Instructions
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1Drain the tofu using a tofu press or by wrapping it in a clean kitchen towel and placing it between two plates to squeeze out the excess liquid. Allow adequate time for the tofu to press fully.
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2Once pressed, pat the tofu dry with paper towels or a clean towel. Crumble into small pieces, about ½ inch, into a large mixing bowl. Sprinkle chipotle chile powder over the top, drizzle with tamari or soy sauce, stir to coat, and set aside.
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3In a blender, combine red wine vinegar, garlic, cumin, Roasted Hatch Green Chile, and 1 cup of fresh cilantro. Blend until smooth. If the sauce is too thick to blend efficiently, add 1 tablespoon of water and blend again.
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4Heat a large 12-inch skillet over medium-high heat. Add the seasoned tofu and cook, stirring frequently, until lightly browned. If the tofu begins to stick, add a splash of water as needed. Pour the blended Hatch Green Chile sauce over the tofu and stir to combine until everything is heated through.
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5While the tofu is warming, heat corn tortillas in a dry skillet or directly over a flame until warm and pliable.
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6Serve the tofu mixture inside warm corn tortillas and top with cubed avocado, fresh cilantro leaves, and sliced scallions. Also wonderful served over cooked rice.
These Vegan Hatch Green Chile Tofu Tacos by TofuBud are a fresh, plant-based take on taco night that doesn't skimp on flavor for a single second. A smoky, blended Hatch Green Chile sauce coats perfectly crumbled tofu for a filling that's bold, satisfying, and ready in under 30 minutes.
Taco night looks a little different at TofuBud's kitchen, and honestly? We are here for it. These Vegan Hatch Green Chile Tofu Tacos are proof that plant-based cooking and bold New Mexico flavor go together beautifully — and that you don't need meat to make a taco worth getting excited about.
The real magic here is the Hatch Green Chile sauce. Roasted Hatch Green Chile, fresh cilantro, garlic, cumin, and a splash of red wine vinegar all come together in the blender into a vibrant, smoky, deeply flavorful sauce that coats every crumble of tofu and makes the whole skillet smell absolutely incredible. A little chipotle chile powder and tamari add depth and that savory, umami quality that makes this filling so satisfying.
The key to getting the best texture out of your tofu is taking the time to press and drain it well before cooking. The drier the tofu, the better it browns in the skillet — and good browning means better flavor. From there, it all comes together quickly and easily. Pile it into warm corn tortillas, top with creamy avocado, fresh cilantro, and sliced scallions, and you've got a taco that even the most devoted meat eaters at the table will be reaching for. Don't be surprised when they ask for the recipe.
