Spicy Tofu Tacos with Cabbage Slaw

Heirloom Vegetable Recipe

from the garden and kitchen of Mike Scott

Ingredients:   Spicy Seasoning: 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon chili powder 1 tablespoon cayenne pepper 1 & 1/2 tablespoons cumin 1 teaspoon sea salt * This is enough seasoning for more than one meal. I use 1 tablespoon of the spicy seasoning for this recipe and save the remaining seasoning for other meals you want to spice up.   12 ounces firm tofu, drained and cut into 1 inch cubes 4 cups cabbage, chopped 3 to 4 radishes, thinly sliced 1 small red onion, chopped 1/2 cup fresh cilantro, chopped  2 limes, 1 zested and juiced, 1 cut into wedges 8 corn tortillas 1/4 cup nonfat plain Greek yogurt 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 2 tablespoons olive oil Sea salt & pepper to taste

Directions:             In a large skillet heat 1 tablespoon olive oil over medium heat. Add tofu, 1 tablespoon spicy seasoning, and 1 tablespoon Worcestershire sauce. Cook until the tofu is a light golden brown.   In a large bowl, add cabbage, red onion, cilantro, radishes, lime zest, red wine vinegar, 1 tablespoon olive oil, and half of the lime juice, and toss. Mix the remaining lime juice with the yogurt and season with salt and pepper.   Serve tofu and cabbage slaw on warm tortillas and drizzle with yogurt lime sauce. Serve with lime wedges. Enjoy!   Fresh from Mike’s garden: cabbage, red onion, radishes, and cilantro

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