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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: If your wooden skewers are too long to fit in the pan, cut them to size with scissors. Ingredients:
12 ounces water- or vacuum-packed 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 cabbage |
2 tablespoons seasoned rice vinegar |
8 corn tortillas (6 in. diameter) |
about 1 cup tomato salsa |
about 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. Cut into 1-inch cubes and lightly blot with more paper towels.
2. In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne. Add tofu and mix gently to coat cubes completely. Let stand 5 to 10 minutes, stirring occasionally.
3. Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.
4. Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.
5. Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.
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