April 13, 2008
A few nights ago, we had vegan fish taco for dinner. “But Honorable Chef,” you ask, “How can fish tacos be vegan?!” Well, they’re not actually fish. I took some medium firmness tofu, cut it into slices, froze it, defrosted it, covered it in batter and panko, and then pan-fried it. The texture of the tofu is almost like fish and the fried outside is crispy like the fried fish in fish tacos.
For the tacos, I also made some pico de gallo, which I thought came out well considering that was the first time I made it. I also charred slices of portabello mushroom we had around to give the tacos more of a meaty taste.
Combined with the guacamole the BF made, all the ingredients made a damn tasty fish taco if I do say so myself
