Roasted Chipotle Tofu Tacos

These oven-roasted chipotle tofu tacos comes together with a tangy slaw and fresh cilantro for the ultimate plant-based taco night experience. Every bite is a bold balance of heat, crunch, and zest that you won't forget!

40 min

Easy

Ingredients

2 tbsp chipotles in adobo
1 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
2 tbsp vegetable oil
1 pkg firm tofu, cut into 1/2 inch pieces
3 tbsp plant-based mayo
1 lime, zested and juiced
1/2 tsp sugar
2 cups green cabbage, thinly slices
2 cups purple cabbage, thinly slices
1/4 cup cilantro, plus more for garnish
12 corn tortillas
2 cups Enjoy! Plant-based Tex Mex Shreds

30 ml chipotles in adobo
5 ml ground cumin
2 ml onion powder
2 ml garlic powder
2 ml dried oregano
2 ml salt
30 ml vegetable oil
500 grams firm tofu, cut into 1/2 inch pieces
45 ml plant-based mayo
1 lime, zested and juiced
2 ml sugar
500g green cabbage, thinly slices
500g purple cabbage, thinly slices
60 ml cilantro, plus more for garnish
12 corn tortillas
200g Enjoy! Plant-based Tex Mex Shreds

Preparation

01.

Preheat oven to 450°F.
02.

In a large bowl mix together chipotles in adobo, cumin, onion powder, garlic powder, oregano, salt and oil. Add tofu, gently toss to coat.
03.

Roast tofu on an unlined baking tray for 20 – 25 minutes, stirring halfway through.
04.

Meanwhile in a large bowl whisk together mayo, sugar, salt, lime zest and juice. Add green and purple cabbage, then toss to coat. Set aside.
05.

When tofu is almost done roasting, wrap tortillas in aluminum foil and place on the top oven rack to warm for 3 – 4 minutes.
06.

To assemble tacos, place 3 tortillas on each plate, divide slaw between tortillas, top with tofu, sprinkle over cheese and garnish with a few cilantro leaves. Serve any remaining slaw on the side. Squeeze over a lime wedge over tacos if desired.