Ingredients

• 12 ounces firm tofu, drained and cut into 8 slices
• 4 cups shredded coleslaw mix
• 1 small bunch radishes, thinly sliced
• 1/2 cup chopped fresh cilantro
• 1 bunch scallions, sliced
• 1 1/2 tablespoons extra-virgin olive oil
• 2 limes (1 zested and juiced, 1 cut into wedges)
• 1/4 cup nonfat plain Greek yogurt
• Kosher salt and freshly ground pepper
• 1 tablespoon taco seasoning
• 8 8-inch whole-wheat tortillas
• 1/4 cup shredded part-skim mozzarella or pepper jack cheese
• 1/4 cup jarred salsa verde

Instructions

1. Lay the tofu slices flat on a stack of paper towels; top with more paper towels, then put a heavy skillet on top to press out the excess water, about 10 minutes. Meanwhile, toss the coleslaw, radishes, cilantro, scallions, 1 tablespoon olive oil, the lime zest and half of the lime juice in a large bowl. Mix the yogurt with the remaining lime juice in a small bowl and season with salt and pepper.
2. Brush the tofu on all sides with the remaining 1/2 tablespoon olive oil and sprinkle with the taco seasoning. Heat a nonstick skillet over medium-high heat, then add the tofu and cook until it begins to crisp, about 5 minutes; flip and cook 2 more minutes. Cut into strips.
3. Toast the tortillas in a dry skillet, 1 minute per side, or wrap in a damp towel and microwave 1 minute. Fill with the tofu, cheese and slaw, then drizzle with the yogurt sauce and salsa. Serve with the lime wedges.
4. Photograph by Antonis Achilleos