05 May 2014

Cinco de Mayo tacos

Smoked shitake mushrooms, baby kale, chipotle salsa, cucumbersPanko encrusted tofu, pickled red cabbage, cucumbers

After pressing liquid from tofu, season with salt, cayenne, and coriander
Spread mayonaise (or veganaise) all over tofu, then toss in panko breadcrumbs. 

Bake the tofu at 350 for 20 mins per side, or until browned on both sides

Saute mushrooms until all liquid is released.  Salt lightly and sprinkle with a little bit of Wrights liquid smoke.

1 comment:

Nikki Burst said...

I want to eat this now.