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Tofu Tinga Tacos

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Course: Dinner, Lunch
Cook Time: 30 minutes
Servings: 4

Ingredients

  • 1 lb. firm tofu
  • 1 7.5 ounce can chipotle in adobo sauce
  • 1 Tbsp. canola oil
  • 1 white or red onion (thinly sliced)
  • 5-6 garlic cloves (smashed and chopped)
  • 1 lb. brown (green or red lentils, picked through and rinsed)
  • 2 15- ounce cans diced tomatoes (preferably fire roasted)
  • 1 6- ounce can tomato paste (no salt added)
  • 1 fresh or dried bay leaf
  • 2 tsp. dried oregano
  • 2 tsp. ground cumin
  • 1 quart water or low-sodium vegetable stock
  • 10 ounces frozen corn (or fresh equivalent)

Instructions

  • Drain liquid from tofu, pat tofu with paper towels and place in a small mixing bowl. Mash with a fork until well crumbled. Set aside.
  • Pour chipotles onto a cutting board and chop well. (Alternatively, mash in a bowl with a fork). Set aside.
  • Heat a large soup pot or Dutch oven over medium heat. Add canola oil and heat until shimmering. Add onion and garlic and sauté until onions are wilted and mixture is fragrant.
  • Add tofu, lentils, canned tomatoes and paste, herbs and spices, and water or stock. Bring mixture to a bubble, turn heat to low, cover with a lid and allow to cook 25-30 minutes or until lentils are soft. If mixture is too thin, simmer uncovered until mixture becomes desired thickness.
  • Stir in corn and heat through.
  • Serve tinga as you would a bowl of chili or as a taco or burrito. Top with Mexican-style crema or sour cream and sliced avocado.

GREAT ADDITIONS/SUBSTITUTIONS

  • Try topping with salsa, shredded lettuce, guacamole, or fresh lime juice.

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