Tacos on crispy tofu with sauerkraut
Tacos are always a fun choice! Good, and so much pleasure to mix all the own goodies together and to eat with your hands. Eight times out of ten we eat these tacos in ready-made tortilla bread, but if you have 20 minutes left – make cauliflower tortillas.
Tacos on crisp tofu with sauerkraut
- Servings : 20 min 1x
400 g of solid tofu
4 tbsp gochujang paste (goes well with chipotle paste also)
1 tbsp rice vinegar
1.5 dl panko or sesame seeds
1 dl mayonnaise
2 dl sauerkraut
8 smaller tortilla breads or cauliflower tortillas – see recipe below
2 tsp Japanese soy sauce, 2 tbsp rapeseed oil (always have these two at home)
Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top (this is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours when you mix it up). Let sit for at least 15 minutes, but the longer the better.
Tear the tofu in to smaller pieces. Mix gochujang pasta, rice vinegar and soy sauce in a bowl.
Add tofu in the marinade. Pour panko onto a plate and roll the tofu in it. Heat the oil in a pan and fry tofu till crispy.
Cut avocado and cucumber into small pieces. Mix the mayonnaise in the bowl with the remains of the marinade. Serve the freshly made tofu with avocado, cucumber, sauerkraut and gochujang mayonnaise on tortilla bread. Sprinkle with mint leaves if you like.
- Total Time : 25 min
- Servings : 8 st 1x
1 large cauliflower (about 800 g)
1 tsp salt
Boil water in a saucepan. Cut cauliflower into small pieces and cook 3 minutes. Pour off the water and mix the cauliflower until smooth. Put the cauliflower mash into a roll and squeeze out the water. Mix the cauliflower mash with eggs and salt. Spread the batter into large round forms using any mould, and place on a plate with baking paper. Bake in the oven for about 10 minutes.
This is a guest post. The opinions expressed are the writer’s own