WW Low-Point Crispy Tofu Tacos (3 Points)

If you’re like me, you love the idea of tacos but might worry about how to make them WW-friendly without losing that indulgent taco feeling. That’s where these Weight Watchers Low-Point Crispy Tofu Tacos come in!

As a certified nutrition expert and long-time Weight Watchers fan, I’ve spent years developing recipes that make you feel satisfied without sacrificing your goals. These tacos are one of my favorites for several reasons—they’re filling, flavorful, and perfect for a quick, weeknight dinner.

Tofu is a great plant-based protein option, and when seasoned right, it takes on bold, delicious flavors. The best part is that tofu works like a sponge, absorbing every bit of spice and seasoning you give it.

In WW Low-Point Crispy Tofu Tacos recipe, I use a blend of garlic, cumin, smoked paprika, and chili powder to give the tofu a smoky, slightly spicy kick that crisps up perfectly in a hot pan. When paired with crunchy red cabbage, fresh cilantro, and a cool yogurt sauce, these tacos hit every note—crispy, fresh, tangy, and satisfying!

Look at the Recipe

These WW Low-Point Crispy Tofu Tacos are an absolute game-changer for anyone looking to enjoy tacos while staying on track with their WW plan. The tofu is packed with smoky, bold flavors and gets nice and crispy in the pan, giving you that satisfying texture. Plus, the crunchy cabbage and creamy yogurt sauce make every bite a flavor-packed delight. At just 3 WW points per taco, they’re a fantastic option for a filling, low-point meal.

Ingredients Needed

When it comes to creating Weight Watchers tofu recipes, using fresh, flavorful ingredients is key. One of the best ways to keep a recipe healthy and low-point is by using whole foods and making smart swaps where it matters. Here’s what you’ll need to make these WW Low-Point Crispy Tofu Tacos:

• Extra firm tofu (the star ingredient)
• Low-sodium soy sauce
• Apple cider vinegar
• Garlic powder, cumin, smoked paprika, and chili powder for seasoning
• Red cabbage for a fresh, crunchy topping
• Fresh cilantro and lime wedges for garnish
• Pico de gallo (homemade or store-bought)
• Fat-free Greek yogurt mixed with hot sauce for a tangy, spicy sauce
• Low-point tortillas like Mission Extra Thin Corn Tortillas or Ole Xtreme Wellness High Fiber Tortillas to keep the tacos WW-friendly

How to Make Our WW Low-Point Crispy Tofu Tacos

Making these WW Low-Point Crispy Tofu Tacos is simple and straightforward—perfect for a busy weeknight or when you want a healthy, homemade meal without too much fuss. Here’s how I typically pull these together:

1. Prepare the tofu: First, you’ll want to drain and press the tofu. This step is essential for getting a crispy texture. Crumble the tofu into bite-sized pieces and toss with soy sauce, apple cider vinegar, and your seasoning blend.
2. Cook the tofu: In a hot skillet, cook the seasoned tofu until it’s golden and crispy. I love using a non-stick skillet and just a small amount of olive oil to keep things light but flavorful.
3. Toppings: While the tofu is cooking, toss the red cabbage with a squeeze of lime juice and a pinch of salt. Whisk together the Greek yogurt and hot sauce for a spicy, creamy sauce.
4. Warm the tortillas: This is key—warming your tortillas either in a skillet or over an open flame gives them a great texture. Don’t skip this step!
5. Assemble your tacos: Now for the fun part! Load up your tortillas with crispy tofu, cabbage, cilantro, pico de gallo, and a dollop of yogurt sauce. Add a squeeze of lime, and you’re ready to go!

Storage & Serving Suggestions

• Storage: If you have leftover tofu, store it in an airtight container in the fridge for up to 3 days. To reheat, toss the tofu in a skillet to regain its crispiness. The yogurt sauce and toppings can also be stored separately in the fridge.
• Serving Suggestions: Serve these tacos with a light side of guacamole, a salad, or corn on the cob. You can even turn these into a taco salad by skipping the tortillas and adding extra greens!

Tips & FAQs

Frequently Asked Questions

How do I make tofu crispy?

Pressing the tofu is key! It removes excess moisture, allowing the tofu to crisp up beautifully in the pan. You’ll also want to use just enough oil and cook the tofu in a hot skillet to get that golden-brown, crispy finish.

Can I make these gluten-free?

Yes! Simply swap out the tortillas for gluten-free options, and make sure your soy sauce is gluten-free too. This recipe is naturally gluten-free, apart from the tortillas.

Can I make this recipe ahead of time?

Absolutely. The tofu can be cooked ahead of time and stored in the fridge for up to 3 days. When you’re ready to eat, just reheat the tofu in a skillet to bring back its crispy texture.

What other toppings can I use?

Feel free to get creative! I love adding avocado slices, shredded carrots, or even roasted corn for some extra color and texture. The beauty of tacos is that they’re so versatile—you can really make them your own.

Conclusion: Why You’ll Love These WW Low-Point Crispy Tofu Tacos

These WW Low-Point Crispy Tofu Tacos are one of my favorite go-to recipes when I need something quick, healthy, and filling. They’re perfect for taco night, but also light enough to enjoy any time of the week.

Whether you’re new to tofu or a seasoned pro, these tacos will hit the spot without breaking your points bank. Give them a try, and I’m sure they’ll become a staple in your meal rotation, just like they are in mine!