Baha Tofu Tacos with Cilantro Cole Slaw
Post date
Sunday, December 27, 2009 - 20:20
Source of Recipe
The Boston Globe, May 6, 2009
Serves/Makes/Yields
8
Ingredients
1 pkg hard tofu
1/4 cup fresh lime juice
1 teaspoon cumin
2 teaspoons vegetable oil
1/4 teaspoon salt
1/2 cup flour
1/3 cup plain tofu yogurt
2 cups Panko bread crumbs
4 cups vegetable oil
1/3 cup fresh lime juice
2 tablespoons sugar
1 tablespoon vegetable oil
1 teaspoon cumin
2 chipotle chiles in adobo sauce
3 cups multi-colored coleslaw blend
1 1/2 cups fresh cilantro
1/2 teaspoon salt
8 corn tortillas
Preparation
- Wrap tofu in a clean towel, place cast iron skillet or other heavy object on top to press out water. Let sit 30 minutes.
- Tofu Rub: Combine 1/4 cup lime juice, 1/4 teaspoon salt, 2 teaspoons vegetable oil & cumin, set aside.
- To make the cole slaw dressing, place 1/3 cup fresh lime juice,sugar, 1 tablespoon vegetable oil and 1 teaspoon cumin, and chipotles in food processor. Pulse until smooth. Pour mixture over slaw mix, stir in cilantro, mix well. Refrigerate until you are ready to eat. (If you make the slaw the night before, or a few hours before, it will be even tastier).
- Unwrap tofu, cut into 8 equal slices.
- Rub all sides lightly with the tofu rub mixture.
- Set up 3 bowls. 1 with the flour, 1 with the tofu yogurt & one with the panko crumbs.
- Dip each piece of tofu in flour covering all sides, then yogurt, then panko crumbs.
- Pat crumbs into tofu to get them to stick well. Set on plate until all the pieces are breaded.
- Pour the vegetable oil into a 10 quart sauce pan and heat to 365 degrees Fahrenheit over medium heat.
- Deep fry breaded tofu pieces in oil 3-4 at a time until golden brown.
- Spray each corn tortillas with cooking spray, heat 1 or 2 at a time in a large cast iron skillet. (You can also spray them and then place them on a cookie sheet and bake them for 10 minutes at 350 degrees Fahrenheit.)
- Serve by placing one piece of tofu on top of a warmed tortilla, top with cole slaw.
Type of Meal