Grilled Tofu Tacos
Updated Oct. 12, 2023
- Total Time
- 45 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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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.
Private Notes
Comments
This was tooooo hot and the sour cream cilantro sauce too soupy. Too messy. Oh wel,, will try another recipe
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.
Added some extra sour cream, garlic and lime to drizzle- delicious!
The tofu treatment was quite good tho I doubled the old bay and cut the chili out while keeping the adobo tablespoon. My pico de gallo was made with fresh ripe mango instead of tomato. I made it pretty hot so the chipotle in the marinade would have blown the doors off. I used super firm tofu and got it reasonably charred. Browned the tortillas on the same grill. Passed on the cream sauces -- they never add much for me.
Very good recipe overall. Créma does need a higher sour cream ratio, approx 2 parts sour cream:1 part milk is better. If you dry the tofu out well, it will absorb more oil and cook better on the grill without sticking.
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.
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