Baked Chipotle Tofu Tacos
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These Baked Chipotle Tofu Tacos are layered with marinated & baked tofu, cabbage, cilantro & a creamy dairy-free chipotle sauce.
These Baked Chipotle Tofu Tacos are everything! Tofu is marinated in an OJ & chipotle sauce and then baked until tender – the tofu will absorb the marinade while baking! Served on warm tortillas with avocado slices, cilantro, cabbage, jalapeño and a creamy chipotle sauce. These tacos have a nice kick to them and are filled with whole food ingredients.
Step One: Marinate the Tofu
The tofu for the marinade is sweet, spicy and packed with flavor. Here is what you need:
- orange juice
- vegan beef broth – you can sub another broth, but this one adds a lot of flavor!
- avocado oil
- garlic
- agave – or sub maple syrup
- chipotles in adobo
Add everything to a food processor or blender and blend until smooth. You can play around with the amount of chipotles depending on your spice preference.
Cut a block of pressed tofu into 4-6 blocks. Add 1/3 of the chipotle sauce to the bottom of a baking dish. Place the tofu in the marinade and top with 1/3 more of the marinade. Place in the fridge to marinate for 30-60 minutes (the longer the better).
Step Two: Bake the Tofu
When the tofu is done marinating, let it sit out on the counter while you pre-heat the oven. Baking the tofu in a sauce like this will leave you with more of a braised tofu and less of a crispy tofu. If you prefer the tofu to be crispy, I would advice pan searing the tofu rather than baking it!
Place the tofu in the oven for 30 minutes. To get the top a little charred, turn the oven to broil for the last few minutes. Remove from the oven, transfer the tofu to a cutting board and cut into slices.
Step Three: Prep the Toppings
While the tofu is baking, you can prep the rest of the taco ingredients. Since we didn’t use all of the marinade, we are going to use the rest of it to make a creamy chipotle sauce.
Pour the rest of the marinade into a bowl and add vegan mayo. You can add more or less depending on what consistency you’re looking for.
For the tortillas, you can go with corn or flour. Both are equally delicious! Just be sure to heat them over a flame before assembling!
The rest of the toppings are shredded cabbage, avocado slices, cilantro, jalapeño slices and lime wedges.
Step Four: Assemble & Serve
Grab your warm tortillas and load them up with the tofu and the rest of the toppings. Drizzle over some of the creamy chipotle sauce and eat up.
These tacos have a nice kick. So, be sure to adjust the chipotles and jalapeño slices if you are sensitive to heat.
These are best served right away, but if you have leftovers, you can reheat the tofu in the air fryer or a skillet!
Tips & Tricks
You can use a different broth if you need to, but I think the “beef” broth adds so much flavor to this dish – the bouillon I use to make the broth is linked in the ingredients.
The amount of chipotles/adobo sauce you will use will be dependent on your spice tolerance. I used about 1/3 of a 7-ounce can. Start with less and add more to taste.
The amount of mayo you use in the sauce is totally up to you. Use more for a thicker, less spicy sauce.
Need more recipe inspo? Check these out:
Baked Chipotle Tofu Tacos
Ingredients
FOR THE CHIPOTLE SAUCE
- 1/2 cup orange juice
- 1/2 cup vegan beef broth see notes
- 1/4 cup avocado oil
- 2 cloves garlic peeled
- 1 tablespoon agave or sub maple syrup
- 2 tablespoons chipotles in adobo see notes
- salt & pepper to taste
- 1 14-ounce block firm tofu drained & pressed
FOR THE TACOS
- vegan mayo
- 8-10 taco-sized tortillas corn or flour
- 1/2 head green cabbage shredded
- 2 small avocados sliced
- 1 jalapeño thinly sliced, optional
- cilantro chopped
- lime wedges for serving
Instructions
- Add the orange juice, broth, oil, garlic, agave, chipotles, salt & pepper to a blender or food processor. Blend until smooth. Taste and adjust the seasonings as needed.
- Cut the pressed tofu into 4-6 blocks (however they will fit flat in your baking dish). Add 1/3 of the chipotle sauce to the bottom of the baking dish. Place the tofu in the marinade and top with 1/3 more of the marinade. Place in the fridge to marinate for 30-60 minutes (the longer the better).
- Add the remaining chipotle sauce to a bowl. Add a couple tablespoons of vegan mayo and mix to combine. Adjust the amount of mayo until you have a creamy sauce. Set aside.
- Preheat the oven to 400 degrees and pull the tofu out of the fridge. Place in the oven for 30 minutes. To get the top a little charred, turn the oven to broil for the last few minutes. Remove from the oven, transfer the tofu to a cutting board and cut into slices.
- To assemble, add cabbage, tofu, avocado, jalapeño slices, chipotle sauce & cilantro to warm tortillas.
Video
Notes
- You can use a different broth if you need to, but I think the “beef” broth adds so much flavor to this dish – the bouillon I use to make the broth is linked in the ingredients.
- The amount of chipotles/adobo sauce you will use will be dependent on your spice tolerance. I used about 1/3 of a 7-ounce can. Start with less and add more to taste.
- The amount of mayo you use in the sauce is totally up to you. Use more for a thicker, less spicy sauce.
I really wanted to give this one a good review, but it was so meh. Tofu didn’t grab much of the marinade with over an hour of marinating, so pretty bland. And leftover marinade is truly a liquid which I didn’t use because my tortillas would’ve been soggy. Ended up making a chipotle mayo for a sauce .
So sorry it didn’t work out for you!
This chipotle sauce is out of this world!!! Saved going to use the sauce alone on many things :)) thank you so much love your recipes!