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Beer-Battered Tofu Tacos with Mango Salsa
Not sure if you're a fan of tofu? Try it beer battered! These scrumptious vegetarian tacos are made with crispy beer battered tofu strips topped with creamy avocado slices and a sweet mango salsa.
Total Time
25 mins
Servings: 4 servings
Calories: 546 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
For the Mango Salsa:
- 1 ripe mango finely diced
- 1 red bell pepper finely diced
- 1 Jalapeno pepper seeded and minced
- ¼ cup chopped fresh cilantro
- 2 scallions chopped
- 2 tablespoons lime juice
- 1 teaspoon maple syrup or agave syrup
- salt and pepper to taste
For the Beer-Battered Tofu:
- 1 pound extra-firm tofu drained and pressed for at least 30 minutes
- 1 cup all-purpose flour
- 1 cup ale
- ½ teaspoon salt
- ¼ cup to ⅓ cup canola oil or another neutral flavor high heat vegetable oil
For Serving:
- 4 to 6 8-inch flour tortillas
- 1 avocado sliced
Instructions
To Make the Mango Salsa:
- Toss all of the ingredients together in a medium bowl. Set aside.
Cup of Yum
To Make the Beer-Battered Tofu:
- Slice the tofu block into 4 slabs, width-wise. Then turn each slab on its side, and slice each one into 4 thin strips. You should end up with 16 strips that are between ¼ and ½ inch thick.
- Whisk the flour, ale and salt together in a medium bowl.
- Very generously coat the inside of a large flat-bottomed skillet with oil. The oil should be at least ⅛-inch deep. Place the skillet over medium-high heat. Working in batches if necessary, dip the tofu strips into the batter to coat all sides, then arrange the tofu in the skillet, leaving at least 1-inch between strips. Cook until the tofu is browned and crispy on the bottom, about 2 minutes, then flip and cook until browned and crispy on the opposite side, about 2 minutes more. Transfer to a paper towel-lined plate to absorb excess oil. Repeat until all of the tofu strips are cooked, adding oil to the skillet as needed between batches.
To Make the Tacos:
- Place 3 or 4 tofu strips in the center of each tortilla. Top with avocado slices and salsa.
Notes
- While this recipe comes together pretty quickly, you can cut off a bit of time by prepping the salsa in advance. The flavors will mingle nicely as it sits in the fridge.
Nutrition Information
Serving
1g
Calories
546kcal
(27%)
Carbohydrates
60g
(20%)
Protein
16g
(32%)
Fat
26g
(40%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
15g
Trans Fat
1g
Sodium
578mg
(24%)
Potassium
707mg
(20%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
1734IU
(35%)
Vitamin C
70mg
(78%)
Calcium
96mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 546
% Daily Value*
| Serving | 1g | |
| Calories | 546kcal | 27% |
| Carbohydrates | 60g | 20% |
| Protein | 16g | 32% |
| Fat | 26g | 40% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Sodium | 578mg | 24% |
| Potassium | 707mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 1734IU | 35% |
| Vitamin C | 70mg | 78% |
| Calcium | 96mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.