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Sticky Chipotle Tofu Tacos

These tacos are the perfect combination of flavours and textures. They’re topped with a zingy pineapple slaw, crispy air fried tofu, coated in a sticky, smoky glaze, and chipotle crema. Yum!

  • Author: zenak
  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 tacos 1x

Ingredients

Scale

For the pineapple slaw:

  • 300g pineapple, thinly sliced
  • ½ cabbage (red, white or a combination of the two), thinly sliced
  • ½ onion, thinly sliced
  • 1 bunch fresh coriander, roughly chopped
  • 2 limes, juice only

For the chipotle crema: 

  • 100g mayonnaise (vegan or regular)
  • 1 tsp chipotle paste (or more for added heat)
  • 2 garlic cloves, minced
  • ½ lime, juice only

For the tofu:

  • 300g extra-firm tofu (I use Tofoo, which doesn’t need pressing)
  • 1 tbsp cornflour (cornstarch)
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • vegetable oil

For the chipotle glaze:

  • 3 tbsp chipotle paste
  • 2 tbsp agave nectar (or honey)
  • 2 limes, zest only
  • ½ lime, juice only

Instructions

  1. Place the pineapple, cabbage, onion, coriander and lime juice in a large mixing bowl. Season generously with salt and pepper, toss to coat and let sit in the fridge while you prepare the other components – the flavour will develop as it sits.
  2. In a small mixing bowl, combine the mayonnaise, chipotle paste, garlic and lime juice. Season with salt and pepper, mix to combine and refrigerate until ready to use.
  3. Preheat your air fryer to 200°C or your regular oven to 220°C / fan 200°C,
  4. Pat the tofu dry then tear it into small bitesized pieces – the craggy edges will get nice and crispy when cooked.
  5. Place the tofu nuggets in a large mixing bowl with the cornflour, ground cumin and smoked paprika and season generously with salt and pepper. Toss to coat, add a teaspoon or two of oil and toss again to coat.
  6. Air fryer method: air fry the tofu for 15 minutes, tossing halfway through, or until golden and crispy.
  7. Oven method: arrange in a single layer and roast for 25 minutes, or until golden and crispy.
  8. Just before the tofu is done, place the chipotle glaze ingredients in a small saucepan. Bring to a simmer over medium-high heat, then turn the heat to medium-low and simmer until thickened and syrupy, 3 to 4 minutes.
  9. Place the tofu in a clean mixing bowl, pour over the glaze and toss to coat.
  10. Set a frying pan over a medium-high heat. Toast your soft taco shells for 20 seconds-ish per side then transfer to a clean tea towel and cover.
  11. Assembly time, finally! Top the taco shells with a tablespoon or two of slaw and the sticky tofu pieces. Drizzle the chipotle crema over the top, which you can loosen with a tablespoon or two of water if needed, then serve and enjoy.

Notes

This recipe makes more slaw than you need but it makes for a delicious salad the next day!

Did you make this recipe?

Leave a comment below and share a photo on Instagram, tagging @zenaskitchen. I can’t wait to see what you’ve made!

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Abbey Pallett
9 months ago

This was absolutely delicious! Amazing flavour and texture, Deffo saving this. We both said it’s something we’d pay for in a restaurant!

Shannon
8 months ago

Such a delicious recipe! Quick and really simple to make. I was slightly worried about the spice level but the combination of 3 aspect of the recipe balance SO well.

Thank you so much for sharing, I’ll be making again 🙂

Gemma Allen
4 months ago

This is absolutely delicious, the fresh slaw pairs perfectly with the smokey and spicy tofu and the delicious crema. One of my favourite tofu dishes.

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