Vegan No-Fish Tacos with Tofu Sour Cream

Vegan No-Fish Tacos with Tofu Sour Cream


  • 2-3 large zucchinis cut into 4” x 3/8”thick rectangle fillets
  • canola or high heat oil for frying
  • _________________________
  • Beer Batter:
  • 1 cup flour
  • 1 cup dark beer
  • 1⁄2 teaspoon garlic powder
  • Sea salt and black pepper to taste
  • _________________________________
  • Tofu Sour Cream:
  • 1 16 oz block soE organic San Diego Soy Diary tofu, drained
  • 1 teaspoon agave
  • 2 tablespoons sun0lower or canola oil
  • 2 tablespoons lemon juice
  • 1⁄4 cup plus 2 tablespoons organic soy milk
  • 1⁄2 teaspoon sea salt
  • ____________________________
  • Fixings:
  • 10-12 regular corn torIllas
  • 1 1/2 cups mixed red and green cabbage, thinly sliced
 2 avocados, sliced or 1 1/2 cups guacamole
  • 1 cup salsa or Pico de Gallo
  • Tofu Sour Cream
  • Springs of cilantro
  • Lime wedges


  • In a medium mixing bowl combine the the flour, garlic, salt, pepper and dark beer. SIr well and let it sit at room temperature for 45 minutes to an hour.
  • Combine all ingredients for the tofu sour cream in a blender jar and blend on high speed unIl smooth and creamy. Store in a covered container or squeeze bottle and refrigerate until ready to use.
  • Clean and prepare the fillets of zucchini. Pat them dry and set aside.
  • Warm the torIllas by wrapping them in foil and placing them in a 350 degree oven for 10-15 minutes or grill them and place in a torIlla warmer a few minutes prior to frying the zucchini fillets.
  • In a medium frying pan heat 1/2 inch of oil on medium high heat. Dip each zucchini fillet into the beer batter and drop a few at a Ime into the hot oil. Turn after a few minutes and fry until golden brown. Transfer to a paper towel lined plate.
  • Place one to two fried zucchini fillets into each warm torIllas and top with avocado, salsa, sliced cabbage, tofu sour cream and cilantro. Serve warm with beans and rice.
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