These fried crispy tofu feta tacos are covered in spicy black beans, pico de gallo, cabbage, lime juice, and crumbled feta cheese.
In 2022, I made close to thirty different tacos over a campfire in one of our National Parks. This recipe, however, was crafted over a stove in an Airbnb on the Gulf Coast of Florida, at the very end of our trip, after leaving a mosquito-infested central Florida campsite. Finally a place to unwind, enjoy the end of our trip indoors, and create our favorite meal, a taco.
- 1 brick of tofu
- 1 can of black beans drained and rinsed
- 2 tbsp JustEgg
- 2 tbsp plant milk
- 2 tbsp flour
- 1/2 cup bread crumbs spiced however you want, I used nutritional yeast and paprika
- 1 tomato
- 3-5 tbsp sliced scallion
- 1-2 tsp chopped cilantro
- 1 lime
- 2 tsp cumin
- 1 tsp cayenne pepper
- 2 tsp garlic powder divided
- 1 tsp onion powder
- 2 tbsp nutritional yeast
- Salt & Pepper to taste
- Vegan feta crumbles
- Sliced red cabbage
- 1/3 cup oil
- Heat oil in a skillet and heat another skillet for the beans.
- Dice tofu into 1/2 inch cubes.
- Mix the JustEgg and plant milk together.
- Toss the tofu in the flour, dip in the egg-milk, coat in the bread crumbs.
- Fry the tofu in the hot oil and dump the beans with 1/2 cup of water.
- Let the tofu brown on all sides slowly and evenly to ensure crispiness and solid cooking.
- Add the cumin, cayenne, garlic and onion powder, nutritional yeast, salt, and pepper, to the black beans and stir.
- Dice the tomato, slice the scallions, chop the cilantro, and mix in a bowl with lime juice and the other half of garlic powder.
- Warm a street style taco shell and add the black beans, crispy tofu, salsa, sliced cabbage, and feta crumbles, and enjoy!
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