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Crockpot™ Slow Cooker Shredded Tofu Tacos

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six vegan sisters slow cooker shredded tofu tacos crockpot 8
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These shredded tofu tacos come together in a breeze and are perfect for serving a crowd. Just prepare your filling, turn on the slow cooker, and let it cook! We love our Crockpot™ 8-Quart Programmable Slow Cooker because it’s capable of preparing food for 10+ people! Just set it and forget it – no need to spend your night in the kitchen.

Crockpot™ 8-Quart Programmable Slow Cooker

  • The innovative finish is warmer and softer than traditional stainless steel
  • Requires minimal maintenance to retain a lustrous appearance – simply wipe with a dry cloth to remove any smudges in seconds!
  • 8-quart capacity capable of feeding over 10 people
  • A digital timer that counts down cook times of up to 20 hours
  • An automatic warming function that kicks in when your countdown is done.
  • Removable, dishwasher-safe lid and stoneware pot makes for an easy cleanup!

Ingredients

You need just a few simple ingredients for these tofu tacos:

  • extra firm tofu
  • salsa
  • chipotle peppers in adobo sauce
  • taco seasoning

How to make these tacos

  1. Add the salsa, chipotle pepper, and adobo sauce to a blender or food processor and blend until creamy. Set aside.
  2. Stir together the shredded tofu and the taco seasoning until well combined. Evenly pour into your Crockpot™ 8-Quart Programmable Slow Cooker.
  3. Top with the salsa mixture and spread to evenly cover the tofu (do not combine with the tofu, just spread overtop).
  4. Place the lid on top and set the slow cooker to low for three hours.
  5. Once ready, stir to combine the mixture well. Serve in tortillas with mango salsa (recipe below)!

Crockpot™ Slow Cooker Shredded Tofu Tacos

These shredded tofu tacos come together in a breeze and are perfect for serving a crowd. Just prepare your filling, turn on the slow cooker, and let it cook!
Course Main Course
Servings 12 tacos

Equipment

  • Crockpot™ 8-Quart Programmable Slow Cooker

Ingredients
  

Taco filling

  • 1 (16 oz [454 g]) jar salsa of choice
  • 1 chipotle pepper in adobo sauce + 2 tbsp (30 ml) adobo sauce (from can)
  • 2 (14-16 oz each) blocks extra firm tofu, pressed and shredded*
  • 2 tbsp (18 g) taco seasoning

Mango salsa

  • 2 ripe mangos, diced
  • 1/4 cup red onion
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 – 1 jalapeno, minced
  • 1 lime, juiced

To serve

  • Corn or wheat tortillas

Instructions
 

Make the filling

  • Add the salsa, chipotle pepper, and adobo sauce to a blender or food processor and blend until creamy. Set aside.
  • Stir together the shredded tofu and the taco seasoning until well combined. Evenly pour into your Crockpot™ 8-Quart Programmable Slow Cooker.
  • Top with the salsa mixture and spread to evenly cover the tofu (do not combine with the tofu, just spread overtop).
  • Place the lid on top and set the slow cooker to low for three hours.
  • Once ready, stir to combine the mixture well.

Make the salsa

  • Stir all ingredients together.

Serve

  • Serve the taco filling in tortillas with the mango salsa.
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