Preparation time is 20minutes
Cook time is 15minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 2 cloves garlic, crushed
- 300grams hard tofu
- 1/2 cup green cabbage, shredded
- 1/2 cup red cabbage, shredded
- 1/4 cup carrots, shredded
- 1 bunch coriander
- 3 limes
- 1teaspoons ground cumin
- 1/2 cup plain Greek yoghurt
- 8 corn tortillas
- 1/4 cup olive oil
- 1 cup panko breadcrumbs
Nutrition per serving
2280kJ
Protein
20.6grams
Sugars
6.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 7
Preheat oven to 180°C.
Step 2 of 7
Cut tofu into 4 square slabs and press with paper towel to remove excess water. Using a fish-shaped cutter, cut out shapes and place into a baking dish.
Step 3 of 7
In a medium bowl, combine 3 tbs chopped coriander, garlic and oil. Season with salt and pepper. Mix well to combine, add tofu and marinate for 10 minutes.
Step 4 of 7
Coat each tofu fish with breadcrumbs, pressing on firmly. Return tofu to the baking dish and bake for 10-15 minutes.
Step 5 of 7
Meanwhile, combine cabbages, carrot and 3 tbs coriander leaves in a bowl. Add juice of half a lime and season with salt and pepper.
Step 6 of 7
In a small bowl, mix yoghurt, cumin and juice of half a lime.
Step 7 of 7
To assemble your tacos, warm the tortillas as per packet instructions. Top each with shredded cabbage slaw, crispy tofu fish and drizzle with the yoghurt sauce. Serve with a lime wedge. Enjoy!
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.