NUTRITION

SERVINGS

INGREDIENTS

10 oz extra firm tofu

0.25 cup textured vegetable protein

1 tbsp lemongrass paste

1 tbsp tamari

1 tsp sesame oil

0.5 tbsp olive oil

1 tsp minced garlic

1 tsp minced ginger

3 small corn tortillas

0.25 cup non-fat Greek yogurt

1 tsp sriracha

0.5 cup pickled carrots and daikon

1 tbsp fresh cilantro

1 tbsp sliced green onions

PREPARATION

• 1

  Drain and press the extra firm tofu for 15 minutes to remove excess moisture, then cut into small 1/2-inch cubes.

• 2

  Place the textured vegetable protein in a small bowl and cover with 0.25 cup boiling water; let it sit for 5 minutes until softened.

• 3

  In a large bowl, whisk together the lemongrass paste, tamari, sesame oil, olive oil, minced garlic, and minced ginger.

• 4

  Toss the tofu cubes and rehydrated textured vegetable protein in the marinade until every piece is thoroughly coated.

• 5

  Arrange the protein mixture in a single layer in the air fryer basket and cook at 400°F for 12 to 15 minutes, shaking halfway through, until crispy.

• 6

  While the protein cooks, stir together the non-fat Greek yogurt and sriracha in a small ramekin to create a spicy crema.

• 7

  Warm the corn tortillas in a dry skillet or microwave, then fill each with the lemongrass protein mixture.

• 8

  Top the tacos with pickled carrots and daikon, fresh cilantro, sliced green onions, and a drizzle of the spicy yogurt crema.