This recipe for Vegan Chipotle Sofritas Tacos with Mango Slaw is very easy and scrumptious! Primarily based on a flavorful sofritas taco filling, which incorporates crumbled tofu, onions, garlic, bell pepper, tomatoes, spices, and chipotle peppers, you may create probably the most hearty, satisfying tacos ever in simply half-hour! Merely cook dinner up the chipotle sofritas till it’s thick, tender and aromatic, then heap your tacos with the filling. High it with a crunchy, flavorful crimson cabbage Mango Slaw, and no matter further toppings you prefer, corresponding to avocado, cilantro, cashew cream, olives, and tomatoes. The sky is the restrict! I like to serve this recipe for a celebration. Simply cook dinner up the vegan chipotle sofritas filling upfront, then serve together with heat corn tortillas, the mango slaw, and quite a lot of toppings. Let individuals construct their tacos simply the best way they like them! This recipe is vegan and gluten-free. Do that sofritas filling in enchiladas, taco salads, tostados, burritos, nachos, and extra!
What are Sofritas?
Sofritas comes from the Spanish phrase “gently fried.” The time period is used to explain a standard Latin American sauce or base that’s used as a basis for a lot of dishes. Sofritas normally accommodates onions, peppers, tomato and garlic. The restaurant Chipotle Mexican Grill created their very own dish known as sofritas, which is a braised spiced tofu dish that can be utilized as a filling for entrees. My flavorful, gently spiced sofritas recipe is impressed by conventional Mexican dishes, in addition to Chipotle Mexican Grill’s tackle this wholesome filling.
Are sofritas vegan?
My recipe for sofritas is 100% vegan, as tofu is used because the protein base of the dish.
Description
Primarily based on a flavorful sofritas taco filling, which incorporates crumbled tofu, onions, garlic, bell pepper, tomatoes, spices, and chipotle peppers, you may create probably the most hearty, satisfying Vegan Chipotle Sofritas Tacos ever in simply half-hour!
Chipotle Sofritas Filling:
- 1 tablespoon additional olive oil
- 1 small white or yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (16-ounce) bundle extra firm tofu, drained, pressed (learn to press tofu here)
- 1 medium red bell pepper, finely diced
- ½ (14.5-ounce) can diced tomatoes with juice (about 1 cup whole; might substitute with 1 cup chopped ripe tomatoes)
- 2 canned chipotle peppers in adobo sauce (reserving sauce), finely chopped
- 1 tablespoon adobo sauce reserved from canned chipotle peppers
- 1 teaspoon brown sugar (non-compulsory)
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt (non-compulsory)
Mango Slaw:
- 4 cups coarsely shredded or thinly sliced crimson cabbage
- 1 cup coarsely chopped cilantro
- ½ crimson onion, sliced
- 4 pink or crimson radishes, thinly sliced
- 1 small mango, peeled and chopped
- 2 limes, juiced
- 1 tablespoon additional virgin olive oil
- ½ teaspoon chili powder
- ½ teaspoon salt (non-compulsory)
- 2 tablespoons pumpkin seeds
Tortillas:
Toppings (non-compulsory):
- Sliced avocados
- Cashew cream (see recipe here)
- Shredded plant-based cheese
- Sliced inexperienced onions
- Sliced tomatoes
- Sliced olives
- Contemporary cilantro
- Warmth olive oil in a sauté pan or skillet on medium warmth and add onions and garlic. Sauté 3 minutes.
- Crumble pressed tofu together with your arms and add to the pan with onions and garlic.
Add bell pepper and proceed to sauté for five minutes, till greens soften. - Add tomatoes, chili peppers, adobo sauce, brown sugar (non-compulsory), oregano, cumin, smoked paprika, and salt (non-compulsory) and cook dinner for 1 minute.
- Stir properly and cook dinner over medium warmth, uncovered, for about quarter-hour till all liquid has been absorbed and greens are very gentle. Take away from warmth, cowl, and put aside till serving time.
- Whereas sofritas is cooking, put together the slaw and toppings.
- To make slaw, combine collectively in a large bowl: shredded crimson cabbage, cilantro, onion, radishes, and mango. Add lime juice, olive oil, chili powder, salt (non-compulsory). Toss collectively gently to mix elements. Sprinkle with pumpkin seeds. Put aside.
- Warmth corn tortillas to melt them in a skillet or microwave.
- To make tacos, fill every taco with:
¼ cup sofritas
¼ cup slaw
Further toppings as desired (see record above) - Serve instantly! Makes 8 servings (2 tacos every)
Notes
You possibly can skip the mango slaw on this recipe and simply give attention to the sofritas filling to serve with tortillas and your favourite toppings.
Use the Mango slaw as a aspect salad as desired.
This sofritas recipe can also be scrumptious in grain bowls, salads, wraps, enchiladas, and burritos.
- Prep Time: 20 minutes
- Cook dinner Time: 24 minutes
- Class: Entree
- Delicacies: American, Mexican
Key phrases: chipotle sofritas, what are sofritas, chipotle sofritas vegan, are sofritas vegan
For different vegan taco recipes, try the next:
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Hummus Veggie Tacos
Jackfruit Black Bean and Quinoa Tacos
Tofu Mushroom Tacos
Spicy Lentil Tacos
This publish might include affiliate hyperlinks. For extra data click on here.
