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These Chipotle Agave Tofu Tacos have crispy tofu, a tangy slaw, mashed avocado & non-dairy cilantro yogurt sauce – the perfect vegan tacos!
Tacos are a weekly event in my house and tofu makes the perfect base for a delicious vegan taco. This particular tofu has the perfect balance of spice & sweetness. The agave helps caramelize the tofu & the chipotles add a nice smokiness. The slaw is a mix of shredded cabbage & cilantro yogurt sauce. And, of course, I added in some pickled onions & smashed avocado to bring it all together. This is a must make taco night recipe!
How to Make Cilantro Yogurt Sauce
This cilantro yogurt sauce is not only delicious, it is also super simple. You will need non-dairy yogurt, oil, cilantro, garlic, jalapeño, lime juice & salt.
Add everything to a food processor and pulse until combined. Give it a taste and adjust any of the seasonings you feel like you need to. You may want more or less spice, or perhaps an extra clove of garlic!
Shred the cabbage and add it to a bowl with about 1/2 of the cilantro sauce. Give it a toss and set it aside. You can use the rest of the sauce on the tacos.
How to Make Chipotle Agave Tofu
The marinade for the tofu is super simple and takes just a minute to make. Combine oil, chopped chipotles, agave and soy sauce in a bowl.
Drain and press a block of extra firm tofu. Use your hands to crumble the tofu and place it in a large bowl. Sprinkle with corn starch and toss to coat.
Heat some oil in a skillet and add the tofu. Cook until the tofu is browned – approx. 5 minutes. Pour in the sauce and let it cook for another 5-10 minutes. The sauce should start to caramelize and the tofu should get a nice crust to it. Just be sure not to let it sit too long, so that the sauce doesn’t burn.
How to Assemble
Now, it’s time to eat. Heat the tortillas – I like to do this over an open flame! Layer each tortilla with smashed avocado, slaw, tofu & pickled onions. Serve with the extra cilantro sauce on the side.
These tacos have everything – the smoky tofu, tangy slaw and creamy sauce. These vegan tacos are sure to impress at your next dinner party!
Need More Recipe Inspo? Check these Out!
- Chipotle Agave Tofu Bowls
- Pigs in a Blanket Wreath
- Vegan Yogurt Ranch Dressing
- Sweet Potato Soyrizo Tacos
- White Bean Buffalo Tacos
Did you Make this Recipe?
If you made these Chipotle Agave Tofu Tacos I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Chipotle Agave Tofu Tacos
Servings: 8 tacos
Prep Time: 20 minutes mins
Cook Time: 15 minutes mins
Total Time: 35 minutes mins
These Chipotle Agave Tofu Tacos have crispy tofu, a tangy slaw, mashed avocado & non-dairy cilantro yogurt sauce – the perfect vegan tacos!
5 from 16 ratings
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Ingredients
FOR THE CILANTRO YOGURT SAUCE
FOR THE CHIPOTLE AGAVE TOFU
- 3 tablespoons oil separated
- 1-2 tablespoons chipotles in adobo chopped, to taste
- 1 tablespoon low sodium soy sauce
- 2 tablespoons agave or sub maple syrup
- 1 block extra firm tofu drained & pressed
- 2 tablespoons corn starch
FOR THE TACOS
- 8 corn tortillas
- 2-3 cups green cabbage shredded
- smashed avocado optional
- pickled onions optional
Equipment
Instructions
Combine all of the sauce ingredients in a food processor and pulse to combine. Taste and adjust seasonings as needed. Set aside.
In a bowl combine 1 tablespoon of oil, chipotles, soy sauce & agave. Set aside.
Use your hands to crumble the tofu and place it in a bowl. Add the corn starch and toss to coat evenly. Heat the remaining 2 tablespoons of oil in a skillet. Add the tofu and cook until it starts to brown – about 5 minutes. Pour in the sauce and cook for an additional 5-10 minutes, depending on how crispy you want it. Be sure to toss it regularly so the sauce doesn't burn.
To make the slaw, place the cabbage in a bowl and add about 1/2 of the cilantro sauce. Toss to combine.
To serve, heat the tortillas and add smashed avocado, slaw, tofu, pickled onions and more cilantro sauce.
Video
Calories: 239kcal, Carbohydrates: 23g, Protein: 6g, Fat: 14g
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
