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Close up of an arc of tacos stuffed with shredded tofu, pico de gallo and served with avocado slices and lime wedges on the side.

Orange Chipotle Shredded Tofu Tacos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Catherine Perez
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Category: Main Dish
  • Method: Roasting
  • Cuisine: Mexican Inspired
  • Diet: Vegan


These Orange Chipotle Shredded Tacos are loaded with tofu that is coated in a sweet, smoky citrus sauce and stuffed into tortillas with some roasted plantain. Easy to make and the perfect weeknight meal.


  • 1, 450g block super firm tofu, drain and pat dry
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • 2 tbsp avocado oil, divided
  • 2 ripe yellow plantains, peeled and cut into 1/2 inch slices
  • 2 chipotle peppers in adobo sauce, canned
  • 2 tbsp adobo sauce from a can of chipotle peppers
  • 1/4 cup orange juice (about 1/2 a medium orange)
  • Zest of 1 medium orange
  • 2 tbsp brown sugar or maple syrup
  • 2 garlic cloves, grated
  • 1/2 cup vegetable broth (I used 1 vegan “beef” bouillon cube and 1/2 cup water)
  • 1/2 tsp ground coriander

For serving

  • 8 corn tortillas
  • Pico de Gallo
  • Cilantro
  • Lime wedges


  1. Prepare the shredded tofu. Preheat the oven to 400F. Crumble or shred your tofu. To shred, place a box grater over a parchment lined baking sheet. Grate your tofu over the largest holes on the grater to make shreds then add soy sauce, cornstarch, and 1 tablespoon oil then toss to coat. Spread the mixture out into a single layer then place the tray in the oven to bake for 15 minutes. Give the tofu a toss and bake for an additional 5-10 minutes until golden.
  2. Bake the plantains. Peel and slice your plantains into 1/2 inch slices. Place the slices on a parchment lined baking tray and spray or brush both sides with remaining oil. Place the plantains in the oven to bake for 15 minutes, then flip and roast for another 5-8 minutes until golden then season with a pinch of salt.
  3. Prepare the sauce. While everything is baking, add the chipotle peppers, adobo sauce, orange zest, juice, garlic cloves, vegetable broth, sugar, garlic, vegetable broth and coriander in a blender cup and blend until smooth.
  4. Combine sauce and tofu. Place the sauce in a medium sized sauté pan on the stove top and bring to a medium low heat. Stir frequently as it warms through and thickens, about 2-3 minutes. Add the tofu shreds to the sauce and stir well to coat.
  5. Heat tortillas. Warm the tortillas over an open flame on the stove top or in a heated pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
  6. Assemble. To a warm tortilla, top with a slice of baked plantain and spoon the shredded tofu overtop. Serve with some pico de gallo, fresh cilantro and lime wedges as desired.


Use super firm tofu. This recipe works best with super firm tofu as it is dense and shreds super well without crumbling. If using extra firm tofu, choose a brand that is denser and more firm and press for at least an hour or more before shredding.

Adjust the spice level. Chipotle peppers can be spicy. You can reduce the heat by using the adobo sauce alone from the can of chipotle peppers. Feel free to replace the 2 whole chipotle peppers in this recipe for 2 additional tablespoons of the adobo sauce.

Heat your tortillas before using. This will make the tortillas more pliable and easier to fill without the tortillas ripping.