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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 590 calories
  • 35 min
  • 4 servings

Ingredients

  • 1 English cucumber
  • 2 (12 oz) pkg extra firm tofu
  • 1 small pkg fresh mint
  • 2 cloves garlic
  • 1 ½ cups plain Greek yogurt
  • 2 shallots
  • 12 small flour tortillas
  • 2 tomatoes
  • black pepper
  • cardamom, ground
  • cayenne pepper
  • cinnamon, ground
  • cloves, ground
  • cumin, ground
  • extra virgin olive oil
  • nutmeg, ground
  • paprika
  • red wine vinegar
  • salt
  • turmeric, ground

Instructions

  1. Preheat oven to 450°F.
  2. Cut tofu in half along the long side. Sandwich tofu between clean towels or paper towels and place on a baking sheet pan. Place a cutting board with something heavy on top and set aside to press out excess water.
    • 2 (12 oz) pkg extra firm tofu
  3. Meanwhile, wash and dry the fresh produce.
    • 2 tomatoes
    • 1 English cucumber
    • 1 small pkg fresh mint
  4. Place oil and spices in a medium bowl; stir to combine the spice paste.
    • 2 tbsp extra virgin olive oil
    • 1 tsp cumin, ground
    • 1 tsp paprika
    • 1 tsp salt
    • ½ tsp black pepper
    • ½ tsp cinnamon, ground
    • ¼ tsp cardamom, ground
    • ¼ tsp nutmeg, ground
    • ¼ tsp cloves, ground
    • ¼ tsp turmeric, ground
    • ¼ tsp cayenne pepper
  5. Medium dice tofu, add to the bowl with the spice paste, and gently toss to coat. Transfer tofu to a large baking sheet and spread out in a single layer. (Reserve bowl for later use.)
  6. Place baking sheet in the oven (it doesn't have to be fully heated) and bake, tossing halfway through, until tofu is golden brown, 20-25 minutes. Remove from oven.
  7. Meanwhile, place vinegar, oil, salt, and pepper in the reserved bowl; whisk to combine the dressing.
    • 2 tbsp red wine vinegar
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  8. Peel, halve, and thinly slice shallots; add to the bowl with the dressing.
    • 2 shallots
  9. Small dice tomatoes. Peel, trim, and small dice cucumber. Add both to the bowl and stir to combine the salad; set aside.
  10. Pick mint leaves off the stems; discard stems and mince the leaves. Place in a small bowl.
  11. Peel and mince garlic. Add to the bowl with the mint, along with yogurt, salt, and pepper; stir to combine the yogurt sauce.
    • 2 cloves garlic
    • 1 ½ cups plain Greek yogurt
    • ¼ tsp salt
    • ⅛ tsp black pepper
  12. Warm tortillas in a skillet, oven, or microwave (optional).
    • 12 small flour tortillas
  13. To serve, fill tortillas with tofu, cucumber-tomato salad, and mint yogurt. Divide between plates and enjoy!

Nutrition per Serving

Calories
590
Fat
26g
Net Carbs
54g
Protein
35g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • measuring cups
  • measuring spoons
  • mixing bowls
  • oven mitts
  • spatula
  • stirring spoon
  • vegetable peeler
  • whisk or fork