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  • Tofu Tacos

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    bookish33s
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    Tofu is drained and cut into 8 slices; coleslaw, radishes, cilantro and scallions are in a bowl. Brush tofu on all sides with olive oil; cook 5 minutes; flip; cook 2 more minutes. Fill tortillas with tofu, cheese and slaw; drizzle with yogurt sauce and salsa.

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    Tofu is drained and cut into 8 slices; coleslaw, radishes, cilantro and scallions are in a bowl. Brush tofu on all sides with olive oil; cook 5 minutes; flip; cook 2 more minutes. Fill tortillas with tofu, cheese and slaw; drizzle with yogurt sauce and salsa.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
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    30 views1 page

    Tofu Tacos

    Uploaded by

    bookish33s
    Tofu is drained and cut into 8 slices; coleslaw, radishes, cilantro and scallions are in a bowl. Brush tofu on all sides with olive oil; cook 5 minutes; flip; cook 2 more minutes. Fill tortillas with tofu, cheese and slaw; drizzle with yogurt sauce and salsa.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    of 1

    Tofu Tacos

    http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_993...

    Tofu Tacos
    Recipe courtesy Food Network Magazine

    Prep Time: Inactive Prep Time: Cook Time:

    10 min -20 min

    Level: Easy

    Serves: 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

    Directions
    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. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper. Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. 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. Cut into strips. Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges. 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 Photograph by Antonis Achilleos

    Copyright 2012 Television Food Network G.P. All Rights Reserved

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    4/13/2012 11:43 AM

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