Tofu Tacos

Ingredients

• 3 cups cabbage shredded finely
• 0.3 teaspoon cayenne 
• 1 tablespoon chili powder 
• 8  corn tortillas (6 in. diameter)
• 12 ounces vacuum-packed extra-firm tofu 
• 1 teaspoon garlic powder 
• 1 teaspoon ground cumin 
• 1 tablespoon juice of lime 
• 1 cup tomato salsa 
• 2 tablespoons seasoned rice vinegar 
• 2 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• paper towels
• oven
• plastic wrap
• microwave
• skewers
• colander
• wooden skewers

Directions

1. Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
2. Cut into 1-inch cubes and lightly blot with more paper towels.
3. In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne.
4. Add tofu and mix gently to coat cubes completely.
5. Let stand 5 to 10 minutes, stirring occasionally.
6. Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.
7. Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total.
8. Transfer to a serving platter. Mound cabbage mixture alongside.
9. Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel.
10. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.