Jazz up taco night with these vegan sofritas tacos loaded with corn, beans, pico de gallo, and a luscious cilantro lime cashew cream.
If you ever frequent Chipotle, you might have noticed the semi-recent vegan addition to the menu. It’s called “Sofritas,” and it’s crispy, chewy bites of tofu simmered in a savory, delicious sauce. I tried them recently and I totally fell in love! Of course, the next logical step was to make them at home. Let me show you how to make these Vegan Sofritas Tacos with Cilantro Lime Cashew Cream!
Seriously though, you have to try these to believe them. You would never think a humble block of tofu could turn into something this good! I will admit that I made these in a kind of long-winded, multi-step way because of how it’s described on the Chipotle website, but you can decide what to do as you go! To start, you press the tofu for several hours until all the water has come out. Then you cut it into cubes, toss with cornstarch, and fry until crispy. And THEN, you chop them into tiny pieces, and simmer with a puree of tomatoes, onion, garlic, jalapeño, bell pepper, and spices. It does take a while, but the flavor payoff in these sofritas is so worth it!
I didn’t realize this until now as I was writing it, but these tacos are also gluten free!! I promise when you’re eating them, you definitely don’t feel like you’re missing out on anything. My meat-loving brothers each ate 3 of these sofritas tacos without a complaint, even when I told them they were filled with tofu.Print
Hi! My name is Valentina and I am The Baking Fairy! I'm a 20-something university student studying for PA school and moonlighting as a food blogger. I cook, I bake, I craft, I nanny, and I blog about it all! My style of cooking is college-budget gourmet... with an occasional wedding cake. The way to my heart is paved in glitter and chocolate.