Dry tofu slices on papertowelsboth on top and bottom, 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 melted coconut 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 the salt and pepper.
Brush the tofu on all sides with the remaining 1/2 tablespoon melted coconut 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; turn over and cook 2 more minutes. Cut into strips.
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 verde. Serve with the lime wedges.
Fat 19 g
Carbohydrate 48 g- depends on type of wraps used
Protein 22 g
Approved by Sean Marszalek, CEO SDC Nutrition,Inc
Co-founder of SDC Nutrition, Devenee has held various leadership positions in the business sector. She graduated from The PA Culinary Institute in 2001. Her experience in the kitchen allows her to create products that are built to meet the various needs of SDC’s customers.