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Crockpot™ Slow Cooker Shredded Tofu Tacos

3.14 from 46 votes
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!
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Servings: 12 tacos
Course: Main Course
Ingredients Equipment Method

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

Equipment

  • Crockpot™ 8-Quart Programmable Slow Cooker

Method
 

Make the filling
  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.
Make the salsa
  1. Stir all ingredients together.
Serve
  1. Serve the taco filling in tortillas with the mango salsa.