Chipotle Tofu Tacos
with Radish Escabeche & Cilantro Crema
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- 2 garlic cloves
- 14 oz organic extra firm tofu
- 1 head of baby romaine lettuce
- 4 radishes
- 1 lime
- 1 tsp agave
- ¼ oz fresh cilantro
- 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
- 1 oz chipotle pepper in adobo
- 2 tbsp almond butter
- 2 tsp tamari
- 6 corn tortillas
- 1 tbsp vegetable oil*
- *Not included
- For full ingredient list, see Nutrition
Preheat oven to 350°F for the tortillas. Peel and mince the garlic. Dice tofu into bite-size cubes. Thinly slice the baby romaine lettuce. Thinly slice the radishes. Halve and juice the lime. Finely chop the cilantro leaves. TIP: You can also use a toaster oven or microwave to warm the tortillas.
Add lime juice, agave, and ⅛ tsp salt to a medium bowl, and stir to dissolve the salt. Add sliced radishes to the bowl, toss, and set aside the radish escabeche to marinate. Add just 1 tsp minced garlic, chopped cilantro, Vegenaise, and a pinch of salt to a small bowl. Stir the cilantro crema.
Mince the chipotle pepper and reserve the remaining adobo sauce. Add remaining minced garlic, minced chipotle pepper, 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.
Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add chipotle sauce and cook another 2 to 3 minutes.
Spread cilantro crema on the warmed tortillas. Top with chipotle tofu, radish escabeche, and sliced romaine lettuce. Tuck in! TIP: Be sure to get the crispy bits out of the skillet and into your tacos!