I admit it: the marketing worked. I’m obsessed with Tacos.
Taco Tuesdays, Taco Thursdays, Taco Any Day I’m Hangry and Want to Pretend to Be Healthy.
Actually, tacos can be good for you and delicious, these chipotle sofritas tacos are here to prove it to you. The magic is in the whole dried peppers, yes peppers. Not listed below is the secret half dried chile negro I add along with a guarjillo pepper to create the seasoning base.
Easy Vegan Chipotle Sofrita Tacos
Easy to make with tofu, black beans, lentils or chicken as the main protein. Go crazy with the taco toppings bar - isn't that half the fun?
Ingredients
- 1 pkg extra firm tofu pressed & drained (~1lb)
- 1 bell pepper
- 1 red onion
- 1 clove garlic
- lime
- corn tortillas
For Spice Blend:
- 1 1/4 tsp cumin seed
- 1 tsp coriander seed
- 1/4 tsp s & p each
- 1/2 tb oregano
- toast seed combine with other spice blend ingredients, grind fine.
For Sauce:
- 1 large guarillo chili pepper toast to fragrant & still pliable, de-seed
- 1/2 cup water plus a little more
- 2 garlic cloves
- 1 tb tomato paste
- 1.5 tb soy sauce
- 3/4 tb apple cider vinegar
- 1/4 tsp salt
- 1/4-1/2 cup water
- juice of lime wedges 1-2 squeezed in
For Taco Bar:
- black bean and corn salad
- pickled onions
- cheese
- greek yogurt
- tomato diced
- lime wedges
Instructions
- Press tofu for 30 minutes.
- Dice your bell pepper and onion, add garlic and saute until desired doneness. Cover and set aside.
- Cube tofu; pan fry in oil til crispy on most sides. Ideally cool but who has time for that? Dice that shit, as finely as you like.
- After toasting the pepper in a pan on medium, about 30 seconds to a minute each side, blend the sauce ingredients til smooth.
- Put diced tofu and sauce back in pan.
- Simmer 5-10 mins or until sauce is cooked and reduced...you can add a splash of water if it's too dry.
- After ~5 mins, add 1-2 tsp of the spice blend to saucy tofu.