These tofu fish tacos are crunchy, chewy, and perfectly spiced topped with a creamy herbed cashew crema. The perfect addition to your summer meal.
I’d be lying if I said the tofu tastes exactly like fish, but I don’t think the purpose of this recipe is to really fool anybody. In fact, its purpose is to introduce a set of flavors that is similar to that of a fish taco without the actual fish.
The nori flakes add a perfectly fishy and umami flavor to the tofu which pairs with the breadcrumbs and adds a nice crunchy texture.
You can’t forget to drizzle these tacos with the creamy herbed cashew crema. The crema is bursting with flavor and includes: cashews, fresh parsley, green onion, sweet smoked paprika, cayenne pepper, garlic, lemon, non-dairy milk, and salt.
These tacos are relatively easy to make.
You start off by prepping the tofu by draining off the excess water. You’ll then cut them into slices. In one bowl, combine flour, pepper, salt, minced garlic, ponzu sauce, and non-dairy milk. Whisk until creamy. In a separate bowl, combine nori flakes and panko breadcrumbs.
One-by-one coat the tofu in breadcrumb and nori mixture and then dunk in the wet mixture. Shake off any excess then transfer to a parchment lined baking sheet. Bake for 30 minutes until golden brown and crispy.
While tofu is baking, make the crema. Soak cashews for 20 minutes in boiling water. Transfer to a high-speed blender along with parsley, green onion, smoked sweet paprika, cayenne pepper, salt, minced garlic, lemon, and non-dairy milk. Blend until thick and creamy.
Grill up a few tortillas and fill with tofu, chopped red onion, drizzle of cashew crema, and fresh cilantro.
These tacos would pair perfectly with a fresh corn salad, fruit, grilled corn, or any of your favorite summer side dish.
These Vegan Fish Tacos with Herbed Cashew Crema are…
- Crunchy and chewy
- Topped with an ultra creamy herbed cashew crema
- Fresh and light
- Vegan
- Oh so delicious
These tofu fish tacos are crunchy, chewy, and perfectly spiced topped with a creamy herbed cashew crema. The perfect addition to your summer meal.
- 12 oz. extra firm tofu
- 1 cup panko breadcrumbs
- ¼ cup nori flakes
- 1 cup all-purpose flour
- 1 tsp kosher salt
- ½ tsp pepper
- 1 tbsp ponzu sauce or sub lemon juice
- 1 tsp minced garlic
- 1 ½ cups non-dairy milk
- ½ cup cashews soaked in boiling water for 20 minutes.
- ⅓ cup fresh parsley
- ⅓ cup chopped green onion
- 3 tbsp lemon juice
- 1 tsp minced garlic
- ½ cup non-dairy milk
- 1 ½ tsp kosher salt
- ½ tsp paprika
- ¼ tsp cayenne pepper
- ½ cup chopped red onion
- 6-7 corn tortillas
- ¼ cup chopped fresh cilantro
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Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Press and drain the tofu to rid of excess liquid. Cut tofu into slices (see images above). Size can vary.
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In a mixing bowl, combine panko breadcrumbs and nori flakes. In a separate mixing bowl, whisk together flour, salt, pepper, ponzu, garlic, and milk. One-by-one coat tofu slices in breadcrumb mixture then dunk in wet mixture. Shake off any excess if needed. Place on prepared baking sheet. Bake tofu for 30 minutes until light golden brown and crispy.
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While tofu is baking, prepare the sauce. Blend all sauce ingredients in a high-powered blender until thick and creamy. Adjust taste with salt and pepper if needed.
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Grill up corn tortillas. Stuff with a couple slices of tofu "fish" and chopped red onion. Drizzle with cashew crema and top with fresh cilantro.
