These incredible tacos had us coming back for more, the flavors really played and countered on the palate and the range of textures kept each bite interesting. We would make these again.
Recipe from oh my veggies.
-1 block extra firm tofu
-1 red bell pepper
-2 tablespoons lemon juice
-1 tablespoon maple syrup
-salt and pepper
-1 cup flour
-1 cup beer
-1 teaspoon salt
-10 corn tortillas
First prepare the mango salsa by peeling, pitting and chopping the mango, dicing the red pepper, jalapeno and scallions and tossing in a bowl with lemon juice, maple syrup, salt and pepper. Let this sit while you ready the rest of the dish, the flavors will come together in a great way.
The particular block of tofu that I had (after pressing out some of the moisture) yielded 24 thick, french fry-sized pieces. Some crumbled but most stayed in larger pieces.
Stir the flour with the teaspoon of salt, then pour in and stir the cup of beer. If you remember ahead of time, pull the beer out of the fridge so it can warm up closer to room temperature. Don't stir it too much, but make sure everything is mixed in, then toss in the tofu and carefully coat.
Working with a little bit of oil in the bottom of a frying pan, cook the tofu evenly over medium-high heat, turning once to brown on top and bottom. Fill up a paper towel lined plate as the tofu finishes.
Simultaneously, toast the corn tortillas in a small frying pan coated lightly in cooking spray. After a minute or two on each side, transfer to a plate and form into the shape of a taco shell. It will firm a little bit as it cools.
Load up each taco with tofu, mango salsa and avocado. Probably the most surprising thing about this dish for me was the maple syrup. I didn't really know how it would go in an already sweet salsa, but it rounded it out wonderfully with a little maple kick.