While I have never tasted an actual Rubios fish taco, my dear omnivore husband has eaten his fair share. I tweaked a copy cat recipe I found on line and made it vegan. This recipe gets the hubby seal of approval, which is a big deal because his eating tofu is usually out of obligation. I guess everything tastes better beer-battered. I had never fried anything until I tried this recipe. I must admit I was a little nervous. It was surprisingly easy. I use my $7 IKEA wok. It works perfectly. I pour the used oil into an empty jar when I am finished. Also, a note about beer. Some beer or perhaps most beer is not technically vegan. If you are concerned, you can use water in place of the beer or seek out a vegan beer. If you are vegan, you probably already know which ones those are. Enjoy!
Faux fish Tacos (vegan Rubios copycat recipe)
Package extra firm tofu (frozen in the package and then thawed,
this gives a “meaty” texture. After it is thawed, drain under weights when ready to use)
1cup cold beer
garlic powder(to taste)
1/2cup plain soy yogurt
garlic, to taste (I use at least one clove)
Salsa ( I use premade “fresh” salsa from the store)
1garlic clove, peeled and minced
6tomatoes, ripe, peeled, seeded and diced
2cilantro leaves, chopped, stems removed
2jalapeno chiles, seeded and chopped
1 1/2teaspoons salt
oil(for deep frying)
Nori sheets to add that “sea” taste
1lime, cut into wedges
Prepare salsa; reserve.
Mix flour with favorite spices such as garlic powder, red or black
Stir the flour mixture into the beer and mix until well blended.
Put the vegetable oil into a deep skillet and bring to 375°F
Cut tofu into 1/2 in thick “fillets”, dip in batter and place in
oil. Cook until batter is crispy and golden brown.
Heat corn tortillas lightly in a skillet until they are soft and hot.
To assemble, on each tortilla layer the tofu fillet, white sauce,
salsa and cabbage and a piece of nori . Top it off with a squeeze of lime.