- 1 lb extra firm tofu, drained and cut into 1-inch thick “steaks”
- 1 can (approx 11 oz.) chipotle peppers in adobo sauce
- 1 tablespoon olive oil
- ½ teaspoon cayenne pepper
- ¼ cup water
- 2 cups refried beans
- 1-2 tablespoons canola oil
- 8 corn tortillas
- 8 green onions, chopped
- 1 large avocado, cut into small cubes
- 1 roma tomato, diced
- 2 cups shredded romaine or green leaf lettuce
- ½ cup chopped cilantro
- Vegan cheese and/or sour cream (optional)
In a shallow glass container with a lid, combine the tofu, chipotle peppers in adobo sauce, cayenne pepper and olive oil. Add the ¼ cup of water to the empty can of peppers, swirl it around to get the rest of the sauce out, and then add it to the container. Stir until everything is mixed up really well (you may want to shake up the container with the lid on as well), and marinate in the refrigerator for 2-8 hours.
Drain the tofu, but reserve the peppers and sauce. Finely dice the reserved chipotle peppers and combine with the refried beans. Heat the beans in a saucepan over low-medium heat, stirring frequently, until hot.
Heat a grilling pan over medium-high heat or heat up a grill outside. Place the tofu on the grilling pan or grill, and brush with the reserved sauce. Grill for about 5 minutes or so, then turn over and grill the other side, brushing with more sauce as necessary. After grilling, cut the tofu into 1-inch chunks.
If grilling outdoors, brush the corn tortillas with canola oil, and grill for a couple of minutes per side, until they start to get golden brown and crispy. If cooking indoors, heat the canola oil in a small frying pan over medium-high heat and fry tortillas for a minute or so per side, until they are golden brown and crispy. Top tortillas with a layer of refried beans, shredded lettuce, grilled tofu, chopped green onions, avocado, tomato, shredded lettuce and cilantro. Top with vegan cheese and/or sour cream, if using. Serve immediately.
