Tofu Tacos Recipe

Name: Tofu Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces firm tofu, drained and cut into 8 slices; 4 cups shredded coleslaw mix; 1 small bunch radishes, thinly sliced; 1/2 cup chopped fresh cilantro; 1 bunch scallions, sliced; 1 1/2 tablespoons extra-virgin olive oil; 2 limes (1 zested and juiced, 1 cut into wedges); 1/4 cup nonfat plain Greek yogurt; Kosher salt and freshly ground pepper; 1 tablespoon taco seasoning; 8 8 -inch whole-wheat tortillas; 1/4 cup shredded part-skim mozzarella or pepper jack cheese; 1/4 cup jarred salsa verde

Servings: persons

12 ounces firm tofu, drained and cut into 8 slices
4 cups shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 cup chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tablespoons extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 cup nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tablespoon taco seasoning
8 8 -inch whole-wheat tortillas
1/4 cup shredded part-skim mozzarella or pepper jack cheese
1/4 cup jarred salsa verde

1
Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes.
2
Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl.
3
Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
4
Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning.
5
Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes.
6
Cut into strips.
7
Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute.
8
Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa.
9
Serve with the lime wedges.
10
Per serving: Calories 481; Fat 19 g (Saturated 3 g); Cholesterol 4 mg; Sodium 537 mg; Carbohydrate 56 g; Fiber 8 g; Protein 22 g
11
Photograph by Antonis Achilleos

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 ounces firm tofu, drained and cut into 8 slices, 4 cups shredded coleslaw mix, 1 small bunch radishes, thinly sliced, 1/2 cup chopped fresh cilantro, and more.

Yes, Tofu Tacos falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tofu Tacos

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