Tofu Tuesday

While students at Ole Miss (hotty toddy!), Ross suggested we partake in Tofu Tuesdays. And to be honest, I didn't even contemplate the proposal. No meat? No thank you.

Then I graduated to the real world and became a broke little career woman. Tofu is approximately $1.68, and one package is enough to feed at least two.. so we gave it a go. And may I say, I love some tofu. Especially fried, or stir-fried... or covered in some sort of spicy sauce.

But, we are all about keeping it healthy, simple & fresh here at One Green Table, so I decided to introduce y'all to Tofu Tuesdays with a tofu taco recipe.

Tofu Tacos, in 3 parts.

Tofu tacos:

flour tortillas (or corn tortillas for a gluten free meal!)

container of extra firm tofu

1 tbsp low sodium taco seasoning

Slice tofu into 8 pieces and place between paper towels with a weight on top (I used a heavy pan) for 10-20 minutes. This will draw out the moisture so tofu is firm (nothing is worse than jiggly tofu, it just tastes wrong).

Sprinkle tofu with taco seasoning.

Heat non-stick skillet over medium-high heat. Cover pan with non-stick spray, and cook tofu about 5 minutes per side. The key is to brown the pieces and give them a bit of a crunch on the outside (this gives it more of a meaty texture).

Dressing:

1/4 cup nonfat greek yogurt

1 tbsp chopped cilantro

juice of 1/2 lime

1/4 tsp garlic powder

lots of salt and pepper

Mix together and keep cold.

Kale slaw:

1 head of kale, coarsely chopped

2 green onions, coarsely chopped

juice of 1/2 lime

1/2 tsp cumin

1/2 tsp garlic powder

1 tsp honey

1 tsp dijon or spicy mustard

3-4 tbsp olive oil

lots of salt and pepper

Combine all ingredients except the first two. Pour over kale and green onions, mix, then refrigerate.

Tying it all together:

Stack tortillas and wrap in a damp paper towel. Warm in microwave for 1 minute. Slice tofu into bite sized pieces. Place tofu on tortilla, top with slaw and dressing. This recipe made enough for Ross to have 3 tacos, 2 for me... with a lot of leftover "slaw".

Leftovers:

Use leftover "slaw" as a salad with mushrooms, goat cheese, and artichoke (it's already "dressed"). Kale is such a sturdy veggie that it can hold up to a salad dressing for a few days without getting soggy.

Maybe next we'll do Meatless Monday :)

Sarah