Crispy Tofu “Fish” Tacos
Prep Time:
25 Minutes
Serves:
4 Servings (8 Tacos)
Cook Time:
20 Minutes
Author
Krystal Roberts
About the Recipe
These crispy tofu “fish” tacos are crunchy outside, tender inside, and full of fresh flavor. A beer-style batter made without beer creates an irresistibly crisp coating, while nori adds a subtle ocean note. Chipotle aioli, cabbage, and lime finish this fun plant-based take on fish tacos.
Ingredients
For the Tofu “Fish”
- 1 (14–16 oz / 400–450 g) block extra-firm tofu, drained
- 2 sheets nori, torn into small pieces
- Neutral oil, for frying
Beer-Style Batter (No Beer)
- 1 cup all-purpose flour (or gluten-free all-purpose flour)
- 2 tbsp cornstarch
- 1 tsp baking powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp salt
- Freshly cracked black pepper, to taste
- 1 cup sparkling water (or plain cold water)
Blackened Seasoning
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp ground cumin
- ½ tsp cayenne pepper (or more to taste)
- ½ tsp freshly cracked black pepper
- 1 tsp sea salt
For the Tacos
- 8 corn tortillas
- Shredded red cabbage
- Fresh cilantro
- Lime wedges
To Serve
- Chipotle Aioli (see my recipe)
- Pickled onions
- Sliced jalapeños
- Hot sauce
Optional Add-Ins
- Avocado slices
- Pico de gallo
- Mango salsa
- Thinly sliced radishes
- Fresh cilantro
- Pickled jalapeños
Linked Recipes
Preparation
Step 1
Pat the tofu dry and cut it into 1-inch by 3-inch strips. Lay a small piece of nori against each piece of tofu.
Step 2
Whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, salt, and black pepper. Slowly whisk in the sparkling water until a smooth, coating batter forms.
Step 3
Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cumin, cayenne, black pepper, and sea salt in a shallow bowl.
Step 4
Heat about 1 inch of neutral oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Dip each tofu piece in the batter, let the excess drip off, and fry for 3–5 minutes, turning occasionally, until deeply golden and crisp. Drain on paper towels and sprinkle lightly with blackened seasoning while hot.
Step 5
Warm the tortillas in a dry skillet or directly over a gas flame until soft and lightly charred.
Step 6
Fill each tortilla with crispy tofu. Top with red cabbage, pickled onions, cilantro, and Chipotle Aioli. Serve with lime wedges and hot sauce.
