Tofu tacos

Ingredients:

• 340g firm tofu, patted dry and cut into 8 slices
• 4 tbsp. shredded cabbage salad mix
• 1 small bunch radishes, thinly sliced
• 0.5 cup chopped fresh cilantro
• 1 bunch green onions, thinly sliced
• 1.5 tbsp extra-virgin olive oil
• 2 limes (zest and juice one, cut one into wedges)
• 1/4 cup nonfat Greek yogurt
• 1 tsp taco seasoning
• 8 whole grain tortillas for tacos with a diameter of 20 cm.
• 1/4 cup shredded semi-skim mozzarella or pepper jack cheese
• 1/4 cup store-bought salsa verde

Preparation:

1. Place the tofu slices on a stack of paper towels; top with more paper towels and weight the pan to remove excess water, about 10 minutes. Meanwhile, in a large bowl, combine the coleslaw, radishes, cilantro, green onions, 1 teaspoon olive oil, lime zest, and half the lime juice. In a small bowl, combine the yogurt with the remaining lime juice and season with salt and pepper to taste.
2. Brush the tofu on all sides with the remaining 1/2 teaspoon olive oil and sprinkle with taco seasoning. Heat a nonstick skillet over medium heat, then add the tofu and cook until crispy, about 5 minutes; flip and cook for another 2 minutes. Slice into strips.
3. Toast the tortillas in a dry frying pan for 1 minute per side, or wrap them in a damp towel and microwave for 1 minute. Fill the tortillas with tofu, cheese, and coleslaw, drizzle with yogurt sauce and salsa. Serve with lime wedges.