Vegetarian Adobada Tacos
Indulge in the bold, smoky flavors of **Vegetarian Adobada Tacos**, a plant-based twist on a classic Mexican favorite. Made with extra-firm tofu marinated in a vibrant blend of chili powder, cumin, oregano, citrusy orange juice, and tangy apple cider vinegar, these tacos deliver a punch of savory heat with every bite. The tofu is cooked to golden perfection, creating a deliciously crispy texture that contrasts beautifully with the softness of warm corn tortillas. Topped with fresh cilantro, chopped onions, and a squeeze of lime, this dish is a fiesta of taste and texture. Ready in just 40 minutes and perfect for weeknight dinners, it's an irresistible option for vegetarians and taco enthusiasts alike. These **plant-based tacos** are a wholesome and flavorful way to enjoy authentic Mexican cuisine, no meat necessary!
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 2 tablespoons Chili powder
- 1 tablespoon Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Orange juice
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Soy sauce
- 2 tablespoons Olive oil
- 8 pieces Corn tortillas
- 0.25 cup Fresh cilantro
- 0.5 cup White onion, chopped
- 4 pieces Lime wedges
Instructions
Press the tofu block to remove excess water. Wrap it in a clean kitchen towel and place something heavy on top. Let it sit for 15 minutes.
After pressing, cut the tofu into 1/2 inch cubes.
In a large mixing bowl, combine chili powder, paprika, cumin, oregano, garlic powder, onion powder, salt, and black pepper.
Add orange juice, apple cider vinegar, soy sauce, and olive oil to the spice mix. Stir well to create a marinade.
Add the tofu cubes to the marinade, ensuring each piece is well-coated. Cover and let marinate in the refrigerator for at least 30 minutes, or up to 4 hours for more flavor.
Heat a non-stick skillet over medium heat. Add the marinated tofu and any remaining marinade to the skillet.
Cook the tofu, stirring occasionally, for 8-10 minutes or until it's golden brown and slightly crispy on the edges.
Warm the corn tortillas in a separate dry pan over medium heat, about 1 minute per side.
Assemble the tacos by distributing the tofu evenly among the warm tortillas.
Top each taco with chopped onion, fresh cilantro, and a squeeze of lime juice.
Serve immediately and enjoy your vegetarian adobada tacos!
Nutrition Facts
Calories |
1892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.6 g | 97% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2186 mg | 95% | |
| Total Carbohydrate | 221.9 g | 81% | |
| Dietary Fiber | 47.2 g | 169% | |
| Total Sugars | 15.5 g | ||
| Protein | 90.9 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3032 mg | 233% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2160 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
