Crispy Tofu Tacos
7
Points®
Total time: 50 min • Prep: 30 min • Cook: 20 min • Serves: 2 • Difficulty: Easy
You can prep the slaw a day or two in advance.
Ingredients
Extra firm tofu
14 oz
Kosher salt
1½ tsp(s)
Black pepper
1½ tsp(s)
Chili powder
1½ tsp(s), sweet smoked-variety
Cornstarch
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
Lime
1 medium, cut into 4 wedges
Cilantro
¼ cup(s), chopped
Scallions
¼ cup(s), thinly sliced
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.