Vegan Tofu Tinga Tacos
These Tofu Tinga Tacos are a quick, flavor-packed meal with smoky chipotle sauce and golden-browned tofu. High in plant-based protein, fiber, and healthy fats, they’re perfect for weeknight dinners, meal prep, or casual taco nights. Ready in under 30 minutes, they combine spice, creaminess, and freshness for a satisfying vegan twist on a classic favorite.
Equipment
- 1 large skillet
- 1 high-powered blender
- 1 Spatula
- Measuring spoons and cups
- Knife and cutting board
Ingredients
For the Tinga Sauce:
- 1 tbsp olive oil
- 1 cup white or sweet onion chopped
- 3 garlic cloves roughly chopped
- 2 chipotle peppers in adobo sauce
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 cup canned fire-roasted tomatoes
- 1/4 cup vegetable broth or water or tomato juice
- 1/2 tsp salt
For the Tofu:
- 14 oz extra-firm tofu drained and pressed
- 1 tbsp olive oil for cooking tofu
For Serving:
- 8 –10 tortillas
- 2 avocados sliced
- Chopped fresh cilantro optional
Instructions
- Prep the Tofu and Vegetables: Begin by pressing the extra-firm tofu to remove excess water. Wrap the tofu block in a clean kitchen towel or paper towels, place it on a plate, and set a heavy object (like a skillet or a can) on top for 10–15 minutes. While the tofu presses, chop the onion into small, even pieces and roughly chop the garlic cloves. This ensures the sauce will blend smoothly and evenly.
- Heat the Pan and Sauté Onion: Place a large skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is shimmering but not smoking, add the chopped onions. Sauté them gently, stirring occasionally, until they turn soft, translucent, and slightly caramelized—about 5 to 8 minutes. This step develops the base flavor of your tinga sauce and brings out the natural sweetness of the onions.
- Add Garlic and Spices: Reduce the heat slightly and add the chopped garlic to the skillet with the onions. Immediately sprinkle in the ground cumin and dried oregano. Stir constantly for about 30 seconds until fragrant, being careful not to burn the garlic. Next, add the chipotle peppers in adobo sauce and stir well, allowing their smoky, spicy flavor to meld with the onions and garlic.
- Incorporate Tomatoes and Simmer: Pour in the canned fire-roasted tomatoes and stir until fully combined with the onions, garlic, and spices. Let the mixture cook for another 5 minutes over medium heat, stirring occasionally. This allows the tomatoes to soften and release their juices, which will help create a rich, flavorful sauce for the tofu.
- Blend the Sauce to Smooth Perfection: Carefully transfer the cooked vegetable mixture to a high-powered blender. Add the vegetable broth (or water/tomato juice) and salt. Blend on high speed until the mixture is completely smooth and creamy, with no large tomato or pepper chunks remaining. Taste the sauce and adjust seasoning if needed, adding a pinch more salt or a small splash of broth for desired consistency.
- Prepare the Skillet for Tofu: Wipe out the original skillet to remove any burnt bits or excess moisture, then place it back on medium heat. Add the remaining 1 tablespoon of olive oil and allow it to warm. Crumble the pressed tofu into bite-sized pieces and add it to the skillet. Spread it evenly across the pan to ensure each piece gets a golden-brown crust.
- Brown the Tofu: Cook the tofu for about 5–7 minutes, stirring occasionally, until the edges turn lightly golden and slightly crispy. Browning the tofu enhances its texture and flavor, giving it a satisfying bite that complements the creamy, smoky sauce.
- Combine Tofu and Sauce: Pour the blended tinga sauce over the browned tofu in the skillet. Stir thoroughly to coat every piece of tofu evenly with the sauce. Continue to cook for 5–8 minutes, allowing the sauce to thicken slightly and the tofu to absorb the smoky, spicy flavors. Taste again and adjust salt or spice levels as desired.
- Warm the Tortillas: While the tofu mixture is finishing, warm the tortillas. You can heat them on a dry skillet over medium heat for 30–60 seconds on each side, wrap them in foil and heat in the oven, or microwave them for 20–30 seconds wrapped in a damp paper towel. Warm tortillas are more pliable and perfect for holding the saucy filling.
- Assemble the Tacos: Place a warm tortilla on a plate and spoon a generous amount of tofu tinga mixture into the center. Top with sliced avocado and a sprinkle of chopped cilantro if desired. Repeat with remaining tortillas and filling.
- Serve and Enjoy Immediately: Serve the tacos while warm for the best taste and texture. Pair with a side of lime wedges, fresh salsa, or a light salad for a complete meal. These tacos are perfect for weeknight dinners, casual gatherings, or meal prep for the week ahead.
Notes
- Pressing the tofu properly is key to achieving a firm, golden texture that absorbs the smoky tinga sauce.
- Adjust the number of chipotle peppers according to your spice tolerance—start with one and increase gradually.
- Fire-roasted tomatoes add depth and smokiness; if unavailable, regular canned tomatoes will work with a pinch of smoked paprika.
- Use a high-powered blender for the smoothest sauce, but a regular blender or immersion blender works in a pinch.
- Warm tortillas just before serving to ensure pliability and prevent cracking.
