Crispy Tofu Tacos
7
Points®
Temps total: 50 min • Préparation: 30 min • Cuisson: 20 min • Portions: 2 • Difficulté: Facile
You can prep the slaw a day or two in advance.
Ingrédients
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
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*Basé sur une enquête de 2023 de Cerner Enviza auprès de 500 médecins qui recommandent des programmes de perte de poids aux patients.