Chipotle Tofu Tacos
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These Chipotle Tofu Tacos are so simple to make and are going to be your NEW favorite way to substitute meat in your tacos! The tofu turns out crispy and packed with flavor- this is definitely one for the tofu skeptics out there!
Y’all! i am OBSESSED with how these tacos turned out! I saw a shrimp version of these tacos on social media recently and I knew I NEEDED to try them with tofu.
I absolutely love how they turned out and I can’t wait for you to try them.
ALSO this method of cooking tofu has become my new go to. Tearing the pieces into bite sized chunks, covering them with spices/ marinade and letting that sit for a bit before tossing them in a little cornstarch. It’s a WINNING combination of flavor and crispiness.
Ingredients we’re working with:
- Extra or super firm tofu
- Spices: including smoked paprika, chipotle chili powder, onion powder, and garlic powder
- Cornstarch to help make the tofu crispy
- Mango and avocado for the salsa
- Sour cream to make a simple but delicious crema!
- All your favorite taco fixings.
If you make NOTHING ELSE, then you NEED to try this chipotle tofu! I absolutely love how crispy it turns out every time and is teh closest thing to a chicken substitute that I have found.
Lets quickly go over how to make the tofu:
- Press your tofu first. You can follow my full guide HERE on how to press tofu with or without a tofu press.
- Once pressed, use your hands to tear the tofu into bite sized chunks. There’s really no right or wrong way to do this and typically I end up with several different sizes. Tearing your tofu like this helps give it lots of rough edges that will crisp up in the pan. It also creates lots of little pockets to capture the flavors from the seasoning/ marinade that you’re using in whatever recipe.
- Drizzle on the olive oil, lime juice, and spices. Toss to coat and let it sit while you prepare the rest of the recipe. After 10 minutes, mix in the cornstarch.
- once ready to cook, heat some olive oil in a skillet and add in the tofu. Cook for about 10 minutes, stirring every few minutes. It’s important to let the tofu sit, undisturbed, for a few minutes at a time to get those really crispy edges.
I’m not exaggerating when I say that these might be my ALL TIME favorite tofu tacos (and I’ve tried a LOT of tofu tacos!). The flavors + the crispiness of the tofu are just unmatched!
They are a little on the spicy side but the crema + the mango salsa really help cut through that. However, you could substitute the chipotle chili powder for regular and the smoked paprika for regular paprika. As much as I love spicy food, I don’t have a super high tolerance myself.
Either way, you’re going to LOVE these tacos!
One Last Bite
Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make these tacos and you love this recipe, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂
More vegan tacos to love:
Chipotle Tofu Tacos
Ingredients
For the chipotle tofu:
- 1 block of extra firm tofu pressed
- 2 tablespoons of olive oil divided
- Splash of lime juice
- 1 ½ teaspoons of chipotle chili powder
- 1 teaspoon of smoked paprika
- 1 teaspoon of cumin
- ½ teaspoon of onion powder
- ½ teaspoon of garlic powder
- ½ teaspoon of sea salt
- 2 tablespoons of cornstarch
- tortillas and more cilantro for serving
For the mango salsa:
- 1 ripe mango diced
- 1 ripe avocado diced
- 1 jalapeño seeds and ribs removed, finely diced
- 2 tablespoons of cilantro finely chopped
- Juice of 1 lime
For the crema:
- ¼ cup of sour cream
- ½ tablespoon of lime juice
- 1 tablespoon of cilantro finely chopped
- Salt and pepper to taste
Instructions
- Cut the tofu into cubes OR break it into bite sized chunks with your hands. Place it into a large bowl and drizzle with 1 tablespoon of olive oil and a splash of lime juice. . Sprinkle on the spices: chipotle chili powder, smoked paprika, cumin, onion powder, garlic powder, and sea salt. Toss to coat the tofu and let sit for 10 minutes (you can also do this overnight and leave in the fridge in an air tight container).
- Meanwhile, make the salsa by combining all of the ingredients in a medium bowl. Set aside.
- Make the crema by combining all of the ingredients in a small bowl. Set aside.
- Once ready to cook, toss the cornstarch onto the tofu and mix so that the tofu is evenly covered in the cornstarch. Heat a large skillet over medium heat and add in the remaining tablespoon of olive oil. Once hot, add in the tofu and cook for 10 minutes, tossing every couple of minutes.
- Assemble the tacos by spreading a little of the crema on the bottom of a tortilla. Top with a scoop of the tofu and some of the mango salsa. Sprinkle on additional cilantro and ENJOY!
Video
Notes
This post may contain affiliate links. Please read my disclosure policy.
