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Chipotle Tofu Tacos with Creamy Cilantro Slaw & Sweet Pickled Peppers
2 or 4 Serving Dinner

Chipotle Tofu Tacos

with Creamy Cilantro Slaw & Sweet Pickled Peppers

Tags: High-Protein Less Prep High Fiber Bone Health
SERVINGS
PREP & COOK TIME
35 min
CALORIES
740
FAT
38g
CARBOHYDRATES
65g
PROTEIN
40g

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INGREDIENTS

  1. 1 lime, half juiced, half cut into wedges (divided)
  2. ¼ cup vegan mayo
  3. ¼ oz fresh cilantro, leaves and tender stems finely chopped
  4. 2 garlic cloves, peeled and minced (divided)
  5. 4 oz coleslaw blend
  6. 1 oz chipotle pepper in adobo, minced, adobo sauce reserved
  7. 2 tbsp almond butter
  8. 2 tsp tamari
  9. 6 corn tortillas
  10. 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
  11. 1.5 oz red piquanté peppers, roughly chopped
  12. 1 tbsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  16. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (almond), wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
35 min
CALORIES
740
FAT
38g
CARBOHYDRATES
65g
PROTEIN
40g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the slaw

Preheat oven to 350°F for the tortillas. Add just 2 tsp lime juice, mayo, cilantro, just half the garlic, coleslaw blend, and a pinch of salt and pepper to a medium bowl and toss to combine. (4-serving meal: use 4 tsp lime juice) TIPS: You can also use a toaster oven or microwave to warm the tortillas. Keep remaining lime juice for your own use.

2
Make the chipotle sauce

Add remaining garlic, chipotle pepper, reserved adobo sauce, almond butter, tamari, 2 tbsp warm water, and ¼ tsp salt to a medium bowl and stir the chipotle sauce until smooth. Wrap tortillas in foil and place in the oven to warm, 3 to 4 minutes. (4-serving meal: use 4 tbsp warm water, ½ tsp salt)

3
Crisp the tofu

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add tofu and cook until crispy in places, 3 to 5 minutes. Add chipotle sauce and cook, another 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

4
Serve

Top the warm tortillas with chipotle tofu, creamy cilantro slaw, and red piquanté peppers. Serve with lime wedges. Bon appétit! TIP: Be sure to get the crispy bits out of the skillet and into your tacos.

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