Eating outdoors. That’s what you do when it’s the first really, REALLY nice weekend of the pre-summer season. The smokiness of the grill gets in your hair. The sun sinks below the skyline and suddenly you need your wool cardigan to drape over your shoulders (Should’ve worn pants, you think, glancing your goosebumped legs. You were a little overambitious for late May). You mingle with people you haven’t seen all winter. Every flat surface offers some tasty morsel, so you shuffle around to gather your meal, balancing a beverage underneath your sagging paper plate. Food tastes better outdoors, right?
These tofu tacos are made for summer gatherings, garnished with lime wedges, eaten outdoors with friends.
12 oz. firm tofu, drained and cut into 8 slices
4 c. shredded coleslaw mix
1 small bunch radishes, thinly sliced
1/2 c. chopped fresh cilantro
1 bunch scallions, sliced
1 1/2 tbsp. extra-virgin olive oil
2 limes (1 zested and juiced, 1 cut into wedges)
1/4 c. nonfat plain Greek yogurt
Kosher salt and freshly ground pepper
1 tbsp. taco seasoning
8 8-in. whole-wheat tortillas
1/4 c. shredded part-skim mozzarella or pepper jack cheese
1/4 c. salsa verde
Lay the 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 min. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tbsp. olive oil, 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 tofu on all sides with the remaining 1/2 tbsp. olive oil and sprinkle with taco seasoning. Heat a nonstick skillet over medium-high heat, then add tofu and cook until it begins to crisp, about 5 min; flip and cook 2 more min. (SL NOTE: You could also throw seasoned tofu strips onto the grill).
Toast tortillas in a dry skillet (or on grill!), 1 min. per side. Fill each tortilla with tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with lime wedges.