Baked Chipotle Tofu Tacos

These Baked Chipotle Tofu Tacos are layered with marinated & baked tofu, cabbage, cilantro & a creamy dairy-free chipotle sauce.

Course Main Course

Cuisine Mexican

Keyword chipotle, cream sauce, spicy, tacos, tofu taco meat, tofu tacos

Prep Time 40

Cook Time 20

Total Time 1

Servings tacos

Calories 263

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.

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.

Calories: 263kcal | Carbohydrates: 20g | Protein: 8g | Fat: 18g