If you have tried tofu in the past and did not like it because of the texture or lack of taste, let me introduce you to Sofritas Tacos! Spicy and flavorful tofu grounds and beans wrapped in soft flour tortillas and topped with cool and crisp coleslaw!
Sofritas Tacos are inspired by the Sofritas you can get at the Chipotle restaurants. I found a great recipe at Gimme Some Oven. I finally made these one weeknight, and was blown away how tasty these tacos turned out.
These Sofritas are really, really spicy! So, I whipped up a batch of coleslaw to help cool down the heat just a bit. Coleslaw might seem odd with tacos, but it really works here! You can always use your traditional taco toppings, such as lettuce, avocado, etc. if you are not a fan of coleslaw.
There a few steps to make these Sofritas Tacos, but you plan ahead to make the assembly much easier. I pressed the tofu overnight in the refrigerator. You can also make the coleslaw in advance as well as the chipotle sauce. Speaking of the chipotle sauce, this sauce is full of so much flavor and is what seasons the tofu in this dish!
This recipe really shows off how delicious tofu can be when in is given great flavors to absorb!
My husband is finicky when it comes to tofu, and he even asked for seconds. I am sure you and your family will be impressed with these Sofritas Tacos!
Sofritas Tacos
Ingredients
- Sofritas Filling
- 1 14- oz package extra firm tofu drained
- 2 T vegetable oil
- 1 large poblano pepper cored, seeded & diced
- 1 15- oz can pinto peans rinsed & drained
- 1 batch chipotle sauce recipe below
- Chipotle Sauce
- 3/4 cup water
- 2 whole chipotle peppers in adobo sauce
- 1 clove garlic peeled
- 1 quarter of a small white onion
- 1 cup fire-roasted crushed tomatoes
- 1 T red wine vinegar
- 1/2 t ground cumin
- 1/4 t oregano
- salt & pepper to taste
- Coleslaw
- 1 14- oz bag tri-colored coleslaw mix
- 1/2 cup vegan mayonnaise i.e. Vegannaise or Just Mayo brands
- 1/2 t mustard
- 1/2 t maple syrup or agave nectar
- 1/4 t celery seed
- 1 T lime juice
- salt and pepper to taste
- Flour tortillas taco size
Instructions
- Start by pressing the tofu for 30 minutes. I recommend using a tofu press. Alternatively, you can roll paper towels around the tofu. Put the wrapped tofu on a plate. Place a heavy object on top of the wrapped tofu such as a cast iron skillet.
- While the tofu is pressing, make the chipotle sauce. Place all of the chipotle sauce ingredients in a blender or food processor. Blend until smooth. Add additional salt or pepper if needed. Set aside.
- In a large saute pan, heat the vegetable oil over medium-high heat. Add the pressed tofu and start breaking up the tofu into crumbles. (I use the head of a whisk for this step.) Continue to saute the tofu grounds and move around until the tofu starts to crisp and turn slightly golden.
- Add the poblano peppers and saute until the peppers start to soften.
- Add the pinto beans and chipotle sauce, and stir to combine. Continue to cook on medium-high until the mixture reaches a simmer. Reduce the heat to medium-low and continue cooking for 5 -7 minutes.
- Remove from heat.
- Assemble the tacos with a generous scoop of the sofritas filling and top with coleslaw (see below) or your favorite toppings. Enjoy!
Coleslaw
- In a large bowl, add all of the coleslaw ingredients. Stir to combine.
Notes
Dayna is a food blogger and pet parent to Cooper the cat! 
