Tofu Tacos - cooking recipe

Ingredients

1 (12 ounce) box extra firm tofu
2 tablespoons soy sauce
1 tablespoon lime juice
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1/4 teaspoon cayenne
3 cups finely shredded lettuce or 3 cups cabbage
2 tablespoons seasoned rice vinegar
8 soft corn tortillas (6-inch)
1 cup salsa, of your choice
1/2 cup reduced-fat sour cream (optional)

Preparation

Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels.
Cut into 1-inch cubes and lightly blot with more paper towels.
In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder and cayenne.
Add tofu and mix gently to coat cubes completely.
Let stand 5 to 10 minutes, stirring occasionally.
Meanwhile, in another bowl, mix lettuce with vinegar.
Stack tortillas and enclose in plastic wrap.
Thread tofu cubes equally onto four 8-inch wooden skewers.
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, 5-6 minutes total.
Transfer to a serving platter.
Mound lettuce mixture alongside.
Heat tortillas in a microwave oven at full power until hot and steamy, 30-45 seconds.
Wrap in a towel.
Serve with tofu and lettuce, salsa, and sour cream.
Eat taco style, filling as desired.