Yield: 6 servings
|1 pounds||Firm tofu; cut into 1/2" cubes|
|(and drained well)|
|2 tablespoons||Red chile powder; (to 4 tbsp)|
|¼ cup||Vegetarian Worcestershire sauce OR|
|½||Red onion; chopped|
|¼ cup||Chopped cilantro|
|1 cup||Shredded red cabbage|
|1 can||Vegetarian refried black beans|
In a large bowl, gently toss tofu with chile powder and Worcestershire sauce. Let stand for at least one hour. Preheat oven to 400 F. Lightly spray a baking sheet with cooking spray. Place tofu evenly across it.
Lightly spray top of tofu and bake for about 20 minutes until tofu is browned and slightly crispy. Remove from oven and let cool slightly. In a medium bowl, combine onion, cilantro, and cabbage. Spread tortillas across 2 to 3 baking sheets so they barely overlap. Smear center of each with about 1½ tablespoons of beans and place in oven for about 10 minutes, until tortillas begin to brown and beans are hot. Place equal amounts of tofu in center of each tortilla. Top with onion-cabbage-cilantro mixture, fold in half, and place on a serving platter. Serve with salsa if desired.
Makes 12 tacos
By "Karen C. Greenlee" <greenlee@...> on Mar 13, 1999.
Recipe by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.