The “Grilled ‘Fish’ Tacos” from Brian Patton’s The Sexy Vegan Cookbook are insanely good. I absolutely love them, and so does everyone I’ve ever served them to. They would make an excellent lunch of dinner on a lazy summer day, so have at it! While I urge you to get the cookbook (every single thing I’ve made from it has been delicious), in the meantime you’re in luck as I found a link to the recipe that I will include below.
For toppings, you’ll be making Patton’s “Sour Creaminess” and combining that with vegan mayo and hot sauce. You’ll also need some cabbage and tomatoes. Pretty simple.
The “fish” is made from extra-firm tofu that is marinated in lime juice, seaweed powder, cilantro, chipotle powder and salt and pepper. They are cooked for about 6 to 8 minutes per side, until nicely browned. While cooking the tofu, warm up your tortillas so they’re pliable and ready to go.
Finally, assemble your tacos and get ready to be happy! SOOOO good!
As promised, the link:
If I’ve said it once, I’ve said it a bazillion times: you need to get your hands on Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero. This taco recipe is yet another reason. While the dish requires a bit of planning (there are various components and some need to marinate or sit and improve with time), the active time is pretty minimal. And the bottom line: these tacos are delicious and worth any and all effort on your part.
The tempeh preparation involves a few steps: simmering in water for about 10 minutes; marinating in a delicious beer/chili/lime marinade for an hour or more; and then grilling or frying it (as I did) until it’s nicely browned, tender and flavorful. Final step: slice thinly. Yum.
The recipe also includes a simple but perfect tangy cabbage slaw, as well as a “lime crema” that is divine. There are a variety of recommended toppings, but I kept it simple, opting for avocado only.
These components come together to make a super tasty and satisfying plate of food. Get this book!