Vegan Chipotle Sofritas Tacos with Mango Slaw

Based on a flavorful sofritas taco filling, which includes crumbled tofu, onions, garlic, bell pepper, tomatoes, spices, and chipotle peppers, you can create the most hearty, satisfying Vegan Chipotle Sofritas Tacos ever in just 30 minutes!

Chipotle Sofritas Filling:

• 1 tablespoon extra olive oil
• 1 small white or yellow onion, finely diced
• 3 cloves garlic, minced 
• 1 (16-ounce) package extra firm tofu, drained, pressed (learn how to press tofu here)
• 1 medium red bell pepper, finely diced
• ½ (14.5-ounce) can diced tomatoes with juice (about 1 cup total; may substitute with 1 cup chopped ripe tomatoes)
• 2 canned chipotle peppers in adobo sauce (reserving sauce), finely chopped
• 1 tablespoon adobo sauce reserved from canned chipotle peppers
• 1 teaspoon brown sugar (optional)
• 1 teaspoon oregano
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt (optional)

Mango Slaw:

• 4 cups coarsely shredded or thinly sliced red cabbage 
• 1 cup coarsely chopped cilantro
• ½ red onion, sliced
• 4 pink or red radishes, thinly sliced
• 1 small mango, peeled and chopped
• 2 limes, juiced
• 1 tablespoon extra virgin olive oil
• ½ teaspoon chili powder
• ½ teaspoon salt (optional)
• 2 tablespoons pumpkin seeds

Tortillas:

• 16 small corn tortillas, warned

Toppings (optional):

• Sliced avocados
• Cashew cream (see recipe here)
• Shredded plant-based cheese
• Sliced green onions 
• Sliced tomatoes
• Sliced olives
• Fresh cilantro

Instructions

1. Heat olive oil in a sauté pan or skillet on medium heat and add onions and garlic. Sauté 3 minutes. 
2. Crumble pressed tofu with your hands and add to the pan with onions and garlic.
   Add bell pepper and continue to sauté for 5 minutes, until vegetables soften.
3. Add tomatoes, chili peppers, adobo sauce, brown sugar (optional), oregano, cumin, smoked paprika, and salt (optional) and cook for 1 minute. 
4. Stir well and cook over medium heat, uncovered, for about 15 minutes until all liquid has been absorbed and vegetables are very soft. Remove from heat, cover, and set aside until serving time. 
5. While sofritas is cooking, prepare the slaw and toppings.
6. To make slaw, mix together in a large bowl: shredded red cabbage, cilantro, onion, radishes, and mango. Add lime juice, olive oil, chili powder, salt (optional). Toss together gently to combine ingredients. Sprinkle with pumpkin seeds. Set aside.
7. Heat corn tortillas to soften them in a skillet or microwave.
8. To make tacos, fill each taco with:
   ¼ cup sofritas
   ¼ cup slaw
   Additional toppings as desired (see list above)
9. Serve immediately! Makes 8 servings (2 tacos each)

You can skip the mango slaw in this recipe and just focus on the sofritas filling to serve with tortillas and your favorite toppings.

Use the Mango slaw as a side salad as desired.

This sofritas recipe is also delicious in grain bowls, salads, wraps, enchiladas, and burritos.