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These Crispy Chipotle Tofu Tacos are filled with spicy tofu, baked until crispy and served with an herb-packed vegan jalapeño ranch | ThisSavoryVegan.com #thissavoryvegan #vegantacos #tofutacos

Crispy Chipotle Tofu Tacos

Servings: 8 tacos
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr
These Crispy Chipotle Tofu Tacos are filled with spicy tofu, baked until crispy and served with an herb-packed vegan jalapeño ranch!
5 from 4 ratings
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Ingredients

  • 1 block extra firm tofu drained and pressed
  • 2 tablespoons oil plus more for the shells
  • 1 teaspoon chipotle chili powder or to taste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 2 tablespoons tomato paste
  • water as needed
  • 8 corn tortillas

FOR THE JALAPENO RANCH

  • 1/2 cup non-dairy yogurt plain, or sub vegan mayo
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon dried chives
  • 1 tablespoon dried parsley
  • 1/2 jalapeño finely diced
  • 2 tablespoons cilantro finely chopped
  • 1 tablespoon apple cider vinegar

FOR THE ONIONS

  • 1/2 yellow onion diced
  • 1/2 bunch cilantro chopped
  • 1 lime juiced
  • salt to taste

Instructions
 

  • Preheat the oven to 450 degrees and drain & press the tofu for 30 minutes.
  • While the tofu is being pressed, add all of the ranch ingredients to a bowl and stir to combine. Taste and adjust seasoning as needed. Place in the fridge.
  • Add the onion ingredients to a bowl and stir to combine. Place in the fridge.
  • Heat the oil in a skillet over medium heat. Add the tofu and crumble with a potato masher or wooden spoon. Once the tofu starts to brown add the rest of the ingredients to the skillet and toss to coat - adding water if needed to loosen up the tomato paste. Remove from the heat.
  • Heat the tortillas. Brush some oil onto one side of a tortilla, flip it over and spread on some of the ranch & a spoonful of tofu. Carefully close and place on a baking sheet. Repeat with the remaining ingredients* - reserving the leftover ranch for serving. Place in the oven and bake for 8 minutes. Flip and cook for another 5-7 minutes, depending on how crispy you want them.
  • Remove from the oven and serve with leftover ranch and the onions/cilantro.

Video

Notes

*You want to work pretty quickly so the tortillas don't dry out and start to crack.
Calories: 169kcal, Carbohydrates: 17g, Protein: 6g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Sodium: 156mg, Potassium: 214mg, Fiber: 3g, Sugar: 3g, Iron: 1mg
Cuisine: Mexican
Course: Main Course
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