Vegetarian Al Pastor Tacos
Switch things up on taco night with these flavorful Vegetarian Al Pastor Tacos, a plant-based twist on the classic Mexican dish! This recipe swaps traditional pork for marinated, char-grilled extra-firm tofu that's bursting with smoky, tangy, and slightly spicy flavors from a vibrant blend of guajillo and ancho chiles, orange juice, and aromatic spices. Paired with caramelized pineapple chunks and topped with fresh cilantro and a squeeze of lime, these tacos strike the perfect balance between savory and sweet. Served in warm corn tortillas, they’re an irresistible meatless option that's perfect for any weeknight meal or festive gathering. Ready in just around an hour, this recipe is a must-try for taco lovers looking to explore bold, authentic flavors with a vegetarian twist!
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Recipe Information
Ingredients
- 14 oz extra-firm tofu
- 4 oz pineapple rings
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 garlic cloves
- 0.5 white onion, sliced
- 2 tbsp apple cider vinegar
- 0.25 cup orange juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 tbsp soy sauce
- 2 tbsp olive oil
- 8 corn tortillas
- 0.25 cup fresh cilantro, chopped
- 2 lime wedges
Instructions
Press the extra-firm tofu for at least 30 minutes to remove excess moisture. Then, cut it into 1/2-inch cubes.
Toast the guajillo and ancho chiles in a dry skillet over medium heat until they become fragrant. Remove from heat and let them cool slightly.
Remove the seeds and stems from the chiles. Soak them in hot water for about 15 minutes until they are softened.
In a blender, combine the soaked chiles, garlic cloves, white onion, apple cider vinegar, orange juice, smoked paprika, ground cumin, dried oregano, soy sauce, and olive oil. Blend until smooth to create the marinade.
In a large bowl, combine the tofu cubes with the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.
Preheat a grill or grill pan over medium-high heat. Grill the marinated tofu pieces until charred and heated through, about 3-4 minutes per side.
Grill the pineapple rings alongside the tofu until they have nice grill marks, about 2 minutes per side. Cut the grilled pineapple into small chunks.
Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.
Assemble the tacos by filling each tortilla with grilled tofu and pineapple chunks. Top with chopped cilantro and a squeeze of fresh lime juice.
Serve immediately with additional lime wedges on the side.
Nutrition Facts
Calories |
1982 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1347 mg | 59% | |
| Total Carbohydrate | 247.1 g | 90% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 25.6 g | ||
| Protein | 96.9 g | 194% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3072 mg | 236% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 3046 mg | 65% | |
*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.
