Tofu Tacos

These tofu tacos were very good! I cut up the tofu into pieces before I cooked it in order to make it a little crispier all around. I also made half according to the recipe with taco seasoning but cooked half with Korean BBQ sauce.


firm tofu
12 ounces
shredded coleslaw mix
4 cups
small bunch radishes
chopped fresh cilantro
1/2 cup
bunch scallions
nonfat plain Greek yogurt
1/2 cup
whole-wheat tortillas
shredded part-skim mozzarella or pepper jack cheese
1/4 cup
jarred salsa verde
1/4 cup


Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. 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.
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. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.