I was browsing Morgan's website(http://littlehouseofveggies.blogspot.com/) and came across her recipe for "fish" tacos. They looked fabulous so I added them to my menu for the week . Last night I decided to make them but upon looking at the recipe more closely, realized I was out of several of the ingredients. So, I modified and modified until the recipe really didn't even resemble Morgan's version. I will have to try her true version sometime but for now, these turned out delish! The tofu was fabulous - I was so impressed with the flavor and texture of the baked, crusted tofu. I was thrilled as I have found that we like tofu the best when it has been pan-fried and that is far from healthy! I didn't have any creole seasoning either so I found a recipe for making it myself and it turned out great as well. Sorry for the picture - it turned out terribly but we were sitting down to eat and had 2 grumpy and hungry kiddos! Keith enjoyed this too - amazing!
For the "fish":
1 package of extra firm tofu
1/2 cup of white whole wheat flour, whole wheat pastry flour, or regular wheat flour
2 Tbsp. creole seasoning (if using homemade, see recipe below)
1/2 cup of almond milk
1 cup Panko breadcrumbs
Combine all ingredients except tofu and milk. Slice tofu into strips - about 1/2 inch thick. Pour milk into separate bowl. Dredge tofu strips into milk and then crumb mixture, pressing to coat strips. Bake on cookie sheet coated with cooking spray for 20 min at 425.
For the slaw:
4 cups shredded cabbage
2/3 cup vegan sour cream
1 t each cumin, chili powder, minced onion
3/4 t garlic salt
2 t cider vinegar
1 t sugar
Combine all ingredients except cabbage. Add cabbage and toss to coat.
Layer a tortilla with "fish" strips, slaw and desired additional toppings.
Creole seasoning (source: http://www.ochef.com/r90.htm)
2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon freshly ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all the ingredients thoroughly in a bowl. Store in an airtight container away from light. Use within three months.