Orange Chipotle Shredded Tofu Tacos

plantbasedrdblog.com

Beth Gossie-Wood

1, 450g block super firm tofu, drain and pat dry

1 tbsp soy sauce

1 tbsp cornstarch

2 tbsp avocado oil, divided

2 ripe yellow plantains, peeled and cut into ½ inch slices

2 chipotle peppers in adobo sauce, canned

2 tbsp adobo sauce from a can of chipotle peppers

¼ cup orange juice (about ½ a medium orange)

Zest of 1 medium orange

2 tbsp brown sugar or maple syrup

2 garlic cloves, grated

½ cup vegetable broth (I used 1 vegan “beef” bouillon cube and ½ cup water)

½ tsp ground coriander

subheading: For serving:

8 corn tortillas

Pico de Gallo

Cilantro

Lime wedges

Directions at plantbasedrdblog.com

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