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Taco de Tofu
Taco de Tofu
  • 1 package extra-firm or baked tofu
  • 2 tbsp. Liquid Aminos
  • 1 tbsp. lime juice
  • 1/2 tsp. mild ground chiles
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • 3 c. finely shredded cabbage
  • 2 tsp. each lime juice, lemon juice, concentrated pineapple and orange juice
  • 12 corn tortillas
  • About 1 c. tomato salsa

These are San Felipe style tacos with tofu strips rather than burger and served with a sweet-sour cabbage salad and salsa. You may substitute baked tofu for the fresh. If so, skip instruction No. 1.

  1. Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 1/4” x 1” x 2” slices. Place on paper towels to drain while mixing marinade.
  2. In a bowl, mix Liquid Aminos, lime juice, ground chiles, cumin, garlic powder. Place in flat casserole dish. Add tofu and mix gently to coat tofu pieces completely. Let stand 30 minutes or as long as overnight in refrigerator.
  3. Meanwhile in another bowl, mix cabbage with lime, lemon, pineapple and orange juice.
  4. Place tofu slices on a lightly sprayed non-stick pan and bake in 400° oven about 30 minutes, turning once. Transfer to a serving platter. Arrange cabbage alongside if you wish.
  5. Heat tortillas for about 1 minute. Wrap in towel to stay warm. Serve with tofu, cabbage, salsa, etc.

Makes 8 tacos