Makes 8 tacos with 1/4 cup chipotle tofu each
- 1/2 cup salsa
- 1/2 jalapeno pepper, no seeds
- 2 teaspoons lime juice
- 2 teaspoons chipotle peppers in adobo sauce
- 1/4 teaspoon salt
- 1 pound firm tofu
- 3/4 teaspoon canola oil
- 8 corn tortillas
Suggested toppings: black beans, onions, tomatoes, cotija cheese, cilantro
Puree salsa, jalapeno, lime juice, chipotle peppers in adobo sauce, and salt until smooth in a food processor or with an immersion blender.
Place tofu on a plate lined with absorbent towels. Add a layer of towels on top. Then press tofu to remove excess water. This will give the tofu a heartier texture more like a ground meat. Heat oil in a pan over medium-high heat, crumble tofu and place it in the pan. Cook, stirring occasionally, 8-10 minutes until it starts to brown, then add pureed sauce and simmer for 5 minutes.
Portion onto a warm corn tortilla and top with your favorite toppings. Serve immediately.
Pro tip: This filling is flexible and can be used in place of the “meat” in your favorite stuffed peppers, burritos, enchiladas, and more!