Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.
2 chipotle peppers in adobo sauce
2 tablespoons tomato paste
1 tablespoon cornstarch
1 tablespoon canned diced green chiles
1 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon nutritional yeast
1 teaspoon apple cider vinegar
1 teaspoon sugar
1 pound extra firm tofu, drained and cubed
3 tri-color bell peppers, thickly sliced
1 red onion, cut into wedges
8 6-inch corn tortillas
4 lime wedges
How to Make It
Preheat the oven to 425 F.
In a food processor, blend the first 10 ingredients (chipotle peppers through sugar) until a thick paste forms. Gently toss the tofu cubes with the chipotle sauce and spread on 1/3 of a parchment paper lined baking sheet.
Arrange the bell pepper slices and onion wedges on the remaining area of the baking sheet. Bake for 30 minutes.
Divide the chipotle tofu and vegetables amongst the tortillas, squeezing a lime wedge atop just before serving.