Tofu Tacos

  1. Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes.
  2. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl.
  3. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
  4. Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning.
  5. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes.
  6. Cut into strips.
  7. Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute.
  8. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa.
  9. Serve with the lime wedges.
  10. Per serving: Calories 481; Fat 19 g (Saturated 3 g); Cholesterol 4 mg; Sodium 537 mg; Carbohydrate 56 g; Fiber 8 g; Protein 22 g
  11. Photograph by Antonis Achilleos

firm tofu, shredded coleslaw mix, radishes, fresh cilantro, scallions, extravirgin olive oil, nonfat plain, kosher salt, taco, tortillas, mozzarella, verde

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tofu-tacos-recipe.html (may not work)

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