Chicken and Slaw Tostadas
A seasoned tofu dressing tops the broccoli slaw and the chicken in this recipe. The filling can also go into a whole wheat tortilla for a wrap.
Ingredients
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3 ounces firm silken-style tofu (fresh bean curd), cut into 1-inch cubes (1/2 cup)
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1/2 teaspoon finely shredded lime peel (set aside)
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1/4 cup lime juice
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1 tablespoon red wine vinegar
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1 tablespoon honey
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1 tablespoon Dijon-style mustard
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1 canned chipotle chile pepper in adobo sauce
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2 tablespoons soybean cooking oil
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1/8 teaspoon salt
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1/8 teaspoon ground black pepper
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1-1/2 cups packaged shredded broccoli (broccoli slaw)
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1-1/2 cups packaged shredded cabbage with carrot (coleslaw mix)
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2 tablespoons snipped fresh cilantro
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2 cups shredded roasted chicken (skin removed)
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6 6-inch corn tortillas
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Lime wedges (optional)
Directions
1.
Preheat oven to 425 degrees F. For dressing: In a food processor or blender, combine tofu, lime juice, red wine vinegar, honey, mustard, and chipotle pepper; cover and process or blend until smooth. Add oil; process or blend until creamy. Transfer to a small bowl. Stir in lime peel, salt, and black pepper.
2.
In a large bowl, toss together shredded broccoli, shredded cabbage, cilantro, and 1/4 cup of the dressing. In another bowl, combine chicken and another 1/4 cup of the dressing.
3.
For tostadas: Place corn tortillas on a baking sheet; bake about 8 minutes or until lightly browned and crisp, turning once.
4.
To assemble tostadas, place tortillas on six dinner plates; divide broccoli mixture among tortillas. Top with chicken mixture. If desired, garnish with lime wedges. Serve with remaining dressing. Makes 6 tostadas.
Nutrition information
Calories 235, Total Fat 9 g, Saturated Fat 2 g, Cholesterol 42 mg, Sodium 179 mg, Carbohydrate 21 g, Fiber 2 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable .5, Starch 1, Lean Meat 2, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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