Tofu Tacos

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Firm tofu, pressed to remove excess water and seared until crisp, makes a satisfying taco filling when topped with all the fixings. Your Taco Tuesday (or Meatless Monday) will never be the same!
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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
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Ingredients

Directions

  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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