Dinner
Chipotle Tofu Tacos
Golden tofu bites roast until crisp at the edges and soak up smoky chipotle and cumin. They tuck into warm tortillas with lime-kissed cabbage and a cool swirl of spiced sour cream.
- Total
- 45 min
- Prep
- 20 min
- Cook
- 25 min
- Serves
- 6
Nutrition per Serving
- Calories
- 351
- Protein
- 18g
- Carbs
- 35g
- Fat
- 18g
- Fiber
- 6g
- Sugar
- 3g
- Sodium
- 452mg
Ingredients
- 5 tbsp lime juice, divided
- 1/4 cup cornstarch
- 2 tbsp canola or avocado oil
- 1 1/2 tbsp adobo sauce (from canned chipotles in adobo), divided
- 4 clove garlic, grated, divided
- 1 tbsp ground cumin
- 1 tsp salt, divided
- 2 (14 ounce) packages extra-firm tofu, drained and torn into 1-inch pieces
- 1/2 cup sour cream
- 3 cup shredded cabbage
- 1/4 cup chopped fresh cilantro
- 12 corn tortillas, warmed
Instructions
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- 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.