Tofu Tacos

These tofu tacos will satisfy vegetarians as well as meat lovers! The tofu is tossed in a smoky marinade and baked until crispy in the oven. Serve the tofu taco meat in taco shells or corn tortillas with lettuce, avocado, pickled or raw onions, and cotija cheese.

Author: Jule’s Menu

Meal Type: Eggs Free

Cuisine: Mexican

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 2 Servings

Calories: 738 kcal per serving

Ingredients

7 ounces - natural tofu
2 teaspoons - olive oil
1 - chipotle chili in adobo sauce
1 tbsp - tomato paste
2 teaspoons - smoked paprika powder
1 tsp - ground cumin
1 tsp - cornstarch
2 teaspoons - honey
¼ tsp - salt
1 ¾ cups - iceberg lettuce
¼ cup - fresh cilantro
6 - corn tortillas
½ cup - sour cream
½ - avocado
2 tablespoons - pickled onions
1 oz - cotija cheese
1 tbsp - water
1 - lime

Instructions

Preheat the oven to 400°F. Press the tofu block over the sink or wrap it in kitchen roll to squeeze out as much liquid as possible.
Crumble the tofu with your hands, place it in a bowl, and mix with the oil. Finely dice the chipotle chili and stir it together with the tomato purée, water, spices, cornstarch, agave syrup, and salt to form a thick marinade. Mix the tofu with the marinade.
Spread the marinated tofu onto a baking sheet lined with parchment paper and bake in the oven at 400°F for 20 minutes, or until the tofu is crispy.
Meanwhile, wash and spin dry the lettuce, then cut it into thin strips. Wash the parsley or cilantro, spin or pat it dry, and roughly chop it. Warm the tortillas according to the package instructions in the oven, in a pan, or in the microwave.
Spread the sour cream or crème fraîche over the center of each tortilla or taco shell. Top with the lettuce, then divide the tofu filling evenly among the tortillas. Finish with the avocado, chopped cilantro or parsley, pickled onions, and cheese. Serve with lime wedges.

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