Tofu Tacos

by Devenee
Tofu Tacos


  • 12 ounces firm tofu, drained and cut into 8 slices- finger size
  • 3 cups shredded cabbage
  • 1/2 cup shredded carrots
  • 1/2 c shredded purple cabbage
  • 1/2 cup chopped fresh cilantro
  • 1 bunch scallions, sliced on a bias
  • 1 small bunch radishes, thinly sliced
  • 1/4 cup nonfat plain Greek yogurt
  • 1/4 cup shredded pepper jack cheese
  • 1/4 cup of salsa verde
  • 1 1/2 tablespoons coconut oil melted
  • 2 limes (zest and juice 1 lime, cut other into wedges)
  • 1 tablespoon taco seasoning-(or make your own)
  •  salt and freshly ground pepper
  • 8, 8-inch whole-wheat tortillas or a low carb version


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.

yields-4 servings

Per serving:

Calories 481

Fat 19 g

Carbohydrate 48 g- depends on type of wraps used

Protein 22 g


Approved by Sean Marszalek, CEO SDC Nutrition,Inc

The post Tofu Tacos appeared first on About Time.

by Devenee


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