In a large bowl, combine cabbages and carrot. Mix well.
Squeeze two lime wedges over the cabbage mixture (reserve remaining wedges for serving.) Drizzle with olive oil and sprinkle with salt to taste.
Mix slaw well, then set aside.
Prepare Tacos:
Cut tofu into 12 rectangles.
Heat olive oil over medium-high heat in a large frying pan. Add tofu to pan, then cook until golden brown on all sides.
Remove tofu from pan and place on a paper-towel lined plate.
Meanwhile, heat a small frying pan over medium-high heat.
Add a tortilla to the pan and cook until warmed on one side. Flip and cook until heated through. It should only take about 30 seconds per tortilla. Repeat with remaining tortillas.
To serve, add two tofu pieces to each tortilla. Top with slaw, radishes, and cilantro. Serve with lime wedges. Enjoy!
Notes
For the fastest and best results, assemble the tacos as the individual tortillas heat. That way, the tacos will stay hot, and you'll save time.This recipe uses baked tofu, which comes pre-seasoned. You can find it at Trader Joe's, Whole Foods, and other stores. Most flavors will work great. If you can't find it, regular firm tofu will work. However, you'll need to press it first (to remove excess water), and I would recommend marinating it for extra flavor before frying, too.Make sure to read all the info before this recipe card for more tips, serving suggestions, and related recipes!