INGREDIENTS
1 cup plus 1 Tbsp. olive oil, divided
2 Tbsp. fresh lemon juice
1 Tbsp. minced garlic
2 tsp. ground cumin
2 12-oz. packages firm tofu
½ cup vegan mayonnaise such as Just Mayo
1 Tbsp. Sriracha
1 Tbsp. agave nectar
1 Tbsp. lime juice
1 pinch plus ¼ tsp. kosher salt, divided
2 cups thinly-sliced red cabbage
½ cup dry tempura batter mix
½ cup potato starch
2 Tbsp. Old Bay seasoning
¼ tsp. freshly ground black pepper
6 cups canola oil
8 8-inch flour tortillas
½ cup chopped fresh cilantro leaves
1 avocado peeled, pitted and sliced
PREPARATION
• In a 9-by-13-inch glass baking dish, stir together 1 cup olive oil, the lemon juice, garlic and cumin until well combined. Cut the tofu crosswise into 8 œ-inch slices. Blot with paper towels, then place in the baking dish. Cover and refrigerate at least 1 hour or overnight.
• In a small bowl, stir together the mayonnaise and Sriracha until well combined, then set aside. In a medium bowl, stir together the agave nectar, lime juice, remaining 1 tablespoon olive oil and a pinch of salt. Add the cabbage and toss to coat, then set aside.
• In a heavy, deep skillet or Dutch oven over medium-high heat, warm the canola oil until the temperature reaches 350 degrees.
• In a medium bowl, combine the dry tempura batter mix, potato starch, Old Bay seasoning, black pepper and remaining Œ teaspoon salt.
• In batches, remove the tofu pieces from the marinade, allowing excess to drip off, then dredge the tofu in the starch mixture to coat. Transfer several pieces of tofu to the hot oil. Fry until golden, about 2 minutes per side, then transfer to a paper towel-lined plate to drain.
• Heat the tortillas according to package directions. Place 2 pieces of tofu in each tortilla, drizzle Sriracha mayo on top, then divide the cabbage and cilantro among the tacos. Top with sliced avocado and serve immediately.
This article appears in December 2015.