Rhi’s Uptown Battered Vegan Tacos

How to make Rhi’s Uptown Battered Vegan Tacos


For the beer-battered tofu:

  • 1 packet of tofu
  • 1 cup of all-purpose flour
  • 1tsp paprika
  • 1tsp black pepper
  • 1tsp salt
  • 1tsp cayenne pepper
  • a pinch of cinnamon
  • A can of Uptown Craft Lager

For the pan

  • A big cup of vegetable oil

For the pico de gallo

  • A good handful of yellow or red tomatoes, seeded and chopped
  • 1 small onion, chopped
  • Chopped coriander (if you like)
  • A chilli, seeded and chopped, or dried flakes
  • Salt and pepper to season

Other ingredients 

  • Tacos
  • A handful of mango diced
  • Cucumber diced
  • A cup of red cabbage shredded
  • Vegan mayo
  • Hot sauce






For the tofu:

  1. Place the flour and seasoning into a bowl and stir well
  2. Chop the tofu into long strips
  3. Heat a deep pan and add vegetable oil
  4. Soak tofu strips into a bowl beer, then into the flour mixture and repeat a few times ensuring it’s completely covered
  5. Carefully place the tofu in the oil pot, repeat until the pan is filled
  6. Fry for a few minutes until its a lovely golden brown colour then flip them on the other side
  7. When the tofu looks cooked, transfer to a plate to cool and sprinkle with sea salt.

For the pico de Gallo:

It’s pretty simple: chop all the ingredients up into a bowl! Drizzle with some olive oil if you’d like!

Then start assembling the tacos with your choice of salad and chow down!