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.
- 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
- 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