Ready for some seriously irresistible vegan tacos? Dip some tofu strips in beer batter and fry them to a golden crisp! They’ll be amazing on their own, but absolutely mind-blowing stuffed into warm tortillas with crispy cabbage and dairy-free Baja sauce.
Guys, just a warning: don’t read this post unless you want to become highly addicted to beer battering. Beer battering anything, but especially beer battering tofu, because hot damn, it’s good!
So yeah, I’m kind of addicted to beer battering. Which is crazy because there was a time when I was terrified of it. The whole deep-frying thing can be scary. But the tofu in these tacos is not deep-fried.
Oh, it’s fried all right, but not deep-fried. Just an eighth inch or so of oil, and that’s just enough to give the tofu an amazingly crispy coating without having to deal with mass amounts of oil. Just as delicious, way less scary.
Assuming you don’t gobble all of the tofu up right after frying (which is a very real risk!), you’re probably going to want to stuff it into some tacos. For these tacos I went for a vegan spin on classic beer-battered fish tacos, stuffing the crispy tofu into warm tortillas with crunchy cabbage, onions and dairy free Baja sauce made from cashews.