Monday, July 2, 2012

Tofu Tacos

I turned to tofu for our protein for today's Meatless Monday dinner and made tacos with it.  I used a 12 ounce block which I drained and sliced.  I then laid out the slices on paper towels, weighed them down to drain out even more of the water.  The tofu slices were brushed with olive oil, sprinkled with taco seasoning and browned in a nonstick skillet on both sides.  The tofu slices were cut into strips and placed in warmed whole wheat tortillas and topped with a coleslaw mixture and finally drizzled with a yogurt sauce and green salsa.  Yum, just like a fish taco but with tofu.

These were not only delicious, but healthy and came in at 481 calories for 2 tacos. 

Tofu Tacos
Makes 4 Servings

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

Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to pres 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.

From Food Network

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