Vegan Tamales

These authentic Vegan Tamales are irresistible! Enjoy juicy red chili tofu wrapped in fluffy masa in just a few simple steps. Christmas time just got a little more comforting with these healthier, high-protein, plant-based tamales!

5 from 1 vote

Print Recipe Pin Recipe

Bonnie - Serene Trail

Course: Main Course

Cuisine: Mexican

Prep Time: 40

Cook Time: 1

Total Time: 1 40

Servings:

Calories: 122kcal

Equipment

something heavy to press the tofu
large bowl for soaking husks
heavy bottom pot
immersion blender,
cheese grater
large pot with steamer basket and lid

Ingredients

25 corn husks

Red Chile Filling

7 dried guajillo chiles
2 dried pasilla chiles
1 chile de arbol, optional because its very spicy
1 sweet onion, large slices
5 garlic cloves
4 cups vegetable broth, or bouillon+water, (945ml)
2 tsp salt
2 tsp cumin
1 tsp dried oregano
1/4 tsp pepper
16 oz super firm tofu, (2 standard blocks or 454g)

Masa

4 cups masa harina, (500g)
1/2 tbsp baking powder
1 tsp salt
2/3 cup avocado oil, or olive, (150g)
3 cups vegetable broth, (710ml)
1 cup chili sauce from above, (245g)

Instructions

Wrap the tofu in a kitchen towel and press it for 20 minutes. Soak the corn husks in a large bowl with hot water until you're ready to use them. Place something heavy on top to help keep them submerged.
Meanwhile, wipe the chilies clean and cut the stems off with scissors. Shake the seeds out and add the chilies to a large, heavy-bottom pot. Add the onions, garlic, salt, cumin, oregano, pepper, and 4 cups of broth. Bring this to a boil over medium-high heat, then reduce the heat to the low setting. Let this simmer for 20 minutes, loosely covered.
Use an immersion blender to pulse the chilies into a sauce. If you don't have one, you can remove the softened veggies with a slotted spoon and pulse them in a blender before adding them back to the pot.
Take out 1 cup of the chile sauce and set it aside to use in the masa later. Shred the tofu with a grater and add it to the pot. Cook this on medium-low for 20 minutes, stirring occasionally. Leave it uncovered so the sauce can cook down.
In a large bowl, stir together the dry masa, baking powder, oil, broth, cup of chile sauce, and salt. It should be a moist and fluffy texture.
Pat a husk dry and spread about 2-3 tablespoons of masa onto it in a thin layer. The spread should fill most of the lower square portion of the husk. Add around 1.5 tablespoons of tofu filling to the center. Fold one side over this, then the other. Fold the triangle end over it all and set it aside for now with the folded side down. Repeat these steps until all the tamales have been assembled.
Fill the bottom of a large pot with water. Place a steamer basket inside and then line it with a few corn husks. Arrange the tamales in an upright position with the openings facing upwards. Cover them with a clean kitchen towel and then a lid.
Steam them for about an hour. Add more water to the bottom of the pot every 10-15 minutes. The tamales are ready when they feel firm from the outside and one of them easily comes off the husk.

Video

Notes

Place something heavy on the husks to keep them in the water while soaking.

It's easiest to cut the tops of the chilies with scissors when deseeding them.

An immersion blender makes blending the sauce much easier if you have one.

Spread the masa on the smooth side of the corn husk.

Use two husks, slightly layered, if they are too narrow or torn.

Try to make a thin spread of masa. A metal spoon or spatula works well for this.

Cover the tamales with a towel to keep the steam water from dripping into them.

Super important! Make sure the pot always has water when steaming!

Nutrition

The nutritional information provided is an estimate from third-party calculations.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.