Just a small amount of water was all I found it needed, you may like it as is.Īnd if you do feel like making a sauce, this Chipotle Tahini Sauce that I used for the Kale & Quinoa Burrito Bowl is perfect for these tacos. It’s pretty darn good and works perfectly when you don’t feel like making sauce! I did water it down a bit though, as it’s pretty thick on its own. To add a final touch, I topped them with Just Mayo Chipotle as my sauce. Once ready, layer your Baja style tofu tacos with the red cabbage slaw. I’ve had these tacos with both the cabbage slaw and plain cabbage, both ways are great! If you are in a pinch or don’t want to make the slaw, plain cabbage will work just fine too. I find it to be superb after it has sat for awhile.
You can also make the slaw a day or two ahead and keep it stored in the refrigerator until ready to eat. While the tofu is soaking up the flavors, prepare the red cabbage slaw. That should be enough to get those golden grill marks and heat it through removing much of the excess moisture while retaining the added flavors. Grilling the tofu is easy, just be sure to have plenty of oil on the grill and cook each side about 3 – 4 minutes. Start with marinating the tofu in a simple cumin-lime marinade. It will add a whole ‘nother level of yum! I also highly recommend adding a little pico de gallo (not shown) overtop. You won’t miss a thing here, as they are light, but filling, and extremely satisfying in both flavor and texture. These vegan tofu tacos are essentially simple, and drool worthy! Trust me when I say you’re going to be in for an incredibly delicious version of this otherwise typically non-vegan recipe. The little Bear has now decided this is what he wants to order next time we go to Chipotle.Baja style tofu tacos features meaty pieces of tofu, grilled to perfection, topped with a zesty red cabbage slaw and creamy chipotle sauce for a deliciously healthy and easy lunch or dinner! This 30 minute meal is a perfect, easy weekday night recipe the whole family will love. I told them tofu, like the kind mom gets at Chipotle. Speaking of my kids, when they were almost finished with their tacos, they did ask what kind of “meat” was inside. It’s the way I enjoy them at Chipotle, and how I normally enjoy my tacos. You can place it in tortillas with your favorite toppings. Once it was the texture I wanted, I dumped in the home made sauce and let it simmer: I then seasoned the tofu, and placed it in the pan to get a little crispy. I started off by cutting into chunks and draining some of the water with a paper towel. Speaking of success, the best way to cook really good tofu is to make sure the tofu gets plenty of flavor and a nice crispy texture. They ate, they loved, and they didn’t complain. Imagine my kids’ reactions when Taco Tuesday was happening on a Monday- They were beyond excited!! And no, I didn’t have to tell them what type of tacos. I decided to try this out at home as our Meatless Monday meal a few weeks ago why the husband was away. Plenty of protein without feeling too heavy. They are that good!! Perhaps you have noticed in the last few years that your local Chipotle Restaurant has added Sofritas to the menu? It’s my favorite filling at Chipotle. Yep, that’s right, join me on the Sofritas train. Remember the time I told you all how much I love taco night? Or how our one of our family traditions is celebrating taco Tuesday every week?!? Well I’m here to tell you again.ĭoesn’t matter if it’s chicken, ground beef, steak…….Or tofu. Deliciously spiced and braised tofu pan fried to make yummy vegan tacos!! Throw in all of your favorite toppings for a taco bowl or serve with tortillas for meatless taco night.
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