Saturday, May 31, 2014

BBQ Tofu Tacos

Dinner 05/31

BBQ Tofu Tacos

The tofu was smoked for 30 minutes with Pecan wood, then tossed with tamari and pepper, dredged in a flour, salt, pepper & smoked paprika mixture, dipped in vegan buttermilk (soy milk & vinegar), and dredged again. Finally it was deep-fried at 375°F, removed, drained and tossed in a wok with a spicy, sweet & sour BBQ sauce.

The corn taco shells were grilled and stuffed with the tofu, shredded cabbage, sour cream, vegan cheese and more hot sauce.

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