Crispy tofu tacos

7 Points, Mexican, Weight Watchers

Prep Time: 0:30 Cook Time: 0:20 Total Time: 0:50 Difficulty: Easy Servings: 2 Source:

Ingredients

14 oz extra firm tofu

1 1/2 tsp kosher salt

1/8 tsp black pepper

1 1/2 tsp ground cumin

1 1/2 tsp chili powder

1 1/2 tsp , sweet smoked-variety paprika

1 1/2 Tbsp cornstarch

1/4 cup(s) plain fat free greek yogurt

1 Tbsp light mayonnaise

1 1/4 tsp canned chipotle peppers in adobo sauce

1 Tbsp fresh lime juice

1/2 tsp lime zest

1/2 tsp kosher salt

3/4 cup(s) green cabbage, thinly sliced

3/4 cup(s) red cabbage, thinly sliced

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

1/2 medium lime, cut into 4 wedges

1/4 cup(s) chopped cilantro

1/4 cup(s) scallions, thinly sliced

Directions

Preheat oven to 400°F. Line a baking pan with parchment paper.

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.

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.

When ready to serve, divide crispy tofu across tortillas; top each with 1/2 c slaw, and garnish with cilantro and scallion.

Nutrition

7 smart points