Tofu Tacos

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20 minutes
10 minutes
Tofu Tacos

Firm tofu, pressed to remove excess water and seared until crisp, makes a satisfying filling when topped with all the fixings!


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 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 black pepper

1 tablespoon taco seasoning

Eight 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. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.

  3. Brush the tofu on all sides with the remaining 1/2 tablespoon 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.

  4. 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.


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