This tofu carnitas recipe is an innovative and delicious vegetarian version of traditional Mexican carnitas. I used tofu as a substitute for pork, and it's perfect because tofu absorbs all the intense flavors and characteristic texture of carnitas.
10 minutesmins
25 minutesmins
35 minutesmins
4people
Calories: 146kcal
Ingredients
1-16ozblock of extra firm tofupressed and grated
1TablespoonInstant coffee powder
1TablespoonChile powderyou can use ancho chile or a mix of Mexican chiles
1tablespoonKosher saltor half a tablespoon of table salt or sea salt
Half an onionthinly sliced
TO SERVE
8corn tortillas
½cupchopped onion
½cupchopped cilantro
Lime
Instructions
Press the Tofu: Start by pressing the tofu to remove excess water. This is important for it to better absorb the flavors of the marinade. You can wrap it in absorbent paper and place something heavy on top for a few minutes.
Grate the Tofu: Once the tofu is well pressed, grate it using a box grater. Use the coarse grating side to get a texture that mimics small pieces of meat.
Prepare the Marinade: In a large bowl, mix the orange juice, oil, instant ground coffee, oregano, ground chile, salt to taste, and finely sliced onion. Stir well to combine all the ingredients.
Marinate the Tofu: Add the grated tofu to the bowl with the marinade. Mix gently so that the tofu is well imbued with all the flavors. Let the mixture rest for at least 20-25 minutes so that the tofu absorbs the flavors. If you have time, you can let it marinate longer in the refrigerator to intensify the taste.
Serve: In corn tortillas and finish with onion, chopped cilantro, lime juice, and a good spoonful of salsa.
Notes
Leftover carnitas can be stored in a container in the fridge.
You can use these carnitas to make tortas, quesadillas, or bowls.
It's important to taste the carnitas and adjust the seasoning as needed.
Use fresh aromatic herbs; ensure that the oregano and bay leaf have the most flavor possible.