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What You Need
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• 1 pkg. tofu
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• 4 cups shredded cabbage
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• ½ cup chopped cilantro
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• 1 bunch green onions, sliced
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• 1 ½ Tbsp. olive oil
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• 2 limes (1 zested and juiced, 1 cut into wedges)
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• ¼ cup non fat yogurt
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• Kosher salt and freshly ground pepper
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• 1 Tbsp. taco seasoning
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• 8 tortillas
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• ¼ cup shredded pepper jack
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• salsa
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How You Make It
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Lay to 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 cabbage, cilantro, green onions, 1 Tbsp. 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. Brush the tofu on all sides with the remaining ½ Tbsp. 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. Toast the tortillas in a dry skillet, 1 minutes per side, or wrap in a damp towel and microwave 1 minutes. Fill with the tofu, cheese and slaw. Then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
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