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!