Super Easy Chipotle Tofu Tacos- Dinner in 20 Minutes!
Ready in under 20 minutes, these vegan chipotle tofu tacos are smoky, protein-packed, and bursting with flavour. Crumbled tofu makes the perfect hearty base, while the creamy chipotle cashew sauce adds a restaurant-worthy finish. Completely customizable for spice level and kid-friendly when served mild - perfect for weeknights, gatherings, or anytime you’re craving tacos made simple!
Equipment
- High Speed Blender recommended
Ingredients
Taco Base
- 1 350g block of extra firm tofu
- 3 tbsp taco seasoning
- ½ cup water
- flour tortillas
Chipotle Sauce
- 1 cup cashews soaked in hot water for 30 minutes
- 1 cup water
- 2 chipotle peppers in adobo sauce use less for milder version, more for extra spicy
- 1 ½ tbsp lime juice
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
Optional Toppings
- tomatoes diced
- lettuce shredded
- crispy onions
Instructions
Cook the tofu filling
- Warm a skillet over medium heat and, once ready, crumble in your tofu. I crumble the tofu in by hand, as I am able to most easily get the size shreds I like this way. The tofu should resemble the size crumbs of a typical beef taco filling.
- Cook the tofu, stirring often, until it is beginning to turn golden and form a very light crisped edge. Then, sprinkle on the taco seasoning. Pour the water into the skillet and stir everything together until well combined.Continue cooking until the water is mostly cooked off.
- Once the tofu is cooked, remove from heat and set aside.
For the Chipotle Sauce
- Blend all Chipotle Sauce ingredients together in a high speed blender on high, until smooth.
Assembling your tacos
- Spoon the cooked tofu filling onto your flour tortillas.
- Drizzle the chipotle sauce over top and dress your taco as desired. I love crispy onions, diced tomato and shredded lettuce on mine. Enjoy!
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