I don’t know about you, but I love “fish” tacos. Crispy, breaded and fried tofu with creamy slaw is one of my favorite summer meals. As we have been having summer-like weather here in California, I started the season a bit earlier this year. This salad is a take on traditional tacos, without the tortilla. Creamy, avocado slaw topped with warm baked ‘fish sticks’ is a lightened up version of the famous taco.
1 lb. firm tofu, drained
1 large package coleslaw mix (or 5 cups shredded cabbage)
1/2 cup halved cherry tomatoes
1/2 cucumber, diced
2 tbsp. cilantro, minced
3/4 cup soy or almond milk
In a shallow bowl/plate combine:
1 cup yellow cornmeal
1 tsp. ground cumin
1 tsp. cayenne pepper
1/2 cup almond meal
2 tbsp. very finely chopped nori sheets or flakes (I finely minced toasted nori sheets)
1 large avocado
1/4 cup mayo
1/2 cup almond/soy milk
1 tsp. cumin
juice from 1 lime
Whisk/Blend dressing ingredients together. Set aside.
Preheat oven to 400 degrees F. Cut the tofu into sticks. Pour the milk into a small bowl. Dip the tofu sticks into the milk and then into the cornmeal mixture. Place the breaded tofu sticks onto a baking sheet. Bake for 15 minutes on one side and flip, bake an additional 15 minutes.
Place the coleslaw mixture/cabbage into a large bowl and toss with the dressing. Allow to sit for 15 minutes while the tofu is baking to wilt and soften. To finish, add the tomatoes, cilantro , and cucumber. Gently toss and top with tofu sticks.