Main Dishes
Adobo Tofu Tacos with Creamy Chimichurri Sauce
Prep
15 minutes
Cook
20 minutes
Yield
6
This easy, tofu tacos recipe combines the smokiness of adobo chili sauce with the freshness of chimichurri sauce.
This tofu tacos recipe is delicious with the smoky adobo chilis and the flavorful, herb-forward chimichurri sauce. This makes a great summer meal for Taco Tuesday!
Why you’ll love this tofu taco recipe:
- Quick: This tofu taco recipe will only take you 35-minutes to create
- Versatile: Tacos are versatile! Swap our seasonings, toppings, or whatever you like
- Protein-Packed: The tofu in this recipe makes sure these tacos are satisfying and filling
Ingredient Notes:
Adobo Chili Sauce: Made of ground-dried chiles, herbs, and vinegar. It’s earthy, spicy, and bold in flavor and is used in a lot of Mexican and Spanish dishes. You can usually find this in the Mexican section of your grocery store.
Chimichurri: This creamy chimichurri recipe is one of my favs. It’ll take you only 5 minutes to make and it’s incredibly herb-forward and flavorful. The perfect addition to this tofu taco recipe.
Queso Fresco: If you have a hard time finding this you can swap for Mexican Crema or feta cheese instead. Or if you’re vegan, you can swap for your fav plant-based feta.
How to make tofu tacos:
- Preheat the oven to 400F and prepare a baking tray with parchment paper OR heat a large pan over medium-high heat.
- Drain the excess water from the tofu package and crumble into a medium-sized bowl.
- Add all of the remaining ingredients and mix together.
- Set onto the prepared tray and bake for 20 – 30 minutes until golden brown or cook in the pan for 15 – 20 minutes, constantly stirring or flipping halfway through.
- Transfer the tofu to a dish, and allow to cool slightly.
- While the tofu cooks, add all of the ingredients for the cabbage slaw to a large bowl and thoroughly mix to combine, while softening the cabbage.
- Adjust seasoning to taste and set aside.
- Prior to assembling the tacos, heat a large pan over medium-high heat and toast the corn tortilla shells on each side to bring out delicious flavour!
- To assemble, add a spoonful of cabbage slaw in the middle of each shell.
- Next, follow with the crumbled tofu, chimichurri-inspired crema, and then top with the queso fresco, pickled jalapenos, and green onion.
- Serve this tofu taco recipe immediately on a platter with lime wedges and enjoy!
Expert Tips & FAQ:
Seasoning: Add any spices you wish to the adobo-crumbled tofu to make it your own!
Cheese: Replace the queso fresco with feta, any cheese of your choice, or your favorite plant-based option!
Protein: You can swap the tofu in this tofu taco recipe for jackfruit or any protein option you prefer, there is no wrong answer!
Customization: Customize these tacos and add or swap any ingredients- add apple to your slaw, use regular Mexican crema, add leafy greens, swap in for avocado, it’s endless! Bake the tofu according to how soft or crispy you desire.
Storage: Store the tacos in the fridge for 3 – 4 days either assembled or unassembled.
Other recipes you’ll love:
- Vegan Grits & Creamy Beans & Collards
- Refried Beans & Avocado Tacos
- Vegan Taco Salad
- Vegan BBQ Black Bean Meatballs
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Adobo Tofu Tacos with Creamy Chimichurri Sauce
Ingredients
For Adobo Crumbled Tofu,
- 350 g package firm tofu crumbled
- 3 tbsp. adobo chili sauce
- 2 adobo chilies chopped
- 2 ½ tbsp. corn starch
- 2 tbsp. olive oil
- 1 tbsp. maple syrup
- 2 tsp. salt
- 1 tsp. garlic powder
- 1 tsp. black pepper
For the Cabbage Slaw,
- ½ small green cabbage shredded
- 2 small carrots grated
- ½ medium red onion thinly sliced
- 2 tbsp. regular or vegan mayonnaise
- ½ tsp. salt
- ½ tsp. garlic powder
- ½ tsp. minced onion
- ½ tsp. cracked black pepper
- Juice of ½ lime
For the Tacos,
- 12 corn tortillas
- X1 recipe Chimichurri-Inspired Crema **SEE RECIPE
- 2/3 cup queso fresco crumbled
- ½ cup pickled jalapenos slices
- ½ cup green onion chopped
Instructions
Instructions
- Preheat the oven to 400F and prepare a baking tray with parchment paper OR heat a large pan over medium-high heat.
- Drain the excess water from the tofu package and crumble into a medium-sized bowl.
- Add all of the remaining ingredients and mix together.
- Set onto the prepared tray and bake for 20 – 30 minutes until golden brown or cook in the pan for 15 – 20 minutes, constantly stirring or flipping halfway through.
- Transfer the tofu to a dish, and allow to cool slightly.
- While the tofu cooks, add all of the ingredients for the cabbage slaw to a large bowl and thoroughly mix to combine, while softening the cabbage.
- Adjust seasoning to taste and set aside.
- Prior to assembling the tacos, heat a large pan over medium-high heat and toast the corn tortilla shells on each side to bring out delicious flavour!
- To assemble, add a spoonful of cabbage slaw in the middle of each shell.
- Next, follow with the crumbled tofu, chimichurri-inspired crema, and then top with the queso fresco, pickled jalapenos, and green onion.
- Serve immediately on a platter with lime wedges and enjoy!
Video
Notes
Add any spices you wish to the adobo crumbled tofu to make it your own!
Replace the queso fresco with feta, any cheese of your choice, or your favorite plant-based option!
You can swap the tofu for jackfruit or any protein option you prefer, there is no wrong answer!
Customize these tacos and add or swap any ingredients- add apple to your slaw, use regular Mexican crema, add leafy greens, swap in for avocado, it’s endless!
Bake the tofu according to how soft or crispy you desire.
Store the tacos in the fridge for 3 – 4 days either assembled or unassembled.
