Chipotle Agave Tofu Tacos
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These Chipotle Agave Tofu Tacos have crispy tofu, a tangy slaw, mashed avocado & non-dairy cilantro yogurt sauce – the perfect vegan tacos!
Tacos are a weekly event in my house and tofu makes the perfect base for a delicious vegan taco. This particular tofu has the perfect balance of spice & sweetness. The agave helps caramelize the tofu & the chipotles add a nice smokiness. The slaw is a mix of shredded cabbage & cilantro yogurt sauce. And, of course, I added in some pickled onions & smashed avocado to bring it all together. This is a must make taco night recipe!
How to Make Cilantro Yogurt Sauce
This cilantro yogurt sauce is not only delicious, it is also super simple. You will need non-dairy yogurt, oil, cilantro, garlic, jalapeño, lime juice & salt.
Add everything to a food processor and pulse until combined. Give it a taste and adjust any of the seasonings you feel like you need to. You may want more or less spice, or perhaps an extra clove of garlic!
Shred the cabbage and add it to a bowl with about 1/2 of the cilantro sauce. Give it a toss and set it aside. You can use the rest of the sauce on the tacos.
How to Make Chipotle Agave Tofu
The marinade for the tofu is super simple and takes just a minute to make. Combine oil, chopped chipotles, agave and soy sauce in a bowl.
Drain and press a block of extra firm tofu. Use your hands to crumble the tofu and place it in a large bowl. Sprinkle with corn starch and toss to coat.
Heat some oil in a skillet and add the tofu. Cook until the tofu is browned – approx. 5 minutes. Pour in the sauce and let it cook for another 5-10 minutes. The sauce should start to caramelize and the tofu should get a nice crust to it. Just be sure not to let it sit too long, so that the sauce doesn’t burn.
How to Assemble
Now, it’s time to eat. Heat the tortillas – I like to do this over an open flame! Layer each tortilla with smashed avocado, slaw, tofu & pickled onions. Serve with the extra cilantro sauce on the side.
These tacos have everything – the smoky tofu, tangy slaw and creamy sauce. These vegan tacos are sure to impress at your next dinner party!
Need More Recipe Inspo? Check these Out!
Did you Make this Recipe?
If you made these Chipotle Agave Tofu Tacos I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Chipotle Agave Tofu Tacos
Ingredients
FOR THE CILANTRO YOGURT SAUCE
FOR THE CHIPOTLE AGAVE TOFU
- 3 tablespoons oil separated
- 1-2 tablespoons chipotles in adobo chopped, to taste
- 1 tablespoon low sodium soy sauce
- 2 tablespoons agave or sub maple syrup
- 1 block extra firm tofu drained & pressed
- 2 tablespoons corn starch
FOR THE TACOS
- 8 corn tortillas
- 2-3 cups green cabbage shredded
- smashed avocado optional
- pickled onions optional
Equipment
Instructions
- Combine all of the sauce ingredients in a food processor and pulse to combine. Taste and adjust seasonings as needed. Set aside.
- In a bowl combine 1 tablespoon of oil, chipotles, soy sauce & agave. Set aside.
- Use your hands to crumble the tofu and place it in a bowl. Add the corn starch and toss to coat evenly. Heat the remaining 2 tablespoons of oil in a skillet. Add the tofu and cook until it starts to brown – about 5 minutes. Pour in the sauce and cook for an additional 5-10 minutes, depending on how crispy you want it. Be sure to toss it regularly so the sauce doesn't burn.
- To make the slaw, place the cabbage in a bowl and add about 1/2 of the cilantro sauce. Toss to combine.
- To serve, heat the tortillas and add smashed avocado, slaw, tofu, pickled onions and more cilantro sauce.
Video
Easy to make and delicious
One of my all time favorite tofu recipes.
Thanks so much Cheryl!!
Next level delicious! We used Butler soy curls instead of the tofu and that worked great. Absolutely love the flavor in this sweet, spicy, salty with creamy tangy.
Thanks so much!
Love this dish
These were sooooo good…..and easy to make! A definite hit with the family — thank you!
One of my all time favorite taco recipes! We made this two nights in a row this week, and still can’t wait to have it again. Only “change” we make is flour tortillas instead of corn, but I’m sure they are excellent either way! Thanks for another super yummy and EASY recipe. Comes together so fast!!
Thanks so much Aurora!
Delicious!
I have made this a few times now, and it’s something my husband and I both really enjoy!I find that there is enough tang in the cilantro sauce to leave out the pickled onions, so that is one less thing to have to worry about when preparing this on a crazy weeknight. If we have an avocado that isn’t rock hard, that ends up in there too. Thanks for the great recipe!
Thanks Genevieve! So glad you and your husband like these!
I’m Elizabeth’s husband (in the comments from Dec. 27).
I asked her to send me this link so I could share it with a friend who has recently gone plant-based.
I told them that I inhale a block of tofu when we use this recipe. Truly incredible. Thank you!
Dave
I make these delicious goodies once a week. Thank you for sharing!!
I love this recipe so much! Make it all the time in my home. I typically make the yogurt sauce into a cashew crema but am trying yogurt next time! I just wanted to ask, before I make it again, how many tacos is a serving of 239 cal?
Thank you! 😊
So glad you liked these Kelly Anne! And the nutrition info is for 1 taco – assumig you use equal amounts of tofu/sauce on each taco.
I usually don’t care for cilantro, but I took a chance with this recipe! I am so SHOCKED at how much I love the cilantro yogurt sauce!!! All the ingredient in the sauce balances out the cilantro so beautifully. It was such a flavorful sauce and it had the most perfect combo with the cabbage/tofu. I could almost eat the cabbage with the cilantro sauce by itself. Such a simple recipe just filled with flavor. I can’t wait to make this again!
Wooooo – a cilantro convert. Love it! So glad you liked this Shay!
I forgot to rate them ⭐⭐⭐⭐⭐
I made these yesterday and they were a big hit. I meant to take a picture but they were so good they disappeared before I had a chance. I will be making these again.
This recipe is absolutely amazing!! Highly recommend!!! The flavors are unreal! Happy to have found this now staple taco recipe!!
This was an amazing recipe and easy to follow. This is a 10 out of 10! Amazing flavors and a must try. Thank you for sharing these recipes.
I Love seeing your delicious recipes, I myself am a vegan. 🌱 I’m 100% plant 🌱 base, dairy free and gluten free because I have food allergies. I like spices just not to much and I’m trying not to eat to much soy, do you have any recipes that don’t have soy in it?? Don’t get me wrong. Your recipes are amazing. They’re so delicious and I loved every single one of them. I’m one of your biggest fans.
This recipe hit my inbox on Tuesday, and I instantly knew what was for dinner. It was so simple to make, and I happen to have all the ingredients on hand. There was so much flavor with every bite, and the amount of spice from the jalapeno was just perfect. I know this will become a staple in our home. The perfect meal to have on Taco Tuesday!
Yayyy – so glad you liked it Fatima!