Skinny Tacos with Crunchy Tofu
I love Mexican food, but it’s mostly not very healthy and definitely not vegan!
Since I’m doing a vegan challenge I wanted to make a healthy, vegan friendly Mexican dish. I was very happy with the result of my experiment! With these crunchy tofu bites I made a vegan dish that’s also gluten free.
Below is the recipe for 3 people (or 2 very hungry ones)
1 cup (100 grams) rolled oats
1 cup (200 ml) boiling water
1 tbs olive oil
11 ounce (325 grams) tofu
1/3 cup (30 grams) oat flour
1 cup (250 ml) plant based milk
Pour the boiling water over the oats with and let stand for 1 hour. Heat the olive oil in a frying pan and fry the oats for about 10 minutes until golden brown, stir occasionally. Set aside to cool. If desired you can put them in a food processor to make the crumbs smaller. Preheat the oven to 200°C/400°F.
Cut the tofu in squares. Put the oat flour and the almond milk in two deep plates.
Roll the tofu in the flour, then the milk and then the fried oats. Put them on parchment paper and bake for 20 minutes until crispy.
You can serve them with taco shells, lettuce, carrot and tomato.
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