{"id":5535,"date":"2022-05-05T10:55:45","date_gmt":"2022-05-05T10:55:45","guid":{"rendered":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/vegan-fish-tacos\/"},"modified":"2022-05-05T10:55:45","modified_gmt":"2022-05-05T10:55:45","slug":"vegan-fish-tacos","status":"publish","type":"post","link":"http:\/\/www.aussiepizzas.com\/PIZZADELIVERY\/vegan-fish-tacos\/","title":{"rendered":"Vegan Fish Tacos"},"content":{"rendered":"

By request! Vegan fish tacos. Or maybe it needs to be vegan \u201cfish\u201d tacos. Either way, here\u2019s why I\u2019m sharing the details today. A few weeks back I published the coleslaw recipe<\/a> I\u2019ve been making on repeat all year. In the post I mention one of my favorite ways to enjoy it – piled into these tacos. Specifics were requested, and here we are! The recipe is a bit of a weirdo, and came together one day when I was pulling things from the fridge – slaw, tofu, tortillas. This was a meal without much of a plan, and it has since become one of my favorite ten-minute lunches. Quick-marinated slabs of tofu are coated in a dusting of cornstarch and cooked until you get a golden crust. Tacos are assembled with a good slather of avocado, the tofu, tempeh bacon (if you want to double down), and finished after browning in a pan with a couple generous scoops of this spicy sesame coleslaw<\/a>.
\"Vegan
Each component can be prepped ahead of time, and will last for days in your refrigerator. When it\u2019s taco time – cook up the tofu and\/tempeh, assemble your taco, and finish with the slaw<\/a>. I\u2019ll also add another photo down below. I sometimes make a bowl-situation with the components of the vegan \u201cfish\u201d tacos swapping out tortillas for soba noodles. \"Tofu<\/p>\n

Tofu: Puffy vs. Not<\/h2>\n

Tofu steps in for the fish component in these tacos. I use a strong, simple marinade plus a quick pan-fry. I should mention, on occasion, I\u2019ll sometimes make a more puffy, beer-battered version of these – where you coat the tofu with a much thicker batter and then fry it in more oil than you see in todays recipe. But, the process is messier, a lot more decadent, and for an average weekday lunch or dinner, I prefer this version. I suspect you might too? It\u2019s lighter and you get a lot of interesting flavors from the spicy sesame coleslaw dressing as well as the tofu marinade.<\/p>\n

Can I Bake the Tofu?<\/h2>\n

Yes! If your oven is already going, and you don\u2019t want to cook the tofu in a pan, bake it. Rub the pan with a bit of olive oil, skip the cornstarch step, and bake at 350F until the tofu is golden and bouncy in texture. Flip once along the way. You won\u2019t get as much crispiness, but it\u2019s still all good. \"Vegan<\/p>\n

Vegan \u201cFish\u201d Tacos: Make Ahead Components<\/h2>\n

The three main components for these tacos are the tofu, the coleslaw, and the tortillas. Tempeh bacon is optional, but I actually really love it in this recipe. It lends a nice smoky depth to the whole taco. Wayne often buys it, and the brand is Lightlife. If you don\u2019t have it, or can\u2019t get it, just leave it out – still so good! I make these often without the tempeh, but love them extra extra much when I have it.<\/p>\n