Crispy Baked Chipotle Tofu Tacos
These crispy chipotle tofu tacos are baked to golden, crunchy perfection! An easy weeknight meal that everyone is sure to love!
Ingredients
- 1 16-ounce block super-firm tofu, shredded on the large side of a box grater
- 3 chipotles in adobo sauce, minced (plus 3-4 tablespoons of the adobo sauce)
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons neutral oil, such as avocado or vegetable oil
- 1 small onion, diced
- 4 cloves fresh minced garlic
- 1 ½ cup refried beans
- 1 ½ cups vegan shredded cheese
- 12 flour tortillas, warmed
- Thinly sliced lettuce, for serving, optional
- Fresh minced cilantro, for serving, optional
- Pico de gallo, for serving, optional
- Guacamole, for serving, optional
Instructions
- Preheat your oven to 400°F.
- To prepare the taco filling, place the shredded tofu in a large bowl along with the minced chipotles, adobo sauce, ground cumin, garlic powder, smoked paprika, salt, and pepper. Toss to coat.
- Heat the oil in a large sauté pan over medium-high heat. Once the oil is hot, add the onion, garlic, and shredded tofu. Continue to cook, stirring occasionally, until the tofu is crisp around the edges, 12 to 15 minutes. Remove the pan from the heat and set aside.
- Line a baking sheet with parchment paper.
- Working with one tortilla at a time, spread 1-2 tablespoons of refried beans on a tortilla.
- Next, place about 2 tablespoons of the chipotle tofu on one half of the tortilla, followed by a sprinkle of cheese. Gently fold the tortilla over to close and repeat the process with the remaining ingredients.
- Bake the tacos until golden and crispy, 15 to 18 minutes (no need to flip!).
- Once the tacos are done, serve with preferred garnishes and toppings, and enjoy!
Video
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