This taco recipe is just one way to use my delicious crispy chipotle tofu. These tacos are super simple to make, but totally scrumptious. To round them out and compliment the meaty tofu, I add roasted peppers and onions add flavor and texture, a simple mixture of yogurt and salsa for creamy richness and baby greens for freshness. Pile these ingredients into a fresh corn tortilla, preferably organic, and you’ve got a simple, delicious, satisfying, clean and healthy meal.
The tofu is clearly the star of this taco recipe. It’s baked (not fried) at a high temperature for just under an hour to achieve a crispy chewy-ness not often found in tofu. I actually suggest making a double bath of the tofu, I promise you won’t regret it.
As great as the tofu is though, this is a great basic taco recipe to have in the archives, even if you swap the tofu for marinated chicken, skirt steak, black beans tossed with hot sauce or whatever other filling suits your tastes. Or maybe you have a variety of eaters in your household, so having a couple filling options is the way to go. The roasted veggies, creamy yogurt salsa and baby greens are a quick and easy backdrop for any protein!
Chipotle Tofu Tacos with Roasted Poblanos & Red Onion
Serves: 2-3 (makes 6 stuffed tacos)
1 batch Crispy Chipotle Baked Tofu
3 poblano peppers, ribs & seeds removed, cut into strips
1 red onion, peeled & sauté sliced into 1/2″ thick slices
1 cup plain, greek yogurt
1 cup all-natural salsa of choice, homemade or jarred, I like roasted tomatillo (verde) salsa
6 large taco-size corn tortillas (like organic fresh corn tortillas, try Vista Hermosa brand)
baby greens of choice, like baby kale or arugula (get the pre-washed kind to save time)
Preheat oven to 415 degrees.
Make tofu according to recipe, get it here.
Toss poblano strips with 1 teaspoon olive oil and a pinch of salt. Spread out in a single layer onto a parchment lined baking sheet. Toss onion slices with 1 teaspoon olive oil and a pinch of salt. Spread out in a single layer onto a baking sheet.
Roast veggies for 15 minutes. Toss. Roast for another 10 to 15 minutes, or until softened and starting to char. The peppers and onions may have slightly different cooking times, so I keep them separate while roasting.
Meanwhile, mix greek yogurt with salsa. Set aside.
Heat corn tortillas gently, if they’re fresh. In a lightly oiled large skillet or cast iron pan, warm tortillas for a couple minutes per side over medium to medium-high heat.
To assemble, spread a couple tablespoons of salsa/yogurt mixture among tortillas. Top with crispy chipotle tofu, peppers, onions, baby greens & more salsa/yogurt to taste.
Health Food Highlights:
choose grass-fed organic and whole yogurt for the healthiest dairy yogurt, get my thoughts on grass-fed dairy here
to make these tacos extra healthy, I use organic, fresh, local corn tortillas, purchased from Whole Foods… the tortilla brand is Vista Hermosa and the only ingredients in the tortillas are whole dried organic corn, water, salt and lime
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