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Prep Time: 15 Minutes Cook Time: 6 Minutes |
Ready In: 21 Minutes Servings: 4 |
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I love tofu and this is a recipe that I adapted from Sunset Magazine. The original recipe calls for cabbage, I use lettuce instead. Use cabbage if you desire. Ingredients:
1 (12 ounce) box extra firm tofu |
2 tablespoons soy sauce |
1 tablespoon lime juice |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1 teaspoon garlic powder |
1/4 teaspoon cayenne |
3 cups finely shredded lettuce or 3 cups cabbage |
2 tablespoons seasoned rice vinegar |
8 soft corn tortillas (6-inch) |
1 cup salsa, of your choice |
1/2 cup reduced-fat sour cream (optional) |
Directions:
1. Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
2. Cut into 1-inch cubes and lightly blot with more paper towels.
3. In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
4. Add tofu and mix gently to coat cubes completely.
5. Let stand 5 to 10 minutes, stirring occasionally.
6. Meanwhile, in another bowl, mix lettuce with vinegar.
7. Stack tortillas and enclose in plastic wrap.
8. Thread tofu cubes equally onto four 8-inch wooden skewers.
9. Set a 12-inch nonstick frying pan over medium-high heat.
10. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5-6 minutes total.
11. Transfer to a serving platter.
12. Mound lettuce mixture alongside.
13. Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
14. Wrap in a towel.
15. Serve with tofu and lettuce, salsa, and sour cream.
16. Eat taco style, filling as desired.
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