Honey Chipotle Tofu Tacos
Street tacos, but make them vegan…and really, really good. This recipe was given 5 stars by a vegan and tofu lover, so how could they be bad? All it takes is a simple marinade and a quick bake and you’ve got an amazing meatless meal that is still packed with protein! You could also replace the tofu with whatever you’re preferred source of protein is and it’ll be just as good!
Honey Chipotle Tofu Tacos
Vegan tacos. Need I say more? The sweet honey, acidic vinegar, and blend of spices come together to make the perfect street taco.
Equipment
- tofu press
Ingredients
- 1 tofu block
- ¼ cup sugar-free honey
- 3 T olive oil
- 1 T dijon mustard
- 1 T sugar-free ketchup
- 1 T apple cider vinegar
- 1 T lemon juice
- 1 t paprika
- 1 t coriander
- ½ t oregano
- ½ t parsley
- ½ t salt
- 4 La Banderita low-carb tortillas snack size
Instructions
- Using a tofu press or a different method, press your tofu block for 40 minutes.
- Combine the honey, olive oil, dijon mustard, ketchup, apple cider vinegar, lemon juice, paprika, coriander, oregano, parsley, and salt to make the marinade.
- Once your tofu is done pressing, dice it into small cubes.
- Place the tofu cubes in your container with the marinade and stir it to make sure it is all coated. Let it sit until the tofu absorbs all of the marinade like a sponge and there is nothing left in the dish.
- Lay a piece of parchment paper down on a baking sheet and lay the tofu on it in one layer.
- Bake for 30 minutes at 400° F, flipping halfway through.
- Assemble your tacos by placing your cooked tofu on the tortilla and topping with whatever you'd like!
Notes
When calculating nutrition, make sure to subtract the dietary fiber and sugar alcohols from the total carb count to get the net carb count!
