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“I love tofu and this is a recipe that I adapted from Sunset Magazine. The original recipe calls for cabbage, I use lettuce instead. Use cabbage if you desire.”
READY IN:
21mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

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 lettuce with vinegar.
  7. Stack tortillas and enclose in plastic wrap.
  8. Thread tofu cubes equally onto four 8-inch wooden skewers.
  9. Set a 12-inch nonstick frying pan over medium-high heat.
  10. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5-6 minutes total.
  11. Transfer to a serving platter.
  12. Mound lettuce mixture alongside.
  13. Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
  14. Wrap in a towel.
  15. Serve with tofu and lettuce, salsa, and sour cream.
  16. Eat taco style, filling as desired.

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