Photo of Crispy Tofu Tacos by WW

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

Black pepper

tsp

Ground cumin

1½ tsp

Chili powder

1½ tsp

Paprika

1½ tsp, sweet smoked-variety

Cornstarch

1½ Tbsp

Plain fat free Greek yogurt

¼ cup(s)

Light mayonnaise

1 Tbsp

Canned chipotle peppers in adobo sauce

1¼ tsp

Fresh lime juice

1 Tbsp

Lime zest

½ tsp

Kosher salt

½ tsp

Green cabbage

¾ cup(s), shredded, thinly sliced

Red cabbage

¾ cup(s), c thinly sliced

Red bell pepper

½ cup(s), thinly sliced

Flour tortilla

4 tortilla(s), medium, (6-inch)

Lime

½ medium, cut into 4 wedges

Cilantro

¼ cup(s), chopped

Scallions

¼ cup(s), chopped, 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