Ingredients
Scale
- 14 ounces firm tofu, pressed and drained
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 avocado, sliced
- Fresh cilantro, for garnish
- 1 ripe mango, diced (for the Tropical Mango Salsa)
- 1/2 red onion, finely chopped (for the Tropical Mango Salsa)
- 1 jalapeño, seeded and minced (for the Tropical Mango Salsa)
- Juice of 1 lime (for the Tropical Mango Salsa)
- Salt to taste (for the Tropical Mango Salsa)
- 1/2 cup sour cream or Greek yogurt (for the Spicy Chipotle Sauce)
- 1–2 teaspoons chipotle in adobo sauce (for the Spicy Chipotle Sauce)
- Juice of 1/2 lime (for the Spicy Chipotle Sauce)
- Salt to taste (for the Spicy Chipotle Sauce)
Instructions
- Begin by preheating your oven to 400°F (200°C).
- Cut the tofu into small cubes and place them in a mixing bowl. Drizzle with olive oil and sprinkle the smoked paprika, cumin, garlic powder, onion powder, and salt over the top. Gently toss until all the tofu pieces are well-coated with the seasoning.
- Arrange the seasoned tofu cubes on a baking sheet lined with parchment paper. Bake for about 25-30 minutes, turning them halfway through, until they are golden brown and crispy.
- While the tofu is baking, prepare the tropical mango salsa. In a separate bowl, combine the diced mango, chopped red onion, minced jalapeño, lime juice, and a pinch of salt. Stir everything together and let it sit to allow the flavors to meld.
- For the spicy chipotle sauce, mix the sour cream (or Greek yogurt), chipotle in adobo, lime juice, and salt in a small bowl until creamy and smooth. Adjust the amount of chipotle based on your spice preference.
- Heat the corn tortillas in a skillet over medium heat for about 30 seconds on each side until they are warm and flexible.
- To assemble the tacos, place a generous scoop of the smoky tofu on each tortilla. Top with a handful of shredded cabbage, a spoonful of mango salsa, slices of avocado, and a drizzle of the spicy chipotle sauce.
- Finish off with a sprinkle of fresh cilantro and serve the tacos right away for the best experience.
Notes
- Adjust the chipotle in adobo sauce according to your spice preference.
- For a vegan option, use plant-based yogurt instead of sour cream.
- These tacos are best served fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 taco
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg