.

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