with Crispy Potatoes & Chipotle Aioli
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- 8 oz red bliss potatoes, chopped into bite-size pieces
- 14 oz organic extra firm tofu, drained and patted dry
- ¼ tsp ground turmeric
- 8 corn tortillas
- ¼ cup vegan mayo
- ½ tsp chipotle morita powder
- ¼ oz fresh cilantro
- 4 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Preheat the oven to 400°F. Add potatoes, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet, and toss. Roast potatoes until crispy in places, 12 to 15 minutes.
Heat 2 tsp vegetable oil in a large nonstick skillet over medium-high heat. Crumble tofu and add to the skillet. Add turmeric, ¼ tsp salt, and a pinch of pepper and cook until tofu is lightly browned in places, 5 to 7 minutes.
Wrap tortillas in foil and warm in the oven for 4 to 5 minutes. Add mayo, just ⅛ tsp chipotle morita powder, and a pinch of salt to a small bowl. Mix the chipotle aioli. Divide tortillas between plates and top with scrambled tofu, crispy potatoes, chipotle aioli, and cilantro sprigs. TIP: Add more chipotle morita powder if you prefer.