Notes: If your wooden skewers are too long to fit in the pan, cut them to size with scissors.
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)
How to Make It
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.
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.
Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.
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.
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.