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Photo: Jason Donnelly
Active Time:20 minsTotal Time:45 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:45 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:45 mins
Total Time:
45 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients5tablespoonslime juice, divided¼cupcornstarch2tablespoonscanola or avocado oil1 ½tablespoonsadobo sauce (from canned chipotles in adobo), divided4clovesgarlic, grated, divided1tablespoonground cumin1teaspoonsalt, divided2(14 ounce) packagesextra-firm tofu, drained and torn into 1-inch pieces½cupsour cream3cupsshredded cabbage¼cupchopped fresh cilantro12corn tortillas, warmed
Cook Mode(Keep screen awake)
Ingredients
5tablespoonslime juice, divided
¼cupcornstarch
2tablespoonscanola or avocado oil
1 ½tablespoonsadobo sauce (from canned chipotles in adobo), divided
4clovesgarlic, grated, divided
1tablespoonground cumin
1teaspoonsalt, divided
2(14 ounce) packagesextra-firm tofu, drained and torn into 1-inch pieces
½cupsour cream
3cupsshredded cabbage
¼cupchopped fresh cilantro
12corn tortillas, warmed
DirectionsPreheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.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.Originally appeared: EatingWell Magazine, April 2021
Directions
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.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.
Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
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.
Originally appeared: EatingWell Magazine, April 2021
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Nutrition Facts(per serving)351Calories18gFat35gCarbs18gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
