These fish tacos are a delightful twist on the classic, using tofu as a plant-based alternative. The combination of smoky, spiced tofu with fresh toppings like shredded cabbage, pico de gallo, and guacamole creates a vibrant and satisfying meal. Perfect for a quick weeknight dinner or a fun weekend gathering.
If you're not familiar with tofu, it is a versatile plant-based protein made from soybeans. You can find it in the refrigerated section of most supermarkets, usually near the produce or dairy alternatives. Make sure to get firm tofu and press it to remove excess moisture. Vegan sour cream is another ingredient you might need to look for in the dairy-free section or health food aisle.
Ingredients for Fish Tacos Recipe
Tofu: A plant-based protein made from soybeans, used as a substitute for fish in this recipe.
Olive oil: Adds richness and helps to cook the tofu mixture.
Smoked paprika: Provides a smoky flavor that mimics the taste of grilled fish.
Garlic powder: Adds a savory depth to the tofu mixture.
Onion powder: Enhances the overall flavor profile of the tofu.
Cumin: Adds a warm, earthy flavor to the tofu mixture.
Corn tortillas: The base for assembling the tacos, providing a traditional touch.
Shredded cabbage: Adds a crunchy texture and freshness to the tacos.
Pico de gallo: A fresh salsa made from tomatoes, onions, cilantro, and lime juice, adding a zesty flavor.
Guacamole: A creamy avocado-based topping that adds richness and flavor.
Vegan sour cream: A dairy-free alternative that adds a tangy, creamy element to the tacos.
Technique Tip for This Recipe
When crumbling the tofu, aim for a texture that mimics flaky fish. This can be achieved by using your hands to break it into uneven, bite-sized pieces rather than using a fork or knife. This technique helps the tofu absorb the spices more effectively and gives a more authentic texture to your vegan fish tacos.
Suggested Side Dishes
Alternative Ingredients
firm tofu - Substitute with tempeh: Tempeh has a firm texture and absorbs marinades well, making it a great alternative to tofu in fish tacos.
olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, suitable for cooking and marinating.
smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky and slightly spicy flavor, similar to smoked paprika.
garlic powder - Substitute with fresh garlic: Fresh garlic provides a more intense and aromatic flavor compared to garlic powder.
onion powder - Substitute with finely chopped onions: Finely chopped onions offer a fresh and robust flavor, enhancing the overall taste.
cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that complements the other spices in the recipe.
corn tortillas - Substitute with flour tortillas: Flour tortillas are soft and pliable, making them a good alternative to corn tortillas.
shredded cabbage - Substitute with shredded lettuce: Shredded lettuce provides a similar crunchy texture and fresh taste.
pico de gallo - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor, adding a different dimension to the tacos.
guacamole - Substitute with avocado slices: Avocado slices provide a creamy texture and fresh taste, similar to guacamole.
vegan sour cream - Substitute with coconut yogurt: Coconut yogurt has a creamy consistency and a slight tang, making it a suitable alternative to vegan sour cream.
Other Alternative Recipes Similar to This
How to Store or Freeze This Recipe
- Allow the tofu mixture to cool completely before storing. This helps prevent condensation, which can make the tofu soggy.
- Transfer the cooled tofu mixture to an airtight container. Store it in the refrigerator for up to 3-4 days.
- For longer storage, place the tofu mixture in a freezer-safe container or a resealable freezer bag. Label with the date and freeze for up to 2 months.
- When ready to use, thaw the frozen tofu mixture in the refrigerator overnight. Reheat in a skillet over medium heat until warmed through.
- Store corn tortillas in their original packaging or wrap them in aluminum foil. Keep them in the refrigerator for up to a week.
- To freeze corn tortillas, stack them with parchment paper between each tortilla to prevent sticking. Place the stack in a resealable freezer bag and freeze for up to 3 months. Thaw in the refrigerator or at room temperature before use.
- Store shredded cabbage in a resealable plastic bag or airtight container in the refrigerator. It will stay fresh for up to a week.
- Pico de gallo can be stored in an airtight container in the refrigerator for up to 3 days. Stir before using to redistribute the juices.
- Guacamole should be stored in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent browning. It will keep in the refrigerator for up to 2 days.
- Vegan sour cream can be stored in its original container or an airtight container in the refrigerator for up to a week.
- To reheat the assembled fish tacos, place them on a baking sheet and cover with aluminum foil. Warm in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
How to Reheat Leftovers
- Preheat your oven to 350°F (175°C). Wrap the corn tortillas in aluminum foil and place them in the oven for about 10 minutes, or until they are warm and pliable.
- While the tortillas are warming, heat a skillet over medium heat. Add a small amount of olive oil and then add the leftover tofu mixture. Stir occasionally, cooking until it is heated through, about 5 minutes.
- If you prefer using a microwave, place the tofu mixture in a microwave-safe dish. Cover it with a damp paper towel to retain moisture and microwave on high for 1-2 minutes, stirring halfway through.
- For the shredded cabbage, pico de gallo, guacamole, and vegan sour cream, it’s best to keep them cold. Simply take them out of the refrigerator and let them come to room temperature while you reheat the other components.
- Once everything is heated, assemble your tacos by layering the warm tofu mixture on the corn tortillas, then topping with the shredded cabbage, pico de gallo, guacamole, and vegan sour cream. Enjoy your reheated fish tacos!
Best Tools for This Recipe
Mixing bowl: Use this to crumble the tofu and mix it with the spices and olive oil.
Skillet: This is essential for cooking the tofu mixture until it is browned.
Spatula: Helps in stirring and flipping the tofu mixture while it cooks in the skillet.
Separate skillet: Use this to warm the corn tortillas.
Microwave: An alternative option for warming the corn tortillas.
Measuring spoons: These are necessary for accurately measuring the olive oil and spices.
Knife: Useful for shredding the cabbage if it isn't pre-shredded.
Cutting board: Provides a safe surface for shredding the cabbage.
Serving spoon: Helps in assembling the tacos by placing the tofu mixture and toppings onto the tortillas.
How to Save Time on Making This Recipe
Prepare the tofu ahead: Crumble and season the tofu the night before to save time on cooking day.
Use pre-shredded cabbage: Opt for pre-shredded cabbage to cut down on prep time.
Ready-made pico de gallo: Purchase pico de gallo from the store instead of making it from scratch.
Microwave tortillas: Warm corn tortillas in the microwave for a quicker option.
Batch cook tofu: Cook a larger batch of tofu mixture and refrigerate for quick assembly later.
Fish Tacos Recipe
Ingredients
Main Ingredients
- 1 block Firm tofu pressed and drained
- 1 tablespoon Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Cumin
- 8 pieces Corn tortillas
- 1 cup Shredded cabbage
- 1 cup Pico de gallo
- 1 cup Guacamole
- 1 cup Vegan sour cream
Instructions
- 1. Crumble the tofu into a mixing bowl.
- 2. Add olive oil, smoked paprika, garlic powder, onion powder, and cumin. Mix well.
- 3. Heat a skillet over medium heat. Add the tofu mixture and cook for 5-7 minutes, until browned.
- 4. Warm the corn tortillas in a separate skillet or microwave.
- 5. Assemble the tacos by placing the tofu mixture on the tortillas, then top with shredded cabbage, pico de gallo, guacamole, and vegan sour cream.
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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