Crunchy AF (as fried) Tacos
Author: 
Recipe type: Vegan, Gluten-free
Cuisine: Mexican
Serves: 5-6 tacos
 
Ingredients
  • TOFU
  • 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
  • SLAW
  • Juice of 1 lime
  • 3 tbsp. coconut milk**
  • Coleslaw mix
  • TO ASSEMBLE
  • Que Pasa Corn Tortillas
  • Avocado or guacamole
  • Shredded coconut, to garnish (optional)
Instructions
  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. 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.
  3. 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 (; )
  4. For the slaw, whisk the lime and coconut milk together and toss in the coleslaw.
  5. 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!
Notes
*take ½ c. oats and ground into flour with a blender or food processor
**must use coconut milk from the can
Recipe by Radiant Rachels at https://radiantrachels.com/crunchy-af-tacos/