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Categories:
firm tofu soy sauce lime juice chili powder ground cumin garlic cayenne cabbage cabbage rice vinegar lime juice corn tortillas cilantro sour cream garlic lime cilantro salt
Viewed: 104 - Published at: 7 years agoIngredients
- Spicy Tofu:
- 24 ounces firm tofu (not silken)
- 4 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1/2 teaspoon cayenne
- Cabbage:
- 4 cups finely shredded cabbage
- 3 tablespoons seasoned rice vinegar
- 1/2 tablespoon lime juice
- Corn Tortillas
- CILANTRO-GARLIC AIOLI:
- 1 1/2 cups tofu sour cream
- 2 large cloves garlic, peeled and coarsely chopped
- juice of 1 lime
- 1/3 cup cilantro leaves
- dash salt
Method
- TOFU:
- Drain tofu in a colander and press out excess water with paper towels. Cut into 1/2 inch cubes. Combine soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne in a large bowl. Add tofu and mix gently. Let stand for 10 minutes, stirring occasionally. Place a large non-stick frying pan on medium heat. Add tofu and cook turning occasionally for about 10 minutes. Set aside.
- Cabbage:
- Combine all ingredients in a bowl and set aside
- Corn Tortillas
- Soften individually on a dry non-stick griddle, or wrap in a towel and heat in the microwave.
- To assemble:
- Take a soft corn tortilla, spoon tofu and cabbage down the center, add a bit of aioli and some hot sauce, if desired, roll up and eat with your fingers.
- CILANTRO-GARLIC AIOLI:
- Place all ingredients in a food processor and process until smooth.
