Description
Pico de gallo, tangy quick-pickled radishes, and grilled tofu with cumin make for a flavorful vegetarian bite that is perfect for get-togethers.
Ingredients
Units
Scale
- 4 corn tortillas
- 2 tomatoes (240 gr), diced small
- 1/4 cup scallions (2), sliced, green parts only
- 1 lime, juiced
- 1/4 cup cilantro, chopped
- 1 block tofu, pressed and sliced
- 1 tablespoon cumin
- 1 tablespoon olive oil
- 1 cup radishes, thinly sliced
- 1/2 cup apple cider vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
Instructions
- Press and slice the tofu, then marinate it with cumin and olive oil.
- Grill the tofu until golden brown on both sides.
- For the pico de gallo, combine diced tomatoes, scallions, lime juice, and cilantro in a bowl.
- For the pickled radishes, mix apple cider vinegar, sugar, and salt, then add sliced radishes and let them sit for at least 15 minutes.
- Warm the corn tortillas.
- Assemble the tacos by filling each tortilla with grilled tofu, pico de gallo, and pickled radishes.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 15
- Carbohydrates: 40
- Fiber: 5
- Protein: 15