Tofu Tinga Tacos

TOFU TINGA TACOS

Easy, Mexican inspired tinga tacos with shredded tofu are flavourful, fresh, and delicious! Made with simple ingredients like fresh tomatoes, onion, chipotles, and garlic blended into a tasty sauce that gently coats all the shredded tofu. 

Enjoy these in a pan fried tortillas as instructed in the recipe, or wrap them in a gently warmed tortilla for an easy pick up taco. 

Option to add on some fresh crunch with jalapeno slices or cabbage, or add a creamy note with fresh avocado or guacamole. 

Up next try this Cheesy Taco Skillet!

 

Recipe makes 4 servings

Macros per serving:

414 cals - 18g fat - 36g carbs - 27g protein

 

Ingredients:

• 500g extra firm tofu
• 2 tomatoes
• 1 tbsp vegetable bouillon
• ½ jar chipotles in adobo (90ml)
• 2 cloves garlic
• 1 small yellow onion
• 1 tbsp olive oil
• 4 large tortillas or 8 corn tortillas 
• Option to add vegan cheese like vegan feta (closest to cotija cheese, or a shredded "cheddar."

 

Recipe:

1. Bring 4 cups of water to a boil.
2. Grate the tofu in a cheese grater.
3. Add to boiling water: grated tofu, 2 whole tomatoes, and ½ tbsp vegetable boullion. Boiling for 10 minutes.
4. At 10 minutes, take 1 cup of the boiling liquids and set aside. Then strain everything else.
5. To a blender add: boiled tomatoes, the 1 cup boiling liquids, ½ tbsp vegetable bouillon, ½ jar chipotles in adobo, and garlic cloves. Blending until smooth. Set aside.
6. Warm a pan to medium heat and add 1 tbsp oil and sliced yellow onion.
7. Sprinkle with a pinch of salt, then cook until softened, 4-5 minutes.
8. Add in grated and boiled shredded tofu and the chipotle blender sauce.
9. Cook on low heat for 10 minutes to season the tofu really well.
10. Dip each tortilla into the sauce, coating each side with the red sauce, then place on a clean plate.
11. Using a good non stick pan, or oiling your preferred pan, add the first tortilla (empty) and cook for 20-30 seconds or until the red sauce is crispy on the first side. Then flip and add grated tofu/chipotle sauce mixture to one side of the tortilla. (Add cheese here if adding).
12. Close and pan fry on both sides until crispy. (1-2 minutes each side.)
13. Remove from the pan and set aside to cool.
14. Repeat with all the tortillas and tofu/sauce mixture.
15. Enjoy once slightly cooled by eating with your hands or a knife and fork.

 

 

 

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All calorie and macros have been calculated to the best of my ability but may vary slightly. 

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