It’s confession time.
I have this slight, shall we say, addiction. To beer-battered fish tacos topped with spicy, creamy chipotle aïoli and crunchy red cabbage slaw. This enslavement rears its ugly head at the most inopportune of times, often settling for a chain Tex-Mex joint down the street, where, I don’t care what you say, they make some damn good fish tacos. The waiters know us, and I’m just really bordering on that creepy customer.
But O and I eat mostly vegan at home, save a couple anchovies or crumbles of goat cheese here and there. So what’s a girl to do?
Veganize it! This dish might just be the answer to all my problems (the solution even to that hideous shade of baby blue on the walls in the bathroom that I just can’t motivate myself to change)–the batter is crisp and flavorful, a bit heady from the hoppy, spiced batter. The slaw is simple but vibrant, tart from the lime juice, and perfectly crunchy. The sauce is oh-my-stars amazing–smoky and creamy and bright, all in one, and made from rich, superfood avocados! The tofu is tender and the perfect balance to the creamy sauce and the crunchy slaw.
It’s good, you guys.
These beer-battered tofu tacos are perfect for a vegetarian or meatless Monday summer dinner, or even dinner party, alongside some homemade refried black beans and cilantro-lime brown rice! Even meat-eaters love these bad boys, because, I mean really, what isn’t delicious when it’s beer battered and fried and topped with chipotle aïoli?
Mmmmm. Make these.
Beer Battered Tofu Tacos with Chipotle Aïoli
Ingredients
- 1- pound block extra firm tofu
- 2 cups flour
- 12 ounces beer (preferably Mexican)
- 1 teaspoon paprika
- 1/2 - 1 teaspoon garlic powder
- 1 teaspoon Salt , to taste
- 1 teaspoon Salt
- 1 cup Water
- 1 whole avocado
- 1 tbsp chipotle pepper in adobo sauce
- 1-2 teaspoons adobo sauce (depending on how spicy and smoky you like it)
- 2 tablespoons vegan mayonnaise (I just Just Mayo and adore it)
- 1 Juice Juice of 1/2 lime
- 1 - 2 cloves garlic
- 1 tbsp Almond milk (or other unsweetened and unflavored alt-milk)
- 1 tbsp Salt , to taste
- 1 whole Small head red cabbage
- 1 Juice Juice of 1 lime
- 1 tsp Salt , to taste
- Chopped cilantro , to garnish
- 8-10 corn tortillas
Instructions
- Drain the tofu and slice the block into about 8-12 slabs. Brine, if desired (recommended), or continue ahead to next steps.
- Brine the tofu (optional):
- Salt some water (it should taste salty) and bring to a boil. Stir until the salt dissolves, then pour over tofu slabs. Let sit about 15 minutes, then drain and continue on with recipe.
- Make your slaw. Using a mandolin, slice the red cabbage thin, until it is "shredded" so to speak. Place in a medium mixing bowl. Squeeze juice of one lime and sprinkle big pinch of salt over and toss to combine. Set aside.
- Make your aïoli. In a blender, process avocado, chipotle, 1 teaspoon adobo sauce, garlic clove(s), mayonnaise, and juice of 1/2 a lime until very smooth. Taste and add more adobo sauce, lime juice, and salt, if desired. Process again. Add milk to thin to desired consistency. Set aside.
- Meanwhile, make the beer batter. Whisk together all dry ingredients then slowly pour in beer, whisking until smooth. In a large cast-iron or non-stick skillet, heat about 1/4-1/2" oil over medium-high heat.
- If you did not brine the tofu, sprinkle salt over the pieces now (be generous - this is the only flavoring for the tofu!). Dip tofu pieces in beer batter then place in skillet, being careful so as not to splash any hot oil! Fry until golden-brown on each side, about 3-5 minutes per side. Using a slotted spoon, remove to paper towel-lined plate.
- Wrap corn tortillas in a few moist paper towels and microwave in 30-second bursts (should only take about 30 seconds) or until warm and soft. Arrange with a couple pieces of tofu per tortilla, top with slaw, a drizzle of chipotle aioli, and chopped fresh cilantro.
Notes
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.
Patty says
Everything turned out great, but the batter didn’t stick to the tofu? The only thing I did different was I sprinkled the “pressed” tofu with dulse flakes instead of salt to impart a seafood taste. BTW, love the slaw and the Chipotle Aioli
Cheryl Malik says
Hm, that’s strange! Maybe next time try drying the tofu very well before dipping. We’ve made this recipe probably 40 times and never had an issue – sorry that part didn’t work for you!
Ali says
Thank you thank you thank you!
These are insanely delicious! My partner and I literally couldn’t stop eating them, even our 4y.o and 1 y.o enjoyed them. These will be a regular in our place from now on 🙂
Cheryl Malik says
Yay! I’m so glad you liked them 🙂
Nanette says
I changed a few things but OMG they were Delicioso! I added a few shakes of Dulse granules to the brine for a fishier taste. And I added coconut flour to the batter and used ginger beer instead of beer, because I had both. I also had to swap out lemon for lime, and subbed tomato for avocado, and some apple vinegar and rice vinegar plus a ripe jalepeno for the chipotle. I put it all on a big lavosh, and am eating it too fast to take a picture!
Cheryl Malik says
That dulse is a great idea! I’m so glad you liked them! 🙂
Katie (Veggie and the Beast) says
Wooooowzers. Imma have dreams about these tacos. NEED to make these next week!
Cheryl Malik says
Do it! They’re so satisfying. I hope you love them 🙂
Juliane says
Thank you so much for the recipe! I made them tonight and we gobbled them up in a flash. So lush!
Cheryl Malik says
Yay! I’m so so glad you liked them! 🙂 We had them again a few days ago and just died
Kathleen says
Omg…these look amazing! I love tofu, but have been in a bit of a ‘tofu-funk,’ as I need a new recipe(s). What you have done, totally transforms the ingredient! Not to mention, the colors are gorgeous!
Cheryl Malik says
Thanks Kathleen! They really are yummy. And that tofu-funk (tofunk?) is an easy trap. We eat sautéed tofu with vegan gravy so often and it gets rather boring. Time to spice it up with some battered-and-fried goodness! 🙂 LOVE your blog by the way
Ted Wallof says
I’ve been vegan for over two years now and the only things I miss are sushi and fish tacos. You may have solved one of my needs, thanks!
Cheryl Malik says
Yay! Glad to be of service 🙂
Monique says
Hey Lady,
What are you doing to me? I am almost in tears come across this recipe. I so love tofu tacos. I usually go to a south american restaurant that serve a mean taco dish. Now, I must make these delicious tacos at home. I will make them for my weekend dinner. Yes, I will keep the restaurant just in case not want to cook.
Mucho Gracias!
Cheryl Malik says
De nada! I too love tofu tacos, and these just take it to the next level.. even if they’re not QUITE so healthy. Hope you like them! 😀
Traci | Vanilla And Bean says
These tofu tacos are pure perfection, as is your beautiful photography! I can’t wait to try that chipotle aioli. I’ll have to make a double batch as I am a sauce girl! Thank you, Cheryl!
Cheryl Malik says
Right on! I’m a sauce girl myself. EVERYTHING is better with a smoky, creamy sauce… mmmm. And thank you! 🙂
Kori says
I would definitely forget about all my problems too if I were eating these! Great photos + recipe!
Cheryl Malik says
🙂 Thanks Kori!
Cheryl Malik says
Thanks honey!! 🙂
O says
What a beautiful picture! These look awesome! And vegan too! Any carnivore would be completely satisfied with this dish. I could eat this everyday. Now I am hungry!
Melissa Belanger says
I love a good beer battered anything, but tacos! Yum. Can you come here and make them for me, please?!