Tofu Tacos

James Carrier

Notes: If your wooden skewers are too long to fit in the pan, cut them to size with scissors.

Yield: Makes 3 or 4 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 12%
  • Protein: 16g
  • Fat: 3.3g
  • Saturated fat: 0.2g
  • Carbohydrate: 39g
  • Fiber: 7.6g
  • Sodium: 1198mg
  • Cholesterol: 0.0mg


  • 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)


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