Photo of Fusion tofu tacos by WW

Fusion tofu tacos

Points® value
Total Time
1 hr 5 min
30 min
5 min
Think tofu lacks flavour? We hear you. But once it's sucked up some of that sweet and sour magic, it's transported to a flavoursome new level


Plain Tofu

500 g


250 g

Carrots, raw

2 medium

Red onion

½ small

Coriander, fresh

10 sprig(s)

Lime Juice, Fresh

1 tablespoon(s)

Peanut Oil

2 teaspoon(s)

WW White Wraps

1 individual

Soy Sauce

2 tablespoon(s)

Rice Wine Vinegar

2 tablespoon(s)


2 teaspoon(s), level

Sesame Oil

2 teaspoon(s)


2 clove(s)

Black pepper

1 pinch


  1. To make the marinade, put the soy sauce, rice wine vinegar, honey, sesame oil, crushed garlic and chilli in a screw-top jar and shake well to combine.
  2. Pour the marinade in a shallow dish large enough to fit the tofu in a single layer. Add the tofu and turn to coat. Cover with cling film and chill for at least 30 minutes, turning the tofu once or twice.
  3. Combine the cabbage, carrot, onion, coriander, lime juice and peanut oil in a large bowl and season. Set aside.
  4. Heat the tortillas to packet instructions, then wrap in kitchen foil to keep warm.
  5. Meanwhile, heat a griddle or large frying pan over a medium-high heat. Cook the tofu (in batches if necessary) for about 1-2 minutes each side, or until golden brown.
  6. Serve the tortillas filled with the salad and marinated tofu.