- 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)
- 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
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.