Preheat the oven to 425° F, and grease your baking sheet.
In a medium bowl, mix together the milk and vinegar. In a large bowl, combine the flour, panko, cornstarch and seasonings. Toss the tofu pieces in the milk mixture and then the panko mixture, and transfer it to the greased baking sheet in a single layer. Spray the tofu with spray oil, making sure to coat it evenly.
Bake for 20 minutes. Flip the tofu over, and bake for 15-20 minutes more. Your tofu is finished cooking when it's golden brown.
Make the chipotle sauce
Combine all of the sauce ingredients in your blender, and puree until completely smooth. If you need to, you can add more water by the tablespoon as needed to get a smooth mix,.
Put it all together
To make one taco, grab a tortilla and add three pieces of crispy tofu, 2 tablespoons of cabbage, and an avocado slice. Drizzle with the chipotle sauce. Repeat to make as many tacos as you like!
About the milk/vinegar mixture: We're basically making vegan buttermilk here. Buttermilk's acidity (in this case from the vinegar) helps the cornmeal coating stick better and helps the tofu brown better. I recommend mixing up the "buttermilk" first, then doing the rest of your prep, so the milk has a chance to curdle a bit. Curdling isn't often the goal in cooking, but today it is!Preparing the tofu: After you press your tofu, cut the block in quarters lengthwise and then make 8 equal slices widthwise, so you end up with 32 "fingers" of tofu.You can shred your cabbage by hand or use bagged "coleslaw". It's fine if your bagged slaw includes other veggies. The more the merrier!You may have some leftover tofu when you make this recipe. Store leftovers in an airtight container in the refrigerator. Reheat on a lined baking sheet in the oven at 350° F for 10 minutes.You may also end up with leftover chipotle sauce. It will keep in the fridge for around 5 days. Use it on sandwiches or wraps for some creamy, smoky flavor.If you aren't making all of the tacos today, store leftover components separately. Squeeze some lemon or lime juice onto the sliced avocado to prevent browning, and use the leftovers within 3 days.
Prep Time 20minutes
Cook Time 40minutes
Total Time 1hour
Course Main Course
Keyword crispy tofu tacos
Crispy tofu tacos recipe from Glue & Glitter, https://www.glueandglitter.com/crispy-tofu-tacos/