5 from 1 vote
Tofu Tinga

A rich and hearty, smoky sauce with sauteed sliced onions and baked tofu to round out the texture and flavor

Course: Breakfast, Main Course
  • 1 14 oz firm tofu
  • 1 onion, sliced
  • 1 can tomato sauce
  • 1/2 - 1 chipotle in adobo, minced or more to taste
  • 1/2 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp poultry seasoning
  • 1/2 tsp smoked paprika
  • 1 can refried beans
  • corn tortillas
  • cilantro
  • lime wedges
  • avocado, cubed
  • 1 green onion, sliced
  • vegan sour cream (we made ours from the PlantPure Cookbook)
  1. Preheat oven to 425 degrees Fahrenheit, slice tofu into 1/2 inch slabs and place on parchment-lined baking sheet; bake for 20-25 minutes; chop and set aside

  2. Saute onions until soft; add spices and cook briefly until fragrant

  3. Stir in tomato sauce, tofu, and chipotle; simmer to blend flavors

  4. Heat up Refried Beans and Toast corn tortillas in oven for a crispy tortilla

  5. Assemble:  corn tortilla, refried beans, tofu tinga, avocado, green onions, a squeeze of lime, cilantro, a drizzle of sour cream.