Chipotle Tofu Tacos

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Chipotle Tofu Tacos
Here, we tear the tofu instead of cutting it. That might sound odd, but it's the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.
active:
20 mins
total:
45 mins
Servings:
6
Chipotle Tofu Tacos Jason Donnelly

Ingredients

Directions

  • Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.

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  • Whisk 2 tablespoons lime juice, cornstarch, oil, 1 tablespoon adobo, 3/4 of the garlic, cumin and 3/4 teaspoon salt in a large bowl. Pat tofu dry, add to the bowl and toss to coat. Spread the tofu on the prepared baking sheet.

  • Bake, stirring halfway through, until golden brown, 20 to 25 minutes.

  • Meanwhile, mix sour cream and 1 tablespoon lime juice with the remaining 1/2 tablespoon adobo sauce, garlic and 1/4 teaspoon salt in a small bowl. Toss cabbage, cilantro and the remaining 2 tablespoons lime juice in a medium bowl.

  • Serve the tofu in tortillas with the slaw and sour cream mixture.

Nutrition Facts

Serving Size:
2 tacos
Per Serving:
351 calories; fat 18g; cholesterol 9mg; sodium 452mg; carbohydrates 35g; dietary fiber 6g; protein 18g; sugars 3g; niacin equivalents 5mg; saturated fat 4g; vitamin a iu 162IU.
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 03/25/2023
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