Chipotle Tofu Tacos
with Radish Escabeche & Cilantro Crema
Escabeche refers to dishes from a variety of cuisines in which vegetables or proteins are pickled in vinegar or citrus juice and spices. Here, we made a quick and simplified Mexican radish escabeche to pair with our chipotle-spiced tofu tacos.
INGREDIENTS
- 4 radishes, trimmed and thinly sliced
- 1 lime, juiced
- 1/2 tbsp agave
- 2 garlic cloves, peeled and minced (divided)
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 1/4 cup vegan mayo
- 1 oz chipotle pepper in adobo, pepper minced and adobo reserved
- 2 tbsp almond butter
- 2 tsp low-sodium tamari
- 6 yellow corn tortillas
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 1 romaine lettuce head, thinly sliced
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
Stir together radishes, lime juice, agave, ⅛ tsp salt, and a pinch of pepper in medium bowl. Set aside radish escabeche to marinate. Combine just 1 tsp garlic, cilantro, mayo, and a pinch of salt in small bowl and stir cilantro crema. (4-serving meal: use ¼ tsp salt)
Combine remaining garlic, chipotle pepper, reserved adobo sauce, almond butter, tamari, 2 tbsp warm water, and ¼ tsp salt in medium bowl and stir chipotle sauce until smooth. Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. (4-serving meal: use ¼ cup water, ½ tsp salt) (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)
Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until lightly browned, 3 to 5 minutes. Add chipotle sauce and continue to cook until crisp in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)
Place warmed tortillas on plates. Spread cilantro crema on tortillas and top with chipotle tofu, radish escabeche, and romaine lettuce. ¡Buen provecho!