Vegetarian Al Pastor Tacos

Experience the bold, smoky flavors of traditional tacos al pastor in this plant-based twist: Vegetarian Al Pastor Tacos. Made with extra-firm tofu marinated in a rich blend of guajillo and ancho chiles, citrus juices, and aromatic spices, this recipe recreates the iconic taste of al pastor without the meat. Grilled to perfection alongside sweet, caramelized pineapple chunks, these tacos deliver a perfect balance of tangy, spicy, and savory goodness. Served on warm corn tortillas and garnished with fresh cilantro and a squeeze of lime, they’re an irresistible option for taco night. Easy to make and bursting with flavor, these vegetarian tacos are sure to become a favorite among plant-based eaters and meat-lovers alike. Perfect for a quick weeknight dinner or a colorful weekend gathering!

Nutriscore Rating: 86/100

Prep Time:40 mins

Cook Time:20 mins

Total Time:60 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 4 oz pineapple rings
• 2 dried guajillo chiles
• 2 dried ancho chiles
• 2 garlic cloves
• 0.5 white onion, sliced
• 2 tbsp apple cider vinegar
• 0.25 cup orange juice
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2 tbsp soy sauce
• 2 tbsp olive oil
• 8 corn tortillas
• 0.25 cup fresh cilantro, chopped
• 2 lime wedges

Directions

Step 1

Press the extra-firm tofu for at least 30 minutes to remove excess moisture. Then, cut it into 1/2-inch cubes.

Step 2

Toast the guajillo and ancho chiles in a dry skillet over medium heat until they become fragrant. Remove from heat and let them cool slightly.

Step 3

Remove the seeds and stems from the chiles. Soak them in hot water for about 15 minutes until they are softened.

Step 4

In a blender, combine the soaked chiles, garlic cloves, white onion, apple cider vinegar, orange juice, smoked paprika, ground cumin, dried oregano, soy sauce, and olive oil. Blend until smooth to create the marinade.

Step 5

In a large bowl, combine the tofu cubes with the marinade, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Step 6

Preheat a grill or grill pan over medium-high heat. Grill the marinated tofu pieces until charred and heated through, about 3-4 minutes per side.

Step 7

Grill the pineapple rings alongside the tofu until they have nice grill marks, about 2 minutes per side. Cut the grilled pineapple into small chunks.

Step 8

Warm the corn tortillas on the grill or in a skillet for about 30 seconds on each side.

Step 9

Assemble the tacos by filling each tortilla with grilled tofu and pineapple chunks. Top with chopped cilantro and a squeeze of fresh lime juice.

Step 10

Serve immediately with additional lime wedges on the side.

Nutrition Facts

Serving size	(1241.9g)

Amount per serving	% Daily Value*
Calories	1981.6

Total Fat 76.7g	0%
Saturated Fat 11.4g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1347.2mg	0%
Total Carbohydrate 247.1g	0%
Dietary Fiber 52.2g	0%
Total Sugars 25.6g
Protein 96.9g	0%

Vitamin D 0IU	0%
Calcium 3072.2mg	0%
Iron 23.4mg	0%
Potassium 3046.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 33.4%

Protein: 18.8%

Carbs: 47.8%