Spicy Shredded "Chicken" Tofu Tacos w/ Chipotle Crema and Mezcal Lime Corn
40 min8 tacos
Crispy pan-fried tofu strips seasoned with chipotle and spices, served in corn tortillas with mezcal-lime corn, chipotle crema, guacamole, and cilantro.
| prepDrain and press 14 oz block extra firm tofu in towel under weight for 10–15 minutes | |||
| prepChop pressed tofu into thin strips about 1/8 inch thick | |||
| 400 g block extra firm tofu, drained and pressed | Coat tofu with oil, spices & chili paste | Pan-fry tofu over medium heat, 5–7 min until crisp | Warm tortillas, assemble tacos with tofu, corn, crema, cilantro & guacamole |
| 1/2 medium yellow onion, chopped small | |||
| 15 ml avocado oil (for tofu) | |||
| 1 tsp cumin | |||
| 1/2 tsp chipotle chili powder | |||
| 1/2 tsp coriander | |||
| 1/2 tsp ground ginger | |||
| 2 garlic cloves, minced | |||
| 1–2 tablespoons / 15–30 ml garlic chili paste | |||
| 2 corn cobs, kernels cut off | Cook corn over medium heat 3–4 min | Add lime, mezcal & seasonings, reduce to medium-low until liquid drains & corn browns, 3–5 min | |
| 15 ml avocado oil (for corn) | |||
| 1 lime, juiced | |||
| 15 ml mezcal | |||
| 1 tsp garlic powder | |||
| 1/2 tsp Old Bay or cajun seasoning | |||
| 2 chipotles in adobo sauce, minced | Whisk chipotles, adobo, mayo, lemon & pepper | ||
| 30 ml adobo sauce | |||
| 120 ml vegan mayo | |||
| 1 lemon, juiced | |||
| pinch or two of pepper | |||
| corn tortillas to serve | |||
| handful of cilantro, chopped | |||
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