Disclaimer: We were invited by Que Pasa Mexican Foods to try a sample of their products free of charge in exchange for an recipe feature on our blog. All opinions expressed are our own; we only recommend products to our readers that we have tried and approved of.
Today I stumped my pinky toe on a wooden plank while running bare feet on a slimy sunken deck across a ridiculously cold lake trying to get a whimpering wiener dog back on the trails to its owner. Good thing I didn’t fall sideways into the lake or it would have been somewhat of a titanic experience. My toe is throbbing as I type, and I only hope the toenail won’t fall off because that would scare a lot of people who sees my feet on the bus (since people look down on buses). Otherwise, I apologize for my un-aesthetically pleasing swollen pinky toe.
But just like a swollen pinky toe won’t stop me from making tacos, whatever excuse you may have for yourself shouldn’t stop you from making these epic crunchy af (as fried (; ) tacos either! The tofu is crunchy af without using a whack load of oil or a fryer, all thanks to cornflakes.
Speaking of cereal, when I was little my absolute favourite cereal was frosted flakes, but I loved them soggy with as much soymilk in the bowl as possible. Cocoa puffs came a close second because they turn lame unsweetened soymilk to soymilk on steroids aka CHOCOLATE SOY MILK, and as a kid that was pretty much the most mind-blowing concept ever. Third place went to cinnamon toast crunch because they were mini French toasts like WHAT OK LET’S HAVE 75 FRENCH TOASTS FOR BREAKFAST MOM SAYS IT’S OK LIKE WOW CAN WE TALK ABOUT A POWER BREAKFAST?!
I think kids breakfast cereals made me a huge breakfast person from the beginning because I was sometimes so excited about opening a new box of cereal the next morning that I was unable to fall sleep. I loved going to the grocery store with my parents just to pick up my own box of cereal, or going to a store and seeing my favourites go on sale so we stock up until I get kinda sick of that particular cereal. I was literally the kid who went straight to the cereal aisle whenever I was taken to the grocery store, so it’s safe to say I’ve had my fair share of sugary cereal consumption just one decade into my lifetime.
Nowadays, I still like to keep some cornflakes or cheerios in my pantry in case of those mornings when I just don’t have the time to whip up a bowl of oatmeal or smoothie before rushing out the door with beads of sweat on my face in the midst of winter. Oh well, I love every day that ends with messy hair, dirty feet, and rosy cheeks because we aren’t livin’ a practice life. This is the real thing, so go sweat, be wild, eat power breakfasts (like 75 french toasts in a bowl), live well, smile big, and make crunchy af tacos (;
- 1 block firm tofu, cubed
- ⅓ c. oat flour*
- 1 c. coconut milk (chilled in fridge overnight)
- juice of ½. lime
- 1½ c. cornflakes, crushed
- Juice of 1 lime
- 3 tbsp. coconut milk**
- Coleslaw mix
- TO ASSEMBLE
- Que Pasa Corn Tortillas
- Avocado or guacamole
- Shredded coconut, to garnish (optional)
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- Set out three small bowls: one with oat flour, one with coconut milk and lime whisked together, and the last one with the cornflakes. Dip the cubed tofu in oat flour, coconut milk + lime mixture, then cornflakes in that order.
- Place the coated cubed tofu one by one in a single layer on the baking sheet. Bake for 20 minutes or until real golden brown (and i mean REALLY golden (; )
- For the slaw, whisk the lime and coconut milk together and toss in the coleslaw.
- Heat up the Que Pasa Corn Tortillas in an oven or microwave (with a wet papertowel on top) to soften. Add in all the fixings you've just made and BAM! TACO TIME!
**must use coconut milk from the can