By Kay Chun
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- 4(289)
- Notes
- Read community notes
Inspired by zesty Baja tacos, which typically feature fried fish, these quick vegetarian tacos are filled with tofu that has been marinated in a spicy adobo sauce, then grilled for smoky flavor. All of the typical toppings work perfectly here: Shredded cabbage adds crunchy texture and a creamy, cilantro-spiked crema tames the heat. If you don’t have access to an outdoor grill, the tofu can be cooked indoors on a lightly greased cast-iron skillet for charred flavor that’s enhanced by the adobo sauce.
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Ingredients
Yield:8 tacos
- 2tablespoons neutral oil, plus more for oiling grates
- 1tablespoon minced garlic
- 1teaspoon Old Bay seasoning
- 1canned chipotle pepper in adobo, minced, plus 1 tablespoon adobo sauce
- 1pound firm tofu, drained, halved lengthwise and each half cut into 4 equal rectangles
- Kosher salt (such as Diamond Crystal) and pepper
- ⅓cup sour cream (or vegan substitute)
- ¼cup whole milk (or vegan substitute)
- ¼cup finely chopped cilantro, plus small sprigs for serving
- 8warm corn tortillas, for serving
- Shredded cabbage, pico de gallo, avocado slices and lime wedges, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
194 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 4 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 12 grams protein; 265 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Preparation
Step
1
In a medium nonstick skillet, heat oil over medium. Add garlic and cook, stirring, until fragrant, 30 seconds. Add Old Bay, chipotle pepper and the adobo sauce; cook, stirring, 1 minute. Turn off heat and add tofu; season with salt and pepper and toss to evenly coat. Let marinate, turning occasionally, for 15 minutes.
Step
2
Meanwhile, heat a grill to medium and lightly oil the grates.
Step
3
In a small bowl, stir to combine sour cream, milk and chopped cilantro.
Step
4
Arrange tofu on grill and cook, basting with any remaining marinade and turning occasionally, until golden and nicely charred all over, 5 minutes. (Alternatively, heat a lightly greased 12-inch cast-iron skillet over medium; add tofu and cook, basting with any remaining marinade and turning occasionally, until golden all over, 5 minutes.)
Step
5
Divide tofu among tortillas and drizzle with some of the sour cream mixture. Top each taco with cabbage, pico de gallo, avocado and cilantro sprigs. Serve with lime wedges on the side.
Ratings
4
out of 5
289
user ratings
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Cooking Notes
CH in VA
This was tooooo hot and the sour cream cilantro sauce too soupy. Too messy. Oh wel,, will try another recipe
Tori
Not flavorful as written - so much work for so little flavor. It has potential but the "marinade" was more of a paste and none of the flavor got into the tofu itself. The crema needed salt and lime juice instead of milk. We added a green salsa and that saved it, but the bland tofu came through. Next time will freeze, thaw, and crumble the tofu and toss it with the sauce instead of grilling.
sb in Seattle
Super delicious! I backed off a little bit on the chipotle adobo sauce for hubby’s sake but still very tasty.
Dr. CJ Valentine
Added some extra sour cream, garlic and lime to drizzle- delicious!
Jordan B
For the crema, skip the milk and just add cilantro, lime juice, and salt. It’ll make a nice base for the tortilla to put the cabbage and tofu on. I’ve been making this with fried plantains or tostones on the side. Super good complement for a very tropical vibe.
Brynn
These were great! We didn't have milk so made the crema using just sour cream and lime juice and it was delicious. We just ended up just cooking the tofu in the pan where it marinated -- still very tasty and avoided the hassle of the grill
A Few Changes
Froze and crumbled the Tofu and stirred it into the Adobe pepper garlic sauce. Only use 2/3 of the can and ot was plenty flavorful and spicy/hot. Fried the Tofu blend till lightly brown. Used lime juice to thin the sour cream instead of milk. Cabbage, cheese, salsa, Avocados and a squeeze of lime on top. Flavorful throughout.
Aksherman
Make as a big salad, instead!
Judy A
very tasty. Cooked on stovetop because no time for grill
Mb
Better to crumble the tofu, roast with a little sauce add remainder sauce as topping.
Clare
I was a little worried about the chipotle being too hot for a toddler, so I used half of one and less than the called for amount of adobo sauce. The results were pretty tasty and came together quickly, but not very spicy at all, so next time I won't be so conservative.
Anna
Delicious! Did not have access to a grill, but just cooked them that much longer in the pan and didn't add the milk to the yogurt, yum. Love a spicy adobo taco, always.
Steve
I was skeptical, but what a fantastic recipe. I didn’t have the chiles in adobo on hand, so improvised with a drizzle of evoo and a rub of garlic powder, cayenne, and chili powder on the tofu slices, letting them sit for 30 mins. Made them on the stovetop since it was 110 degrees in Palm Springs, and the end result was excellent. Added halved grape tomatoes to Greek yogurt/pico/spring mix. Might plan for roasted pasillas or poblano peppers in the future. Loved these tacos.
Susan
Zingy and refreshing. The Pico de Gallo could use a bit more flavor..the fresh lime juice makes this!
Tori
Not flavorful as written - so much work for so little flavor. It has potential but the "marinade" was more of a paste and none of the flavor got into the tofu itself. The crema needed salt and lime juice instead of milk. We added a green salsa and that saved it, but the bland tofu came through. Next time will freeze, thaw, and crumble the tofu and toss it with the sauce instead of grilling.
jmack
Totally agree. Sadly. I had high hopes for this recipe. I love chipotles smoky flavor but they just didn't come through. I had to really zhuzh up the crema but was just sad in the end. Even mangos and fresh tomatillos couldn't save this so I unsaved the recipe. :(
Megan
Well. I forgot to add the Old Bay to the tofu marinade. That being said, I actually found the tofu to be a bit bland. But the overall product was very good. I made a homemade vegan cashew cilantro cream, which turned out a bit thin. No problem! Just added it to the cabbage I already had marinating with lime & salt to make a creamy slaw. Tortilla, tofu, creamy slaw, pico, sprinkle of Old Bay on top. Very tasty taco!
Freya
This was delicious! My husband made a mango salsa to go with it. We did not add milk to the sour cream mixture and skipped the Old Bay. Will definitely make again.
Hope
this was delicious - I really like the tofu marinade and the drizzle dressing! Will make this again.
Dawn
Excellent recipe! If you have a Mexican tienda or restaurant that makes their own corn tortillas, buying those is highly recommended. Also buy Mexican sour cream and I would reduce the milk to make the sauce a bit thicker.
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