Tofu Tinga
A vegan tinga recipe using shredded tofu mixed with homemade tinga sauce. It's smoky, spicy, and full of protein!
Servings 6
Calories 137kcal
Ingredients
- 12 ounces extra firm tofu
- 2 tablespoons canola oil plus an extra drizzle for the tofu
- 1 medium yellow onion diced (about 1 cup)
- 3 cloves garlic minced
- 28 ounces crushed tomatoes preferably San Marzano
- 2 chipotle peppers in adobo seeds removed
- 2 teaspoons adobo
- 2 teaspoons coarse kosher salt
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon freshly ground black pepper
- 1-2 tablespoons minced cilantro
- Tostadas for serving, optional
- Refried beans for serving, optional
- Shredded lettuce for serving, optional
Instructions
- Preheat the oven to 400ºF.
- Shred the tofu on the large holes of a box grater and transfer to a parchment lined baking sheet. Set aside.
- Heat the oil in a large skillet over medium high heat.
- Add the onion and cook, stirring frequently, until softened, about 5 minutes.
- Add the garlic and cook, stirring, for 1 minute.
- Transfer the onion mixture to a high powered blender and add the tomatoes, chipotle peppers, adobo, salt, cumin, oregano, paprika, and pepper. Blend until smooth.
- Reserve 1 cup of the sauce and transfer the rest back to the skillet you cooked the onions and garlic in. Place the skillet over medium heat until bubbling, then reduce the heat, partially cover, and simmer, stirring occasionally, until the tofu is done.
- Toss the tofu with a quick drizzle of canola oil on the baking sheet. Bake at 400ºF for 20 minutes or until the tofu has dried out. If you pressed your tofu, you can reduce this to 10 minutes.
- Toss the tofu with the remaining 1 cup of sauce and return to the oven for 30 minutes, stirring once or twice.
- After baking, toss the tofu with additional sauce if desired and serve on tostadas spread with refried beans. Top with shredded lettuce and any additional toppings you prefer.
Notes
Tips for customizing this tofu tinga recipe
- Use more or less chipotle peppers and adobo to meet your desired spice level
- Swap the tofu for garbanzo beans (adjust the cooking time accordingly)
- Cut the tofu into small cubes, or break it into bite sized pieces with your hands instead of shredding
- Drizzle the finished tofu with crema, sour cream, green avocado sauce, or poblano cream sauce
Nutrition
Calories: 137kcal | Carbohydrates: 15g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 1274mg | Potassium: 537mg | Fiber: 4g | Sugar: 8g | Vitamin A: 473IU | Vitamin C: 14mg | Calcium: 85mg | Iron: 3mg
