Cumin-Crusted Tofu Tacos with Avocado Salsa and Chipotle Cream

Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.

Suggested Use:
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.

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For the tofu:
2 T ground cumin
2 t paprika
1 t salt
1/2 t freshly ground pepper
2 lbs. extra firm tofu, pressed
2-3 T coconut oil*

For the salsa:
2 cups frozen corn, thawed
1 cup grape tomatoes, halved
1 large avocado, peeled and cubed
1/2 red onion, chopped
1/2 cup fresh cilantro, chopped Juice from
1 large lime
1/2 t Himalayan sea salt*
1 (15 oz.) can black beans, rinsed and drained

For the chipotle cream:
2 chipotle chiles
1 (12 oz.) container non-dairy sour cream (Tofutti)

For assembly: 2 cups spinach leaves
16-20 corn tortillas


Press the tofu by removing from package, wrap in several layers of paper towels and place on a plate. Place another plate, upside-down, on top of tofu and a heavy book on top to gently press out the remaining liquid. Allow to press for 30 minutes to 1 hour.

Combine the 4 seasoning ingredients to make a rub. Place all the salsa ingredients in a serving bowl, toss to combine and set aside. Add the chipotle chiles and soy sour cream to a blender and whirl for about a minute. Pour into a serving container. Remove paper towels from tofu and place on a cutting board. Slice each block in half to make thinner blocks and then slice each into eight sticks. Slice the sticks in half so as to make sixteen tofu sticks from each of two 1 lb. blocks. With the tofu laid out on a cutting board sprinkle half of the seasoning mix on top of the sticks and gently rub or press into the tofu. Heat a large skillet on medium-high heat and add the coconut oil. Place the tofu, seasoned side down, in the skillet. Sprinkle the remaining seasoning on the tofu while in the pan. This may need to be done in two batches. When the tofu is heated and a slight crust has formed flip to heat the other side. When thoroughly heated, toss gently to coat all sides with the seasonings. Assemble tacos by placing tofu sticks, salsa and spinach in the corn tortillas as desired. Drizzle with the chipotle cream. Serves 8.

Adapted from the