If you're craving fish tacos, this veganized version won't disappoint. The nori and lime gives the tofu a bright seafood flavor, while the sweetness of the salsa and creaminess of the slaw round out each perfect bite.
If using nori sheets, use a spice grinder to turn the nori sheets into fine flakes.
Add all of the paste ingredients to a bowl and mix to combine. Your paste should be thin enough to evenly spread over the tofu.
Unwrap tofu and break into bite-sized chunks over the bowl. As you do this, use your thumb to create craggy, rounded edges. (They're still edible if they're blocky and smooth, but the pieces will hold the paste better and take on a more natural shape if they're rounded and have craggy edges.)
Lightly fold the chunks into the paste.
Scoop tofu onto a lined sheet pan and place in the oven. Cook in the oven for 30 minutes or until the tofu is nicely blackened and crispy on the outside.
Creamy Vegan Slaw
Simply combine all the ingredients in a bowl, mix to combine, and serve.
To Assemble the Tacos
Heat your corn tortillas on a skillet over medium heat until they are softened (30 second to 1 minute per tortilla). Store the tortillas on a plate covered by another plate or a clean towel. The moisture from the heat will keep the tortillas soft.)
Place all of the taco elements in seperate bowls to creat a "taco bar."
For each taco: Lay 1 corn tortilla flat, add a small scoop of vegan "fish," slaw, and black bean & mango salsa. Add a sliced avocado and a squeeze of lime juice. Enjoy!