It’s taco night, starring only plants. The combination of saucy chipotle pepper and powdered smoked paprika infuses the meaty tofu crumbles with an unmistakable smoky essence. The sautéed mushrooms are an umami-packed alternative to standard salsa and there will be extra tofu filling for anyone with a bigger appetite!
Some like it hot
It’s preferable to purchase cremini or button mushrooms whole and then do your own slicing just before cooking them. Packaged pre-sliced mushrooms are prone to a quicker deterioration in both texture and flavour.
This recipe was originally published in the February 2026 issue of alive magazine
Chipotle Tofu Tacos with Herbed Mushrooms
Ingredients
- 2 – 4 oz (115 g) packages extra-firm tofu
- 2 Tbsp (30 mL) + 2 tsp (10 mL) grapeseed or avocado oil, divided
- 1/3 cup (80 mL) tomato paste
- 2 Tbsp (30 mL) soy sauce or coconut aminos
- 2 canned chipotle chili peppers, finely chopped
- 1 1/2 tsp (7 mL) smoked paprika
- 1/2 tsp (2 mL) cumin powder
- 2 shallots, chopped
- 8 oz (225 g) sliced cremini mushrooms
- 1 Tbsp (15 mL) fresh thyme
- 8 corn tortillas
Directions
01
Line a cutting board with 2 sheets of paper towel. Top with tofu and 2 more sheets of towel. Top with another cutting board or flat object and place a heavy object on top. Press for at least 10 minutes to extract liquid from tofu. Using your hands, crumble tofu into 1/2 inch (1.25 cm) chunks.
02
In large bowl, whisk together 2 Tbsp (30 mL) oil, 2 Tbsp (30 mL) water, tomato paste, soy sauce, chipotle pepper, paprika, and cumin. Remove 1/4 cup (60 mL) sauce; set aside. Add crumbled tofu to sauce in bowl and toss well to coat.
03
Heat large, heavy-duty skillet over medium-high. Add tofu and heat until warmed through, stirring a couple of times. Pour reserved sauce over hot tofu and mix well.
04
Remove tofu from skillet and set aside. Add remaining 2 tsp (10 mL) oil to skillet. Heat shallots for 2 minutes. Add mushrooms and thyme to skillet and heat until mushrooms have softened.
05
Stuff corn tortillas with tofu and mushrooms.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
