Photo of Crispy Tofu Tacos by WW

Crispy Tofu Tacos

Points® value
Total Time
50 min
30 min
20 min
You can prep the slaw a day or two in advance.


Extra firm tofu

14 oz

Kosher salt

1½ tsp(s)

Black pepper

1½ tsp(s)

Chili powder

1½ tsp(s), sweet smoked-variety


1½ tbsp(s)

Plain fat free Greek yogurt

¼ cup(s)

Light mayonnaise

1 tbsp(s)

Canned chipotle peppers in adobo sauce

1¼ tsp(s)

Fresh lime juice

1 tbsp(s)

Lime zest

½ tsp(s)

Kosher salt

½ tsp(s)

Green cabbage

¾ cup(s), thinly slices

Red cabbage

¾ cup(s), thinly sliced

Red bell pepper

½ cup(s), chopped, thinly sliced

Flour tortilla

4 medium


1 medium, cut into 4 wedges


¼ cup(s), chopped


¼ cup(s), thinly sliced


  1. Preheat oven to 400°F. Line a baking pan with parchment paper.
  2. Cut tofu crosswise into several slabs; cut slabs into 1/2-inch cubes. In a medium bowl, toss tofu cubes with salt, pepper, cumin, chili powder and paprika; next, toss with cornstarch. Spread in an even layer on prepared pan; bake, stirring once halfway through, until crispy, about 20 minutes.
  3. While tofu bakes, prepare slaw. In a small bowl, whisk together yogurt, mayonnaise, chipotle in adobo, lime juice, lime zest and salt. Place green cabbage, red cabbage and red pepper in a medium bowl; add dressing and toss to coat.
  4. When ready to serve, divide crispy tofu across tortillas; top each with 1/2 c slaw, and garnish with cilantro and scallion.
  5. Serving size: 2 tacos