Crispy Tofu Tacos
12
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
1.5 tsp
Black pepper
0.125 tsp
Ground cumin
1.5 tsp
Chili powder
1.5 tsp
Paprika
1.5 tsp
Cornstarch
1.5 Tbsp
Plain fat free Greek yogurt
0.25 cup(s)
Light mayonnaise
1 Tbsp
Canned chipotle peppers in adobo sauce
1.25 tsp
Fresh lime juice
1 Tbsp
Lime zest
0.5 tsp
Kosher salt
0.5 tsp
Uncooked green cabbage
0.75 cup(s)
Uncooked red cabbage
0.75 cup(s)
Red bell pepper(s)
0.5 cup(s)
Flour tortilla(s)
4 medium
Lime
0.5 medium
Cilantro
0.25 cup(s)
Uncooked scallion(s)
0.25 cup(s)
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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