Supercrunch Tofu Tacos

Photo: Marcus Nilsson; Styling: Theo Vamvounakis

Pickled daikon radishes and carrots plus a spicy Sriracha sauce set these Asian-inspired tacos apart. Pan-sautéed cashews lend meaty crunch to this vegetarian dish.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 16 Minutes
Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 397
  • Fat: 18.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 10.9g
  • Polyunsaturated fat: 3.2g
  • Protein: 13g
  • Carbohydrate: 45.7g
  • Fiber: 6.6g
  • Cholesterol: 0.0mg
  • Iron: 2.5mg
  • Sodium: 516mg
  • Calcium: 256mg

Ingredients

  • 1 (14-ounce) package extra-firm tofu, drained
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons canola oil
  • 2 tablespoons unsalted cashews
  • 1/4 cup rice wine vinegar
  • 3 tablespoons water
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups (2-inch) julienne-cut carrots
  • 1 1/2 cups (2-inch) julienne-cut peeled daikon radish
  • 2 tablespoons canola mayonnaise
  • 1 1/2 teaspoons Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon rice wine vinegar
  • 8 (6-inch) corn tortillas
  • 1/4 cup diagonally sliced green onions

Preparation

  1. 1. Cut tofu lengthwise into 2 (1-inch-thick) slices. Cut each slice lengthwise into 4 (1-inch-thick) strips. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; top with a cast-iron skillet or other heavy pan. Let stand 15 minutes.
  2. 2. Heat a large skillet over medium-high heat. Sprinkle tofu with salt and pepper. Add canola oil to pan, and swirl to coat. Add tofu to pan; cook 10 minutes or until browned, turning to brown all sides. Remove tofu from pan, and drain on paper towels. Add cashews to pan; cook 30 seconds or until nuts are just beginning to brown. Remove nuts with a slotted spoon, and coarsely chop. Cut tofu strips crosswise into 1-inch cubes. Combine 1/4 cup vinegar, 3 tablespoons water, and sugar in a small saucepan; bring to a boil. Remove from heat; add carrots and radish. Let stand 15 minutes; drain. Combine mayonnaise, Sriracha, and 1 teaspoon vinegar in a small bowl, stirring with a whisk.
  3. 3. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange about 1/4 cup carrot mixture in center of each tortilla; top with 4 tofu pieces, about 1/2 teaspoon cashews, about 1 teaspoon mayonnaise mixture, and 1 1/2 teaspoons green onions.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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