Librarian. Tattooed Momma of Two. Flexi-vegan. Sriracha Lovin'. LA Livin'.
Panko-Encrusted Tofu Tacos
1 Package Water-Packed Tofu, (firm or extra firm) pressed*
1 cup Panko
1 cup All Purpose Flour
½ cup Soymilk (or other preferred non-dairy milk)
Canola or Vegetable Oil, just enough to coat a large skillet
1. Put panko and soymilk into bowls and set the bowls up next to each other.
2. Take pressed tofu and cut into strips.
3. Heat about a tablespoon or so of oil in a large skillet (you’ll need to add more between each batch of fried tofu).
4. Put flour into a Gladware/Tupperware/plastic bag (whatever your preference or what you have handy – you could even mix by hand in a bowl, I prefer a large Gladware with a lid), add tofu strips, close then shake to coat.
5. Take flour-coated strips and dip into soymilk one at a time, then dredge in panko. Add tofu to pan and saute until golden brown, turning to brown all sides. This takes about 5 minutes. I find that I like to do the soymilk/panko/fry step in small batches of 5-7 strips. When tofu is brown, remove from pan and lay out on a paper towel to absorb any extra oil.
I served these with homemade guac and pico on corn tortillas with a little hot sauce and Vegan “sour cream” and a squeeze of lime. I kept this pretty simple, but you could garnish with any favored taco toppings. Everyone loved these, even Oliver! Well, he mostly liked to dip the tofu in the guac and lick it off, but I’ll take it!
[*To press tofu without a tofu press, I will set the tofu on an upside-down plate (so the water runs away from the tofu) in the sink then cover with another upside-down plate topped with my soup pot full of heavy things from my kitchen. I try to press it for 20-30 minutes minimum. There are probably easier/better ways of doing it; I just work with what I have.]