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
⅛ tsp
Ground cumin
1½ tsp
Chili powder
1½ tsp
Paprika
1½ tsp
Cornstarch
1½ Tbsp
Plain fat free Greek yogurt
¼ cup(s)
Mayonnaise
2 tsp
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
Red cabbage
¾ cup(s)
Red bell pepper
½ cup(s)
Flour tortilla
4 tortilla(s), medium
Lime
½ item(s)
Cilantro
¼ cup(s)
Scallions
¼ cup(s), chopped or 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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