Do you like spicy smoky tacos? You do?! Look no further, friend! These chipotle lime tofu tacos are spicy, smoky, fresh and zesty. They’re also really simple to make! Blend up the marinade, pour over crumbled tofu, marinate in the fridge overnight, and then simmer! Cool, huh? You don’t even have to eat them in a taco. You can: eat in a taco salad, wrap in a burrito, spoon over nachos, dish into a burrito bowl. The world is your oyster.
Now, I’m not sure how obvious it is, but these were heavily inspired by Chipotle’s sofritas. I wouldn’t say these taste like sofritas but they’re similar! I use canned chipotles in adobo sauce which gives a really nice spicy-smoky flavor, the cilantro freshens it all up and the lime juice really brings the marinade to life. It’s a party in your mouth. I’m getting hungry just talking about it!
Toppings of course are optional but what’s a taco without them?! I chose sliced avocado, pico de gallo and shredded romaine lettuce. You could also use vegan sour cream, vegan shredded cheese, and cilantro. What would be your favorite way to eat this? I personally love them in grilled soft tortillas with sliced avocado. 🙂
- ½ of a 7 oz can chipotles in adobo sauce
- ½ cup water
- juice of 1 lime
- ¼ of an onion, chopped
- 2-3 cloves garlic, minced
- ¼ cup loosely packed cilantro
- 1 block firm tofu, (14 oz) *see notes
- 1 tbsp oil
- salt and pepper to taste
- grilled corn tortillas
- pico de gallo
- sliced avocado
- vegan sour cream
- shredded lettuce
- Drain and press the tofu under something heavy or with a tofu press for 15 minutes.
- Meanwhile, add all ingredients for the marinade in a blender and blend into a smooth sauce.
- After the tofu has been pressed, pat it dry and crumble it in pieces into a container large enough to fit it.
- Pour the marinade over the tofu and stir to coat. Cover and refrigerate overnight or at least an hour.
- Heat a pan over medium high heat and add the tofu. It should be slightly liquidy from the marinade. Leave it for about a minute or two and then turn down the heat to simmer.
- Let it simmer for 15 minutes, stirring occasionally, until all the liquid evaporates.
- Add the oil and turn the heat back up to medium high. Saute for 3-5 minutes.