Adobo Tofu and Portobello Tacos with Chunky Guacamole
Paired with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty and delicious choice for dinner.
Become a member to unlock this story and receive other great perks.
Already have an Outside Account? Sign in
All Access
$1.33 / week *
- A $500 value with everything in the Print + Digital Plan plus 25+ benefits including:
- Member-only content on all 17 publications in the Outside network like Vegetarian Times, Clean Eating, Yoga Journal, Outside and more
- Exclusive yoga sequences from top teachers
- Live and on-demand yoga classes
- More than 100 diet-specific meal plans
- Try out best-in-class yoga & fitness gear and apparel for free before you buy
Print + Digital
Special Price
$0.46 / week *
- Annual subscription to Yoga Journal magazine
- Access to all member-exclusive content on YogaJournal.com
- Ad-free access to YogaJournal.com
*Outside memberships are billed annually. You may cancel your membership at anytime, but no refunds will be issued for payments already made. Upon cancellation, you will have access to your membership through the end of your paid year. More Details
Tofu is given a spicy-sweet flair with a wet rub that combines adobo chile, orange juice, and honey. Paired with grilled vegetables including meaty portobello mushrooms and a classic spicy jalapeño guacamole, this taco is a hearty and delicious choice for a meatless Monday.
Ingredients
Tacos
- 1 14-oz package extra-firm tofu, drained
- 1 ½ tbsp canned chipotle chiles in adobo, finely chopped
- 1 tbsp fresh orange juice
- 2 tsp raw honey
- 8 6-inch corn tortillas
- 1 large red bell pepper, cut into ¼-inch strips
- 1 large portobello mushroom, stem discarded, cut into ½-inch-thick slices
- ¼ sweet onion, cut into ¼-inch slices (about 2 tbsp)
- 2 tsp safflower oil
- ¼ tsp sea salt
- ½ tsp ground black pepper
Guacamole
- 3 tbsp sweet onion, finely chopped
- 2 tbsp fresh cilantro, chopped
- ½ jalapeño chile pepper, finely chopped (about 1 tbsp)
- 1 small avocado, peeled, pitted, and diced
- 1 tsp fresh lime juice
- ¼ tsp sea salt
Preparation
- Cut the tofu block lengthwise into 4 slabs. To drain, arrange on a paper towel-lined baking sheet, cover with more paper towels, and top with another baking sheet. Using cans, weigh the baking sheet down and leave at room temperature for 30 minutes.
- Meanwhile, prepare the guacamole: On a cutting board, finely chop onion, cilantro, and jalapeño, then mix together. In a small bowl, combine the mixture with avocado, lime juice, salt, and then cover.
- In a small bowl, combine chipotle chiles, orange juice, and honey. Remove cans and top baking sheet from tofu and discard paper towels. Rub chile mixture on all sides of tofu.
- Heat a grill pan or grill on medium-high. Add tortillas and heat until warm and pliable, about 1 minute per side. Stack tortillas and wrap in foil.
- Mist grill pan with cooking spray or grease grill grate (still on medium-high). In a single layer, add tofu and grill until browned and heated through, 3 minutes per side. Transfer to a cutting board, then cut tofu into 2-inch strips and cover with foil.
- In a large bowl, toss bell pepper, mushroom, and onion slices with oil, salt, and black pepper. Add to grill pan or a grill basket (for outdoor grill) and cook on medium-high, tossing occasionally, until mushrooms are soft and peppers and onions are crisp-tender, about 5 minutes. Divide tofu and vegetables among tortillas and top with dollops of guacamole.
From Clean Eating
Nutrition Information
- Serving Size 2
- Calories 329
- Carbohydrate Content 38 g
- Cholesterol Content 0 mg
- Fat Content 14 g
- Fiber Content 8 g
- Protein Content 15 g
- Saturated Fat Content 1 g
- Sodium Content 309 mg
- Sugar Content 9 g
- Monounsaturated Fat Content 8 g
- Polyunsaturated Fat Content 6 g