Crispy Baked Chipotle Shredded Tofu Tacos - the healthy taco recipe of your dreams. These tacos are so flavorful, crispy and delicious. They are also packed with both protein and fiber. Since the recipe makes multiple servings it is also perfect for meal prep. In addition, this is a great recipe to serve to a tofu hater as shredding the tofu gets rid of any textural issues.
If you love chipotle try my chipotle maple shrimp tacos.
For more veggie taco recipes try my crispy mushroom and shredded tofu tacos or my crispy baked zucchini feta tacos.
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Why you'll love these high protein tofu tacos
It is vegetarian and can easily be made vegan.
Thanks to the tofu and cheese these tacos are high in protein.
You will meet your fiber goals with this recipe because these tacos are veggie packed.
It is perfect the perfect healthy and easy to make dinner.
Ingredients
- tofu
- onion
- garlic
- cilantro
- cumin
- chili powder
- salsa
- chipotle peppers
- lime
- cheese
- taco shells
See the recipe card for full information on ingredients and quantities.
Substitutions
- cheese - feel free to use vegan cheese. I don't suggest omitting the cheese as it does help make the taco sticky.
- cilantro - parsley would be a good substitute.
- greek yogurt - feel free to use unsweetened vegan yogurt. Keep in mind this will lower the protein content of the recipe.
Step-by-Step Instructions
Step 1
Cook veggies.
Step 2
Add tofu and all remaining ingredients and continue to cook.
Step 3
Add warmed tortillas to sheet pan. Fill with filling and cheese and bake until crisp.
Step 4.
Form tacos and serve.
Storage instructions
You can store the extra tacos in a sealed container in your fridge for up to 4 days. You can reheat these tacos in the microwave or oven. The tacos will crisp up again when reheated in the oven.
Recipe Pro-Tips
I recommend using flour tortillas for this recipe. In my experience it is very difficult to get corn tortillas crispy. My favorite flour tortillas are Vista Hermosa. If you can't have gluten you can use a gluten free flour style tortilla.
Make sure to use extra firm tofu for this recipe, otherwise it will be difficult to shred.
Recipe FAQS
Yes, substitute vegan cheese.
Yes. Tofu is high in fiber, protein, vitamins and minerals. The phyto-estrogen in tofu also does not affect estrogen in your body.
Flour tortillas are not gluten free but you could make these tacos gluten free by using gluten free flour tortillas. I do not suggest using corn tortillas for this recipe.
Shredding tofu gives it a meaty texture. This gets rid of any of the squishy texture that some people do not like. I recommend serving this recipe to a tofu hater because they will likely be unable to tell that it has tofu in it.
Other taco recipes to try
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Crispy Baked Chipotle Shredded Tofu Tacos
Ingredients
Filling
- ½ red onion - finely chopped
- 1 tablespoon olive oil or avocado oil butter also works
- 1 large bell pepper or 2 smaller - finely sliced
- 3 cloves garlic - minced
- 1 ~14 oz block extra firm tofu - shredded with a cheese grater
- 1 teaspoon salt
- 2 chipotle peppers in adobo sauce + 1 teaspoon sauce
- 1 tablespoon tomato paste, salsa or tomato sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ teaspoon black pepper
- ½ cup finely chopped cilantro
- juice from 1 lime
Other ingredients
- 8-10 flour taco shells
- ½-1 cup shredded cheese of choice I shredded cheddar from the block
Optional ingredients
- greek yogurt for dipping
- salsa for dipping
- sliced avocado for topping
Instructions
- Preheat oven to 425 degrees.
- Heat oil in a large skillet over medium heat. Add onion and bell pepper. Cook for 5 minutes. Add garlic and cook for another 3 minutes.
- Add all remaining filling ingredients to the skillet. Toss to combine and cook for another 5 minutes.
- Warm taco shells. Add taco shells to a sheet pan lined with parchment paper or a nonstick sheet pan. Add 2-4 tablespoons of filling to each shell*. Top with desired amount of cheese. Fold tacos over and flip so the filling side is on the top. This is crucial to keep the tacos closed.
- Bake tacos for 20-30 minutes, flipping once halfway through. You want the shells to be browned and crisp. Let cool, top with your desired toppings and enjoy.
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