Red Meat Allergy Friendly Gluten Free Chipotle Mango Tofu Tacos
Total time45 min
Prep time25 min
Cook time20 min
4.9(7)
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Learn more →Ingredients
4 servings
For the tofu
- 1 block (14 oz) extra-firm tofu
- 2 tbsp cornstarch
- ½ tsp salt
- 2 tbsp neutral oil (such as avocado or canola oil)
For the chipotle sauce
- 2 chipotle peppers in adobo sauce, minced
- 1 tbsp adobo sauce (from the can)
- 2 tbsp fresh lime juice
- 1 tbsp tamari
- 1 tsp honey or agave syrup
- ½ tsp ground cumin
For the mango salsa
- 1 large ripe mango, diced small (about 1 ½ cups)
- ¼ cup red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 2 tbsp fresh cilantro, roughly chopped
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 ½ cups green cabbage, thinly shredded
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Press the tofu: wrap the block in several layers of paper towels, set it on a cutting board, and place a heavy skillet on top for at least 10 minutes. Once pressed, cut into 3/4-inch cubes.
- 2
In a small bowl, whisk together the minced chipotle peppers, adobo sauce, 2 tbsp lime juice, tamari, honey, and ground cumin until combined. Set aside.
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