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

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.

Tags: High-Protein High Fiber
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
740
FAT
39g
CARBOHYDRATES
66g
PROTEIN
41g

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INGREDIENTS

  1. 4 radishes, trimmed and thinly sliced
  2. 1 lime, juiced
  3. 1/2 tbsp agave
  4. 2 garlic cloves, peeled and minced (divided)
  5. 0.25 oz cilantro, leaves and tender stems roughly chopped
  6. 1/4 cup vegan mayo
  7. 1 oz chipotle pepper in adobo, pepper minced and adobo reserved
  8. 2 tbsp almond butter
  9. 2 tsp low-sodium tamari
  10. 6 yellow corn tortillas
  11. 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
  12. 1 romaine lettuce head, thinly sliced
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
  19. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: soy, tree nuts (almond), wheat
Tools: Microwave, Large nonstick skillet
Cook Time
2 Servings  |  15 min 4 Servings  |  25 min

Nutrition (per serving)

CALORIES
740
FAT
39g
CARBOHYDRATES
66g
PROTEIN
41g

Get Recipes Delivered

INSTRUCTIONS

1
Prepare the toppings

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)

2
Make the chipotle sauce

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.)

3
Crisp the tofu

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)

4
Serve

Place warmed tortillas on plates. Spread cilantro crema on tortillas and top with chipotle tofu, radish escabeche, and romaine lettuce. ¡Buen provecho!

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