Crispy Tofu Street Tacos
These Crispy Tofu Street Tacos are ready in 30 minutes, perfect for a vegan weeknight dinner. Packed with protein and taste AMAZING!
Equipment
Ingredients
FOR THE TOFU
- 1 tablespoon oil
- 1/2 yellow onion diced
- 1 chipotle pepper in adobo chopped
- 1-2 tablespoons adobo sauce from the chipotle can
- 1 14-ounce block firm tofu drained & pressed
- 1 packet taco seasoning about 2 tablespoons
FOR THE TACOS
- 1/2 yellow onion diced
- 1 bunch cilantro minced
- 1/4 cup vegan mayo
- 1 tablespoon adobo sauce from the chipotle can
- 2 avocados sliced
- shredded green cabbage
- lime wedges
- 16 street style corn tortillas or 8 regular corn tortillas
Instructions
- Heat the oil in a skillet over medium heat. Add the onion and cook for 2 minutes. Add in the chipotle pepper & adobo sauce and stir to combine. Add the tofu to the skillet and use a wooden spoon (or potato masher) to crumble the tofu. Sprinkle in the taco seasoning and mix to combine.
- Spread the tofu in an even layer and allow to sit untouched for 2 minutes. Flip and spread in an even layer for another 2 minutes. Continue this process of flipping every 2 minutes until the tofu is your desired crispiness. I cooked the tofu for about 10 minutes.
- Meanwhile, combine the other 1/2 of the yellow onion and 2 tablespoons of minced cilantro in a bowl. Set aside.
- Combine the mayo, adobo sauce and lime juice (to taste) in a bowl and mix to combine. Taste and adjust the seasonings as needed. Set aside.
- Heat the tortillas over an open flame or in a skillet.
- To assemble, layer 2 tortillas on top of each other. Add some avocado, tofu, cabbage, onions/cilantro, chipotle mayo and more cilantro.
Video
Notes
- I used street style corn tortillas which are extra small. You can also use regular corn tortillas and make 8 standard-sized tacos.
- Be patient while crisping up the tofu. Letting it sit untouched in the skillet will help crisp up the tofu faster.
Nutrition
Calories: 236kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g