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Tofu Tacos

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 10 min
  • 30 min
  • $$
Gatheredtable

Ingredients

  • 8 corn tortillas
  • 12 ounces firm tofu, drained and cut into 8 slices
  • 1 small bunch radishes, thinly sliced
  • 1 bunch scallions, sliced
  • 1/2 cup chopped fresh cilantro
  • 2 limes
  • 1/4 cup white cheddar cheese
  • 4 cups shredded cabbage
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/4 cup plain yogurt
  • sea salt and freshly ground pepper
  • 1 tablespoon taco seasoning
  • 1/4 cup jarred salsa verde

Directions

Prep: 1. Slice tofu lengthwise into 8 slices. 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. Slice radishes and scallions. Chop cilantro. 3. Zest and juice 1 lime. Cut 1 into wedges. 4. Shred cheese and cabbage. Make: 1. While tofu is being pressed, toss the cabbage, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. 2. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper. 3. Once pressed, brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. 4. 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. 5. Prepare your tortillas by warming in a dry skillet for 20-30 seconds per side (or by microwaving wrapped in a damp paper towel). Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.

Notes

This is great with the Taco Seasoning from the Gatheredtable library! - https://www.gatheredtable.com/recipes/173816

Goes great with these recipes

Carrot Salad with Cilantro and Cinnamon
Charred Corn and Tomato Salsa
Mexican Slaw
Lettuce Leaf Wraps

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