Grilled Tofu Tacos

The tofu treatment was quite good tho I doubled the old bay and cut the chili out while keeping the adobo tablespoon. My pico de gallo was made with fresh ripe mango instead of tomato. I made it pretty hot so the chipotle in the marinade would have blown the doors off. I used super firm tofu and got it reasonably charred. Browned the tortillas on the same grill. Passed on the cream sauces -- they never add much for me.

Very good recipe overall. Créma does need a higher sour cream ratio, approx 2 parts sour cream:1 part milk is better. If you dry the tofu out well, it will absorb more oil and cook better on the grill without sticking.

For the crema, skip the milk and just add cilantro, lime juice, and salt. It’ll make a nice base for the tortilla to put the cabbage and tofu on. I’ve been making this with fried plantains or tostones on the side. Super good complement for a very tropical vibe.

These were great! We didn't have milk so made the crema using just sour cream and lime juice and it was delicious. We just ended up just cooking the tofu in the pan where it marinated -- still very tasty and avoided the hassle of the grill

Froze and crumbled the Tofu and stirred it into the Adobe pepper garlic sauce. Only use 2/3 of the can and ot was plenty flavorful and spicy/hot. Fried the Tofu blend till lightly brown. Used lime juice to thin the sour cream instead of milk. Cabbage, cheese, salsa, Avocados and a squeeze of lime on top. Flavorful throughout.

Make as a big salad, instead!

very tasty. Cooked on stovetop because no time for grill

Better to crumble the tofu, roast with a little sauce add remainder sauce as topping.

I was a little worried about the chipotle being too hot for a toddler, so I used half of one and less than the called for amount of adobo sauce. The results were pretty tasty and came together quickly, but not very spicy at all, so next time I won't be so conservative.

Delicious! Did not have access to a grill, but just cooked them that much longer in the pan and didn't add the milk to the yogurt, yum. Love a spicy adobo taco, always.

I was skeptical, but what a fantastic recipe. I didn’t have the chiles in adobo on hand, so improvised with a drizzle of evoo and a rub of garlic powder, cayenne, and chili powder on the tofu slices, letting them sit for 30 mins. Made them on the stovetop since it was 110 degrees in Palm Springs, and the end result was excellent. Added halved grape tomatoes to Greek yogurt/pico/spring mix. Might plan for roasted pasillas or poblano peppers in the future. Loved these tacos.

Zingy and refreshing. The Pico de Gallo could use a bit more flavor..the fresh lime juice makes this!

Well. I forgot to add the Old Bay to the tofu marinade. That being said, I actually found the tofu to be a bit bland. But the overall product was very good. I made a homemade vegan cashew cilantro cream, which turned out a bit thin. No problem! Just added it to the cabbage I already had marinating with lime & salt to make a creamy slaw. Tortilla, tofu, creamy slaw, pico, sprinkle of Old Bay on top. Very tasty taco!

This was delicious! My husband made a mango salsa to go with it. We did not add milk to the sour cream mixture and skipped the Old Bay. Will definitely make again.