Tofu Tacos

Name: Tofu Tacos
Ingredients: 12 ounces water- or vacuum-packed 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 cabbage; 2 tablespoons seasoned rice vinegar; 8 corn tortillas (6 in. diameter); About 1 cup tomato salsa; About 1/2 cup reduced-fat sour cream (optional)

12 ingredients

5 steps

Ingredients

12 ounces water- or vacuum-packed 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 cabbage
2 tablespoons seasoned rice vinegar
8 corn tortillas (6 in. diameter)
About 1 cup tomato salsa
About 1/2 cup reduced-fat sour cream (optional)

Directions

1

Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 1-inch cubes and lightly blot with more paper towels.
2

In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne. Add tofu and mix gently to coat cubes completely. Let stand 5 to 10 minutes, stirring occasionally.
3

Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.
4

Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.
5

Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.