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.