Baja Style Tofu Tacos

These turned out really yummy.  Most baja style tacos are made with fish.  The texture of tofu, and tossing it in lime juice and rice vinegar, makes it a great substitute for fish.   

Baja Style Tofu Tacos

1 package extra firm tofu, pressed (see instructions below) and cut into 1/2 inch cubes

2 T seasoned rice vinegar

2 T lime juice

1 T canola oil

10 oz shredded cabbage

1/2 cup chopped sweet pepper

1/2 cup frozen sweet corn

1/2 cup chopped cilantro

2 green onions, chopped including tops

1/2 cup Veganaise

1 t. diced chipolte in adobo sauce

12 small corn tortillas

Sriracha sauce 

My tofu method

Fold a kitchen towel several times until there is enough towel to cover the bottom and top of a tofu block.  Place the towel on a plate, place the tofu on one half of the towel, fold the other half of the towel over the tofu, place a small cutting board on top, and weight it down with a heavy pan or pan filled with water.

Drain the tofu for 4-6 hours or even overnight in the refrigerator.  

Preheat oven to 350.  Cut the drained tofu into 1/2 inch pieces.  In a 9 x 13 inch baking dish, mix together the rice vinegar, lime juice, and canola oil.  Add the tofu and toss.  Bake for 20 minutes, then stir and bake for 10 more minutes.  Remove from the oven.

Tofu should be lightly browned.

While the tofu is cooking, mix the cabbage, pepper, corn, cilantro, and scallions.

There is more than enough cabbage mix for 12 tacos, so toss the extra with cilantro lime dressing for a side dish later in the week.

In a small dish, mix together the Veganaise and chipolte in adobo.

Warm a tortilla, add a little sauce, a little tofu, some cabbage mix, and top with Sriracha if you would like.