It’s taco night, starring only plants. The combination of saucy chipotle pepper and powdered smoked paprika infuses the meaty tofu crumbles with an unmistakable smoky essence. The sautéed mushrooms are an umami-packed alternative to standard salsa and there will be extra tofu filling for anyone with a bigger appetite!
Slice ’em yourself
It’s preferable to purchase cremini or button mushrooms whole and then do your own slicing just before cooking them. Packaged pre-sliced mushrooms are prone to a quicker deterioration in both texture and flavor.
Advertisement
This recipe originally appeared on alive.com as “Chipotle Tofu Tacos with Herbed Mushrooms.”
Chipotle Tofu Tacos with Herbed Mushrooms
Rate this recipe!
Ingredients
- 2 -4 oz packages extra-firm tofu
- 2 Tbsp + 2 tsp grapeseed or avocado oil divided
- 1/3 cup tomato paste
- 2 Tbsp soy sauce or coconut aminos
- 2 canned chipotle chili peppers finely chopped
- 1 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 2 shallots chopped
- 8 oz sliced cremini mushrooms
- 1 Tbsp fresh thyme
- 8 corn tortillas
Instructions
- Line a cutting board with 2 sheets of paper towel. Top with tofu and 2 more sheets of towel. Top with another cutting board or flat object and place a heavy object on top. Press for at least 10 minutes to extract liquid from tofu. Using your hands, crumble tofu into 1/2 inch chunks.
- In large bowl, whisk together 2 Tbsp oil, 2 Tbsp water, tomato paste, soy sauce, chipotle pepper, paprika, and cumin. Remove 1/4 cup sauce; set aside. Add crumbled tofu to sauce in bowl and toss well to coat.
- Heat large, heavy-duty skillet over medium-high. Add tofu and heat until warmed through, stirring a couple of times. Pour reserved sauce over hot tofu and mix well.
- Remove tofu from skillet and set aside. Add remaining 2 tsp oil to skillet. Heat shallots for 2 minutes. Add mushrooms and thyme to skillet and heat until mushrooms have softened.
- Stuff corn tortillas with tofu and mushrooms.
