Tofu tacos

Votes: 5

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 481, total fat 19 G., saturated fats 3 G., proteins 22 G., carbohydrates 56 G., fiber 8 G., cholesterol 4 mg, sodium 537 mg, sugar 0 G.

Make delicious and juicy vegetarian tacos by filling a tortilla with fried tofu and coleslaw with radishes and cilantro in a lime dressing instead of meat. Press the tofu slices before frying to remove as much water as possible, ensuring a crispy crust. Taco seasoning infuses them with the traditional Tex-Mex flavor, so you won't even miss the meat. Top each taco with shredded cheese, refreshing yogurt sauce, and tomatillo salsa. Enjoy!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

340g firm tofu, patted dry and cut into 8 slices
4 tbsp. shredded cabbage salad mix
1 small bunch radishes, thinly sliced
0.5 cup chopped fresh cilantro
1 bunch green onions, thinly sliced
1.5 tbsp extra-virgin olive oil
2 limes (zest and juice one, cut one into wedges)
1/4 cup nonfat Greek yogurt
1 tsp taco seasoning
8 whole grain tortillas for tacos with a diameter of 20 cm.
1/4 cup shredded semi-skim mozzarella or pepper jack cheese
1/4 cup store-bought salsa verde

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: tofu, white cabbage, radish, mozzarella cheese, pepper jack cheese, yogurt, taco seasoning, lime, tortilla

Cooking the dish according to the recipe:

Place the tofu slices on a stack of paper towels; top with more paper towels and weight the pan to remove excess water, about 10 minutes. Meanwhile, in a large bowl, combine the coleslaw, radishes, cilantro, green onions, 1 teaspoon olive oil, lime zest, and half the lime juice. In a small bowl, combine the yogurt with the remaining lime juice and season with salt and pepper to taste.
Brush the tofu on all sides with the remaining 1/2 teaspoon olive oil and sprinkle with taco seasoning. Heat a nonstick skillet over medium heat, then add the tofu and cook until crispy, about 5 minutes; flip and cook for another 2 minutes. Slice into strips.

Toast the tortillas in a dry frying pan for 1 minute per side, or wrap them in a damp towel and microwave for 1 minute. Fill the tortillas with tofu, cheese, and coleslaw, drizzle with yogurt sauce and salsa. Serve with lime wedges.

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