Tofu Tinga Tacos
Tofu Tinga Tacos! If you love spicy food, you've gotta try these vegan tofu tinga tacos. Super easy to make and ready in less than 30 minutes.
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup chopped white or sweet onion
- 3 garlic cloves, roughly chopped
- 2 chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 cup canned fire-roasted tomatoes
- 1/4 cup vegetable broth, or water or juice from tomato can, if you want these extra spicy
- 1/2 teaspoon salt
- 1 14 ounce container extra-firm tofu, drained and pressed.
For serving
- 8-10 tortillas
- 2 avocados, sliced
- chopped cilantro
Instructions
Make the sauce
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and saute until soft, about 5-8 minutes. Add in the garlic, chipotle peppers, oregano, cumin, tomatoes and cook for another 5 minutes, stirring often.
- Add the mixture to a high-powered blender along with the broth and salt and puree until smooth.
- Wipe out the skillet and heat the remaining tablespoon of oil in a skillet. Crumble the tofu and cook until golden brown, stirring occasionally. Add in the sauce and cook for 5-8 minutes until sauce has thickened and mixture is hot.
Assemble and Serve
- Warm the tortillas, then top with tofu tinga mixture, avocado and cilantro, if using. Eat!
Notes
Recipe adapted from the chicken tinga tacos in The Minimalist Kitchen Cookbook.
Nutrition
Serving: 1servingCalories: 251kcalCarbohydrates: 25gProtein: 8gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 482mgPotassium: 396mgFiber: 5gSugar: 4gVitamin A: 223IUVitamin C: 7mgCalcium: 84mgIron: 2mg