Smoky Chipotle Tofu Tacos with Avocado Crema and Pickled Red Onion
These smoky chipotle tofu tacos are packed with bold flavors and topped with creamy avocado crema and tangy pickled red onions. A quick, stovetop gluten-free recipe perfect for weeknight dinners or entertaining guests.
- 14 oz extra-firm tofu, pressed and cubed
- 2 tbsp olive oil
- 2 tbsp chipotle peppers in adobo sauce, finely chopped
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 8 pieces corn tortillas (gluten-free)
- 1 large ripe avocado
- 0.5 cup plain dairy-free yogurt or Greek yogurt
- 3 tbsp lime juice, divided
- 0.5 large red onion, thinly sliced
- 0.25 cup apple cider vinegar
- 1 tsp maple syrup
- 1.5 tsp kosher salt
- 0.25 cup fresh cilantro, chopped
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Instructions
In a small saucepan over medium heat, combine red onion, apple cider vinegar, 1 tablespoon lime juice, maple syrup, and 0.5 tsp salt. Simmer for 5 minutes, then set aside to pickle.
⏱️ 5 minutes 🌡️ MediumIn a large skillet over medium-high heat, add olive oil. Once hot, add tofu cubes and cook, turning occasionally, until golden and crisp, about 8 minutes.
⏱️ 8 minutes 🌡️ Medium-HighAdd chipotle peppers, smoked paprika, cumin, garlic powder, and 0.5 tsp salt to the tofu. Toss to coat and cook for 2 more minutes.
⏱️ 2 minutes 🌡️ MediumMeanwhile, blend avocado, yogurt, remaining 2 tablespoons lime juice, and 0.5 tsp salt until smooth to make avocado crema.
⏱️ 2 minutesWarm tortillas in a dry skillet over medium heat for about 30 seconds per side.
⏱️ 4 minutes 🌡️ MediumAssemble tacos: top each tortilla with smoky tofu, avocado crema, pickled onions, and chopped cilantro. Serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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