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Tofu Tacos

Ingredients:

* 12 ounces water- or vacuum-packed extra-firm tofu
* 2 tablespoons soy sauce
* 1 tablespoon lime juice
* 1 tablespoon chili powder
* 1 teaspoon ground cumin
* 1 teaspoon garlic powder
* 1/4 teaspoon cayenne
* 3 cups finely shredded cabbage
* 2 tablespoons seasoned rice vinegar
* 8 corn tortillas (6 in. diameter)
* About 1 cup tomato salsa
* About 1/2 cup reduced-fat sour cream (optional)

Directions:

1. Rinse tofu, drain in a colander for about 5 minutes, then pat dry with paper towels. Cut into 1-inch cubes and lightly blot with more paper towels.

2. In a bowl, mix soy sauce, lime juice, chili powder, cumin, garlic powder, and cayenne. Add tofu and mix gently to coat cubes completely. Let stand 5 to 10 minutes, stirring occasionally.

3. Meanwhile, in another bowl, mix cabbage with vinegar. Stack tortillas and enclose in plastic wrap.

4. Thread tofu cubes equally onto four 8-inch wooden skewers (see notes). Set a 12-inch nonstick frying pan over medium-high heat. When pan is hot, lay skewers in pan and turn as needed to brown tofu on all sides, 5 to 6 minutes total. Transfer to a serving platter. Mound cabbage mixture alongside.

5. Heat tortillas in a microwave oven at full power (100%) until hot and steamy, 30 to 45 seconds. Wrap in a towel. Serve with tofu and cabbage, salsa, and sour cream. Eat taco style, filling tortillas as desired.

Makes 4 Servings