Ingredients
Scale
Tacos:
- 1 block tofu (firm)
- 4 sprigs cilantro
- 1/2 cup radishes (sliced)
- 6 tortilla
- 1/2 cup picked red onion (optional)
- 1 cup purple cabbage
- 1 cup white cabbage
- 2 cup flour
- 1 tsp sea salt
- 3/4 cup beer
- 3 tbs Follow Your Heart vegan egg
- 1/2 cup almond milk
- 3 tsp baking powder
- Vegetable oil for frying
- limes (optional)
Spicy Mayo:
- 1/2 cup Follow Your Heart vegan mayo
- 2 tbsp adobo sauce
- 1 adobo pepper (chopped)
Instructions
- To make pickled red onion, simply throw sliced onions in a jar of vinegar and let sit for a few hours!
- In a large pot fill with oil in over medium/high heat. Squeeze the water out of the tofu with paper towels. Slice into strips and set aside. Prepare three bowls. combine the dry ingredients in one bowl (salt, baking powder and flour). In another bowl combine the vegan egg with almond milk, then add to a bowl with beer. Whisk smooth. Continue to stir to remove all the clumps. Now add the beer to the flour mixture gradually.
- Test the oil to ensure its hot enough. Throw in a small piece, it should sizzle. Once ready, dip the tofu strips in additional flour, and then the vegan egg/beer mixture, and fry for 2 to 3 minutes or until golden brown. Finish until all pieces are fried.
- For the spicy mayo, combine all the ingredients until smooth. To assemble, add the fried tofu, shredded cabbage, pickled red onion, spicy mayo and cilantro and top with a squeeze of lime, serve hot!
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Tacos
- Cuisine: Mexican
Nutrition
- Serving Size: 1