Beer Battered "Fish" Tacos

Updated: Jan 11, 2019

We made these tacos using our favorite beer, and topped it off with a home made garlic sriracha cream sauce. We ate one too many of the Gardein fishless fillets and decided we were going to perfect our own! Now don't get me wrong, when you have limited time they come in handy BUT these are so much fun to make!

Shopping List

  • 1 block firm tofu

  • 4 cups miso broth

  • 1 tbsp. nori sheet, crushed

  • 1 tsp old bay

  • 2 lemons

  • 1 1/2 cup flour

  • 1 cup cornstarch

  • 1 can of your favorite beer

  • 3 nori sheets cut into pieces

Spice Blend

  • 1 tbsp. old bay

  • 1/4 tsp cayenne pepper

  • 1/4 turmeric powder

  • 1 tsp garlic powder

  • 1 tsp onion powder

  • 1 tsp black pepper

  • 1 tsp nori sheet, crushed

Garlic Sriracha Sauce

  • 1/2 cup cashews (that's been previously soak or boiled)

  • 3 garlic cloves

  • 1/4 cup vegan mayo

  • 1/2 cup plant based milk

  • 2 tbsp. vegan sriracha

  • 2 tbsp. lemon juice

  • pinch of salt


Wrap tofu in A LOT of paper towel. Then place something heavy, but leveled on top- we used a cast iron skillet. Leave this for 1 hour. This will help remove most liquid from the tofu. Next slice the tofu into 4 thin slices. Cut the tofu into "fillet fish" shapes. You should have 8 fillets ( save the excess tofu for future recipes, such as stews).

For the marinade --- In a large pan place 4 cups of miso broth, 1 tsp sea salt, 1 tsp of nori sheet, crushed + 3 sheets cut into pieces, 1 tsp old bay seasoning. *Add lemon optional* Mix all ingredients together, and then place tofu in to marinate for a minimum of 1 hour to a max of 24 hours. (The longer the better)

As tofu is marinating, you can work on the garlic sriracha sauce. Place all ingredients listed above in blender and blend until no lumps appear. Set aside.

After tofu is done marinating, place them onto clean paper towels and pat dry. Cut nori sheets into the shape of the fillets. After each fillet is covered with nori, squeeze lemon juice to seal it so it doesn't move. Then top with a pinch of sea salt.

In a large mixing bowl add 1 1/2 cup flour, 1/2 cornstarch, and the spice blend ingredients listed above. Mix together, then add 1 cup of beer to start with. ( The batter should be of a pancake batter consistency) Add a little beer at a time, if needed.

Fully coat fillets, then fry until golden brown on each side. Serve in a taco shell, with your favorite toppings, and drizzle the garlic sriracha sauce on top.

TAGS: #twomodernvegans #veganfishtacos #tacos #tofu

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