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–+ servings

Tofu Tacos

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Course Entrees, Main Course, Tacos
Cuisine American, Mexican
Servings 8 Tacos

Ingredients
  

Chipotle Tofu

Marinade

  • 2 Tbsp Soy Sauce
  • 2 Tbsp Neutral Oil (Vegetable, Canola, Avocado)
  • 1 - 2 Tbsp Diced Chipotles in Adobo
  • 1 Tbsp Water
  • 1 tsp Lime Juice
  • 2 Tbsp Nutritional Yeast
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • Salt & Pepper (to taste)

For the Tacos

  • 8 Corn or Flour Tortillas
  • Pico de Gallo
  • Avocado
  • Creamy Jalapeño Sauce
  • Diced Onions / Chopped Cilantro
  • Shredded Vegan Cheese

Instructions
 

Chipotle Tofu

  • I highly recommend using Super Firm tofu, it's vacuum sealed and doesn't require pressing. You can try using Extra Firm tofu and press it for 30 minutes, but Super Firm is ideal.
  • Take the tofu out of it's packaging and pat it dry with a paper towel. Break the tofu into bite sized chunks. I find it's easiest to break the whole block in half, and then keep breaking each section in half until they are about bite size.
  • Combine all the ingredients for the marinade. I highly recommend blending them in a blender to emulsify. In a bowl toss the tofu chunks with the marinade until thoroughly coated.
  • You can store for later, or cook them now. Get a 12" skillet heated up over medium heat for a few minutes. Spray a little cooking oil into the pan and then add the tofu chunks. Don't crowd the pan, you may need to do this in two batches.
  • Let them sit for about 2 - 3 minutes. Then flip them, they should have some nice browning on them. If not, let them sit for another minute or so. I suggest browning them on at least 2 sides. Once they are looking good, add any salt and pepper or seasoning if needed (I like doing a little more salt and a squeeze of lime juice!)

Fried Tacos

  • In a large skillet, add enough oil to the pan to cover a thin layer. Heat up to medium, then add in one tortilla. To one half, add a layer of vegan cheese, then top with some of the tofu, and top with some more vegan cheese. Carefully fold over and press down. Repeat with another tortilla, and if your skillet is big enough, you can do a third. Cook over medium heat until golden brown, about 2 minutes. Flip and repeat on the other side.
  • Let the tacos cool on a wire rack for a couple minutes. Once cool enough to handle, split them open and top with whatever you like. I prefer some pico de gallo and a Creamy Jalapeño Sauce!

Soft Tacos

  • You can bypass frying all together and just load these up in some warmed up tortillas too! Even easier and less messy! Just heat up some corn or flour tortillas. I typically heat them up directly over a burner on my stovetop, but you can also steam them in the microwave or heat up in a skillet over medium heat too.
  • Mash up some avocado, add some salt and lime juice to taste. Spread that on a tortilla, then top with the tofu, and whatever toppings you like and enjoy!

Air Fried Tacos

  • Preheat Air Fryer to 400 F. While air fryer preheats, warm up your tortillas (either in the microwave or on the stove top) so they are pliable. Fill them with vegan cheese and tofu and fold over, press down to make sure they stay closed. Spray with a little cooking oil if you like and then Air Fry for 5 - 6 minutes, flipping halfway through or until golden brown and crispy.
Keyword Tofu
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