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.
Click here for the cilantro cashew cream recipe.
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Vegan Sofritas Tacos
- Total Time: 55 minutes
- Yield: Serves 10 1x
- Diet: Vegan
Description
Crispy tofu, vibrant veggies, and creamy cashew sauce make these tacos a fiesta in every bite.
Perfect for a weeknight dinner or fun gathering.
Ingredients
- 1 block (237 g) firm tofu
- 1/4 cup cornstarch
- 1-2 cups (237-473 ml) vegetable oil
- 1 bell pepper (any color)
- 1-2 Roma tomatoes
- 0 jalapeno (seeded)
- 1/2 cup onion
- 3-4 cloves garlic
- 1/4 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp salt
- 1 tsp cumin
- 10 corn tortillas
- corn (black beans, avocado, pico de gallo)
Instructions
- Press the tofu: Drain all water and use a tofu press, or wrap in paper towels, place between plates, and top with a heavy object to squeeze out excess water until firm.
- Prepare the cashews: Place cashews in a small pot, cover with water, and simmer for 15 minutes. Let soak in the hot water until needed.
- Cut the tofu into 1″ cubes and toss with cornstarch.
- Heat vegetable oil in a medium pot until it shimmers. Add tofu cubes a few at a time, frying until golden brown and crisp. Place on a paper towel to drain, then chop into tiny pieces when cool.
- Blend the sofritas: In a blender, combine bell pepper, tomatoes, jalapeño, onion, and garlic. Blend until smooth, then add seasonings.
- Cook the sofritas: In a medium nonstick pot, combine the blended mixture and tofu pieces. Heat on medium-low and simmer until vegetables are cooked through and the sauce has reduced. Add more seasoning if needed.
- Prepare the cashew cream.
- Assemble the dish: Fill a tortilla with sofritas and top with corn, beans, salsa, and cashew cream.
Notes
- For extra crispy tofu, freeze it for 30 minutes before pressing and frying.
- To make the cashew cream smoother, strain the soaked cashews before blending.
- These tacos are best enjoyed fresh, but leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
Frequently Asked Questions
How long should I press the tofu before cooking it?
You should press the tofu for several hours to ensure all the water is removed for the best texture.
What ingredients are used in the sauce for the sofritas?
The sauce for the sofritas includes a puree of tomatoes, onion, garlic, jalapeño, bell pepper, and various spices.
Can I use a different type of nut for the cashew cream?
While cashews are recommended for the cilantro lime cashew cream, you could experiment with other nuts, but the flavor and creaminess may differ.
