Chipotle Tofu Tacos

Add lime juice, just 1 tsp agave, radish, and ⅛ tsp salt to a medium bowl, and toss to combine. 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).

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 a clean dish towel and warm in microwave for 15-30 seconds to soften. (4-serving meal: use 4 tbsp warm water, ½ tsp salt). TIP: You can also wrap tortillas in foil and place in a 400°F oven until heated through, 5 to 6 minutes.

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 until browned in places, 2 to 3 minutes.(4-serving meal: use 2 tbsp vegetable oil).

Lay warmed tortillas on a clean work surface. Spread cilantro crema on each tortilla. Top with chipotle tofu, radish escabeche, and romaine lettuce. Bon appétit! TIP: Be sure to scrape the crispy bits from the skillet into your tacos!