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Here, we tear the tofu instead of cutting it. That might sound odd, but it’s the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.

Hoy Howard Headshot
Joy Howard
EatingWell Magazine, April 2021

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Credit: Jason Donnelly

Recipe Summary

active:
20 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.

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  • Whisk 2 tablespoons lime juice, cornstarch, oil, 1 tablespoon adobo, 3/4 of the garlic, cumin and 3/4 teaspoon salt in a large bowl. Pat tofu dry, add to the bowl and toss to coat. Spread the tofu on the prepared baking sheet.

  • Bake, stirring halfway through, until golden brown, 20 to 25 minutes.

  • Meanwhile, mix sour cream and 1 tablespoon lime juice with the remaining 1/2 tablespoon adobo sauce, garlic and 1/4 teaspoon salt in a small bowl. Toss cabbage, cilantro and the remaining 2 tablespoons lime juice in a medium bowl.

  • Serve the tofu in tortillas with the slaw and sour cream mixture.

Nutrition Facts

351 calories; fat 18g; cholesterol 9mg; sodium 452mg; carbohydrates 35g; dietary fiber 6g; protein 18g; sugars 3g; niacin equivalents 5mg; saturated fat 4g; vitamin a iu 162IU.
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