Vegan Tofu "Fish" Tacos with Cilantro Sauce

Gluten Free/Vegan

King Dad is a meat lover. Well, guess who also ate 2 Tofu Tacos in addition to his Fish ones? Yep, that’s how delicious these are. Slowly, I’m converting him. After 17 years, eating 2 Tofu Tacos is progress, right??!

What you need:

Tofu:
 Approx. 1 and ½ packs Extra-Firm Tofu, drained and towel dried for at least 20 minutes, cut into  
 pieces 

 1/4 cup coconut oil, unrefined, organic or extra-virgin olive oil 

 2 teaspoons ground coriander 

 2 teaspoons chili powder 

 1/4 teaspoon old bay seasoning 

 Salt and freshly ground black pepper 

 
 

Sauce: 

 1/2 cup vegenaisse/ mayonnaise 

 1 clove garlic, finely chopped 

 1/3 cup cilantro, organic, chopped

 2 teaspoons ground cumin 

 1/2 lime juiced, plus extra if necessary 

 Salt and pepper
 

Tacos: 

10 corn tortillas, warmed 

1/4 head of romaine lettuce, shredded 

1/2 cup finely chopped red onion 

1/4 diced pepperoncinis 

1 lime, organic, cut into 8 wedges 

What you do:

For the mayo: Mix the mayonnaise, garlic, cilantro, cumin, and lime juice. Season with salt, pepper, and more lime juice, if necessary. Set aside.
 

For the tofu: In a bowl, combine the oil, spices, salt and pepper. Add the tofu and make sure each piece is coated with the marinade. 

Grab a large, nonstick sauté pan and warm it gently over medium heat; no need to add oil since the tofu is already coated in oil. Place each piece of tofu in the pan. Cook until cooked through, but still moist, about 3 minutes on two sides.

Assemble:
Remove the tofu from the pan and serve immediately with warmed tortillas. I put a light layer of lettuce, onion, and pepperoncini on the bottom, then the sauce, a few chunks of tofu, a bit more sauce and a squeeze of lime. YUM YUM!!