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
- 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. 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!
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.
