- Level: Intermediate
- Total: 1 hr 20 min
- Active: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 7 mg
- Sodium
- 1324 mg
- Level: Intermediate
- Total: 1 hr 20 min
- Active: 1 hr 10 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 394
- Total Fat
- 24 g
- Saturated Fat
- 4 g
- Carbohydrates
- 37 g
- Dietary Fiber
- 7 g
- Sugar
- 6 g
- Protein
- 15 g
- Cholesterol
- 7 mg
- Sodium
- 1324 mg
Ingredients
Directions
- Pat the tofu dry with a paper towel and then cut into 1/2-inch cubes.
- In a large bowl, combine the tofu cubes, garlic, sesame oil, soy sauce, orange juice and the juice of 2 limes. Give it a good stir, then cover with plastic wrap and let marinate in the refrigerator for at least 30 minutes or as long as overnight.
- Mix together the sour cream, sriracha and the juice of 1 lime in a small mixing bowl. Cover with plastic wrap and refrigerate until ready to serve.
- Heat the vegetable oil in a large saute pan over medium heat. Fry the tortillas in batches of two until lightly crispy but still tender on the inside, 1 to 2 minutes per side. Drain on a paper-towel-lined plate.
- Remove the tofu from the marinade and pat dry with paper towels. In the same pan the tortillas were cooked in, sear the tofu over medium-high heat until browned on all sides, 6 to 8 minutes. Remove to a paper-towel-lined plate.
- Add the cabbage to the pan and saute until wilted, 3 minutes. Add the spinach and saute until wilted, another 2 minutes. Season to taste with salt and pepper.
- Spread each tortilla with a spoonful of the sour cream mixture. Top with the spinach and cabbage and 4 or 5 crispy tofu cubes. Serve immediately.
