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Chipotle Tofu Tacos with Radish Escabeche & Cilantro Crema
2 or 4 Serving Dinner

Chipotle Tofu Tacos

with Radish Escabeche & Cilantro Crema

Tags: High-Protein, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
660
FAT
35g
CARBOHYDRATES
60g
PROTEIN
36g


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INGREDIENTS

  1. 1 lime, juiced
  2. 1 tsp agave
  3. 4 radishes, thinly sliced
  4. 2 garlic cloves, peeled and minced (divided)
  5. ¼ oz fresh cilantro, leaves and stems finely chopped
  6. 3 tbsp vegan mayo
  7. 1 oz chipotle pepper in adobo, minced, adobo sauce reserved
  8. 2 tbsp almond butter
  9. 2 tsp tamari
  10. 6 corn tortillas
  11. 14 oz organic extra firm tofu, drained and patted dry
  12. 1 head of romaine lettuce, thinly sliced
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: soy, tree nut (almond), wheat
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
660
FAT
35g
CARBOHYDRATES
60g
PROTEIN
36g


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INSTRUCTIONS

1
Prepare the toppings

Preheat oven to 350°F for the tortillas. Add lime juice, agave, and ⅛ tsp salt to a medium bowl, and stir to dissolve the salt. Add radishes to the bowl, toss, and set aside the radish escabeche to marinate. In a small bowl, combine just 1 tsp garlic, cilantro, mayo, and a pinch of salt, and stir the cilantro crema. (4-serving meal: use ¼ tsp salt, 2 tsp garlic) TIP: You can also use a toaster oven or microwave to warm the tortillas.

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

Cut tofu into bite-size cubes. 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

Spread cilantro crema on the warmed tortillas. Top with chipotle tofu, radish escabeche, and romaine lettuce. Bon appétit! TIP: Be sure to get the crispy bits out of the skillet and into your tacos!

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