Wednesday, September 3, 2008

Tofu Tacos

I know what you're thinking...not tofu!  But really if you cook tofu right, it's very tasty!  I found this recipe in a Sunset Magazine years ago when we were living in Palm Springs.  I've cooked the tofu all sorts of different ways for this - you can cook it as instructed below or you can chop it up so it looks like ground beef or bake it in thin strips (that's our favorite!).  Also if you want more spice/seasoning, you can double the marinade.

(Picture and recipe courtesy of Sunset)
  • 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 (optional)
  • About 1/2 cup reduced-fat sour cream (optional)
  • Queso Fresco cheese (optional, but VERY good, but not as low fat, I know!)
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.

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.

Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.

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.

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.

Serves 3-4

Nutritional Facts:
CALORIES 246(12% from fat); FAT 3.3g (sat 0.2g); CHOLESTEROL 0.0mg; CARBOHYDRATE 39g; SODIUM 1198mg; PROTEIN 16g; FIBER 7.6g

Julie R.

No comments: