Tacos - Tofu
food.com
I love tofu and this is a recipe that I adapted from Sunset Magazine. The original recipe calls for cabbage, I use lettuce instead. Use cabbage if you desire.
- 3
- 15 mins
- 21 mins
Ingredients
- 1 (12 ounce) box
- extra firm tofu
- 2 tablespoons
- soy sauce
- 1 tablespoon
- lime juice
- 1 tablespoon
- chili powder
- 1 teaspoon
- ground cumin
- 1 teaspoon
- garlic powder
- 1/4 teaspoon
- cayenne
- 3 cups finely shredded lettuce or 3 cups
- cabbage
- 3 cups
- cabbage
- 2 tablespoons
- seasoned rice vinegar
- 8 8
- soft
- corn tortillas
- (6-inch)
- 1 cup
- salsa, of your choice
- 1/2 cup
- reduced-fat sour cream
- (optional)
Preparation
Step 1
Directions:
Prep Time: 15 mins
Total Time: 21 mins
1 Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
2 Cut into 1-inch cubes and lightly blot with more paper towels.
3 In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
4 Add tofu and mix gently to coat cubes completely.
5 Let stand 5 to 10 minutes, stirring occasionally.
6 Meanwhile, in another bowl, mix lettuce with vinegar.
7 Stack tortillas and enclose in plastic wrap.
8 Thread tofu cubes equally onto four 8-inch wooden skewers.
9 Set a 12-inch nonstick frying pan over medium-high heat.
10 When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5-6 minutes total.
11 Transfer to a serving platter.
12 Mound lettuce mixture alongside.
13 Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
14 Wrap in a towel.
15 Serve with tofu and lettuce, salsa, and sour cream.
16 Eat taco style, filling as desired.
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