Crispy Roasted Tofu Tacos
Prep: 15 minutes plus standing
Roast: 30 minutes • Serves: 4
2 tablespoons olive oil
1 tablespoon plus 2 teaspoons less-sodium soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
3 tablespoons cornstarch
1-1/2 cups broccoli coleslaw
1/4 cup plus 1/2 tablespoon less-sodium teriyaki marinade and sauce
8 (6-inch) whole wheat fajita-style tortillas
1/3 cup chopped roasted unsalted peanuts
2 tablespoons fresh cilantro leaves
1 teaspoon black sesame seeds
1. Preheat oven to 400°; line rimmed baking pan with parchment paper. Wrap tofu in paper towels and place on a plate; top with a second plate and weigh down with a heavy object. Let tofu stand 15 minutes; cut into 1-inch cubes.
2. In large bowl, gently toss oil, soy sauce, garlic powder, ginger and tofu. Add cornstarch; toss gently to coat. Spread tofu mixture in single layer on prepared pan; roast 30 minutes or until golden brown and crisp, stirring once. Makes about 4 cups.
3. In small bowl, toss coleslaw and 2 tablespoons marinade and sauce. Serve 2 cups crispy roasted tofu in tortillas topped with coleslaw mixture, peanuts, cilantro, sesame seeds and remaining 2-1/2 tablespoons sauce. Cool remaining 2 cups crispy-roasted tofu and refrigerate in an airtight container up to 3 days; use in the Tofu-Sushi Rice Bowls recipe.
Approximate nutritional values per serving (2 tacos):
454 Calories, 18g Fat (4g Saturated), 0mg Cholesterol,
735mg Sodium, 53g Carbohydrates, 8g Fiber, 21g Protein