Tofu Tacos
Serves: 3
Clarabelle Lynch
1 January 1970
Based on User reviews:
53
Spice
38
Sweetness
61
Sourness
48
mins
Prep time (avg)
6.2
Difficulty
Ingredients:
4 cups
Coleslaw (shredded mix)1 small
Radishes (bunch, thinly sliced)1 cup
Cilantro (chopped fresh)1 bunch
Scallions (sliced)1.5 tbsps
Extra-Virgin Olive Oil1 tbsp
Taco Seasoning1 cup
Salsa Verde (jarred)Directions:
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
Photograph by Antonis Achilleos