Vegan fish tacos
Ingredients
- 16 ounces tofu tofu "cheese" or extra-firm tofu
- 1/4 cup hummous mix (dried) or garbanzo bean flour (25 g)
- 1/4 cup cashews (25 g)
- 1 tsp smoked paprika
- 1 tsp smoked salt
- 1 tsp Old Bay seasoning
- 1 tsp nutritional yeast
- 8 corn tortillas small
- 1/2 cup cabbage bok choy (100 g)
Instructions
- Make the tofu "cheese" by following this method. Slice into 1 inch (3 cm) strips.
- Preheat the oven to 400F (205C). Line a baking sheet with parchment paper.
- Put the cashews in a blender or food processor and pulse until finely ground. In a shallow bowl, mix the cashews with the rest of the breading ingredients with a fork. If the tofu is very dry, dip in soy milk, then coat each side with the breading.
- Place on the prepared baking sheet and spray the tops with cooking spray. Bake for 15 minutes, then flip over and bake for 15 minutes more. (You can bread actual fish the same way, and bake for 10 minutes per side.)
- Grill the corn tortillas and slice the cabbage or bok choy into ribbons. Assemble the tacos and serve each with a wedge of fresh lime.
- Top with a drizzle of Joe's mustard sauce or Sally's vegan tartar sauce.
Notes
Per serving:
- 220 calories
- 8 g fat
- 1 g saturated fat
- 3 g monounsaturated fat
- 3 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 744 mg sodium (38 mg sodium with salt & Old Bay omitted)
- 274 mg potassium
- 23 g carbohydrate
- 5 g fiber
- 2 g sugars
- 14 g protein
- 5 Weight Watchers Points Plus