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Tofu Tacos

James Carrier
Yield Makes 3 or 4 servings
Notes: If your wooden skewers are too long to fit in the pan, cut them to size with scissors.

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)

Nutrition Information

  • calories 246
  • caloriesfromfat 12 %
  • protein 16 g
  • fat 3.3 g
  • satfat 0.2 g
  • carbohydrate 39 g
  • fiber 7.6 g
  • sodium 1198 mg
  • cholesterol 0.0 mg

How to Make It

  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.