Name: Chipotle Sofritas Tacos with Mango Slaw
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 tablespoon extra olive oil; 1 small white or yellow onion, finely diced; 3 cloves garlic, minced; 1 (16-ounce) package extra firm tofu, drained and pressed; 1 medium red bell pepper, finely diced; 1/2 (14.5-ounce) can diced tomatoes with juice; 2 canned chipotle peppers in adobo sauce, finely chopped; 1 tablespoon adobo sauce reserved from canned chipotle peppers; 1 teaspoon brown sugar (optional); 1 teaspoon oregano; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon salt (optional); 4 cups coarsely shredded or thinly sliced red cabbage; 1 cup coarsely chopped cilantro; 1/2 red onion, sliced; 4 pink or red radishes, thinly sliced; 1 small mango, peeled and chopped; 2 limes, juiced; 1 tablespoon extra virgin olive oil; 1/2 teaspoon chili powder; 1/2 teaspoon salt (optional); 2 tablespoons pumpkin seeds; 16 small corn tortillas, warmed; Sliced avocados (optional); Cashew cream (optional); Shredded plant-based cheese (optional); Sliced green onions (optional); Sliced tomatoes (optional); Sliced olives (optional)

Why Make This Recipe

Chipotle Sofritas Tacos with Mango Slaw is a delicious and flavorful dish that is easy to make and perfect for any occasion. This recipe is plant-based, making it a great choice for vegans, vegetarians, or anyone looking to enjoy a meat-free meal. The combination of spicy sofritas and fresh mango slaw creates a unique flavor profile that is both satisfying and refreshing. Plus, it’s a fun and interactive meal that everyone can enjoy putting together!

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How to Make Chipotle Sofritas Tacos with Mango Slaw

Ingredients:

1 tablespoon extra olive oil
1 small white or yellow onion, finely diced
3 cloves garlic, minced
1 (16-ounce) package extra firm tofu, drained and pressed
1 medium red bell pepper, finely diced
1/2 (14.5-ounce) can diced tomatoes with juice (about 1 cup total)
2 canned chipotle peppers in adobo sauce, finely chopped
1 tablespoon adobo sauce reserved from canned chipotle peppers
1 teaspoon brown sugar (optional)
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt (optional)
4 cups coarsely shredded or thinly sliced red cabbage
1 cup coarsely chopped cilantro
1/2 red onion, sliced
4 pink or red radishes, thinly sliced
1 small mango, peeled and chopped
2 limes, juiced
1 tablespoon extra virgin olive oil
1/2 teaspoon chili powder
1/2 teaspoon salt (optional)
2 tablespoons pumpkin seeds
16 small corn tortillas, warmed
Sliced avocados (optional)
Cashew cream (optional)
Shredded plant-based cheese (optional)
Sliced green onions (optional)
Sliced tomatoes (optional)
Sliced olives (optional)
Fresh cilantro (optional)

Directions:

Heat olive oil in a sauté pan or skillet on medium heat and add onions and garlic. Sauté for 3 minutes.
Crumble pressed tofu with your hands and add it to the pan with onions and garlic. Add bell pepper and continue to sauté for 5 minutes, until vegetables soften.
Add tomatoes, chili peppers, adobo sauce, brown sugar (optional), oregano, cumin, smoked paprika, and salt (optional). Cook for 1 minute.
Stir well and cook over medium heat, uncovered, for about 15 minutes until all liquid has been absorbed and vegetables are very soft. Remove from heat, cover, and set aside until serving.
While sofritas is cooking, prepare the slaw. In a large bowl, mix together shredded red cabbage, cilantro, onion, radishes, and mango.
Add lime juice, olive oil, chili powder, and salt (optional). Toss gently to combine.
Sprinkle with pumpkin seeds and set aside.
Heat corn tortillas to soften them in a skillet or microwave.
To assemble tacos, fill each taco with 1/4 cup sofritas, 1/4 cup slaw, and any additional toppings as desired.
Serve immediately! Makes 8 servings (2 tacos each).

How to Serve Chipotle Sofritas Tacos with Mango Slaw

Serve these tacos warm on a platter so everyone can help themselves. You can set out bowls of optional toppings like sliced avocados, cashew cream, shredded plant-based cheese, and fresh herbs for extra flavor. This makes it fun for guests to customize their tacos.

How to Store Chipotle Sofritas Tacos with Mango Slaw

If you have leftovers, store the sofritas and slaw separately in airtight containers in the fridge. They will stay fresh for up to 3 days. To reheat, simply warm the sofritas on the stove and enjoy your tacos with fresh slaw.

Tips to Make Chipotle Sofritas Tacos with Mango Slaw

Make sure to press the tofu well to get rid of excess moisture; this helps to get a nice texture.
Customize the spice level by adding more chipotle peppers if you like it hotter.
Feel free to experiment with different veggies in the slaw, like carrots or cabbage, based on your preference.

Variation

You can use black beans or lentils instead of tofu for a different protein option. Also, try adding some avocado or other fresh veggies to the slaw for added crunch.

FAQs

Can I make this recipe gluten-free?

Yes! Just make sure to use gluten-free corn tortillas.

How can I make the slaw ahead of time?

You can prepare the slaw a few hours in advance. Just add the dressing when you’re ready to serve it to keep it fresh and crunchy.

Can I freeze the sofritas?

Yes, you can freeze the sofritas for up to 3 months. Just make sure to thaw it in the fridge overnight before reheating.