Ingredients

The following ingredients have 4 Servings
  • 1 package (14 oz) extra-firm tofu
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 1/2 tablespoons dried oregano (or 3/4 tbsp oregano powder)
  • 1 box (4.6 oz) Old El Paso™ Crunchy Taco Shells (12 Count)
  • 4 tablespoons olive oil
  • Grated sharp cheddar cheese for topping
  • 1 cup cauliflower florets, cut into very small crumbles
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 lime, juiced
  • 1 tablespoon green onions, sliced thinly
  • Salt and pepper to taste
  • 1 can (14 oz) Muir Glen™ Organic Tomatoes Fire Roasted
  • 1/4 purple onion
  • 1/4 cup cilantro
  • Salt and pepper to taste

Instruction

  • Remove the tofu from the package, drain and pat dry with a paper towel, removing as much moisture as possible. Cut it into bite-sized cubes.
  • Prepare spice mixture by combing dried oregano and Old El Paso™ Taco Seasoning in a medium-sized bowl. Stir together until well combined.
  • Dip the tofu cubes into the spice mixture, coating thoroughly.
  • In a non-stick grill pan or large skillet, heat olive oil to medium-high heat. Add tofu to the hot oil and cook for 1-2 minutes on each side, until the spice mixture on the outside of the tofu is black and crispy, but not burned.
  • In a small bowl, mix together the cauliflower coleslaw ingredients. Salt and pepper to taste.
  • In a blender, combine the fire-roasted pantry salsa. Blend until puréed. Salt and pepper to taste.
  • In taco shells, layer coleslaw, tofu and salsa. Top with cheese.