Vegan “Fish” Tacos With Creamy Corn Salsa
Crispy, chewy tofu “fish” topped with a fresh corn salsa with creamy zucchini dressing are a must for your next Taco Tuesday.
Prep: 15 mins
Cook: 30 mins
Yield: 4 servings
Ingredients
Ingredients
Tofu Tacos
- 12 oz. extra firm tofu
- 1 cup unbleached whole wheat flour
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- 1¼ cup unsweetened almond milk
- 2 nori sheets
- 1 cup whole grain breadcrumbs
- 8-9 corn tortillas
- Green onion, chopped
- Fresh parsley, chopped
Corn Salsa
- 3 ears grilled corn
- ¼ onion, finely diced
- ½ cup green beans, stems removed and cut into 1-inch pieces
- ¼ cup fresh parsley, chopped
- 1 vine tomato, chopped
- ½ tsp salt
Zucchini Dressing
- 2 zucchini, peeled and diced into chunks
- ¼ cup sunflower seeds soaked in boiling water for 20 minutes
- 1 Tbsp fresh dill
- 2 Tbsp lemon juice
- ½ cup unsweetened almond milk
- 2 garlic cloves
- ¾ tsp salt
- Pepper to taste
Instructions
Instructions
Tofu "Fish"
- 1. Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or parchment paper.
- 2. Squeeze out excess water from tofu. Slice tofu into strips that are about 2 inches long by 1 inch thick.
- 3. In a large mixing bowl, whisk the flour, garlic powder, onion powder, salt, pepper, and almond milk until combined.
- 4. In a food processor, process nori sheets into a rough powder. Add into a separate mixing bowl and stir in breadcrumbs.
- 5. Taking one tofu strip at a time, dunk in the wet mixture and then toss in the breadcrumbs, making sure to evenly coat. Repeat with the rest of the strips.
- 6. Transfer strips to the prepared baking sheet.
- 7. Bake for 28-30 minutes, or until golden brown and crispy.
Corn Salsa & Dressing
- 1. While the tofu is baking, grill the corn. Wrap each ear of corn tightly in foil. Transfer to a hot grill, cover the lid, and cook for 20 minutes or until charred.
- 2. Steam zucchini for 5 minutes until soft and tender.
- 3. Place zucchini in a high-speed blender, along with the rest of the dressing ingredients. Blend until smooth and creamy. Pour into a jar and set aside.
- 4. Bring a pot of water to a boil. Add the green beans and cook for 4 minutes. Place green beans in an ice water bath, drain, and set aside.
- 5. In a large bowl, cut the corn kernels off the cobs. Add the chopped red onion, blanched green beans, parsley, chopped tomato, salt, and ⅔ cup of the green dressing. Stir to combine.
Assemble
- 1. (Optional) Grill the corn tortillas until warm and grill marks are visible.
- 2. Slice the tofu "fish" in half lengthwise and add onto the tortilla. Top with a spoonful of corn salsa.
- 3. Serve with chopped green onions, parsley, and a drizzle of the reserved zucchini dressing.
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