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4 Tazas de coleslaw (o ensalada de repollo y zanahoria)
½ Taza de hojas de cilantrico
½ Taza de puerro picadito
1 ½ Cucharada de aceite de oliva
2 Limones
¼ De taza de yogurt natural tipo griego, yogurt natural sin azúcar o Sour cream
1 Cucharada de sazonador para tacos
Tortillas de maíz (pueden ser duras o blandas)
½ Taza de mozzarella rallado o queso Monterey Jack
¼ De taza de salsa de taco
Sal y pimienta al gusto
Preparación
Drenar el tofu: colocar papel toalla en un plato, colocar el tofu y cubrir con más papel toalla. Colocar algo pesado sobre el tofu (por ejemplo un par de latas) y dejar por 10 minutos.
Aparte, mezclar el coleslaw con las hojas de cilantro, el puerro, 1 cucharada de aceite de oliva y el zumo de 1 limón.
Igualmente preparar la mezcla con el yogurt. Combinar el yogurt, con el zumo del otro limón, sal y pimienta al gusto.
Pasado el tiempo, con el tofu ya drenado, cortarlo en láminas semi gruesas.
Anadir sazonador para tacos, el resto del aceite de oliva y cocinar en una sartén por unos 5 minutos en el primer lado y por 2 minutos en el segundo lado. Luego retirar y cortar en tiras.
Preparar los tacos, colocar de las tiras del tofu, luego la mezcla del coleslaw, poner un poco de yogurt y finalizar con el queso rallado y salsa para tacos.