Chipotle Tofu Tacos
with Pickled Radish & Cilantro Crema
Fiery chipotle-sauced tofu is balanced with creamy cilantro crema. We top these high protein, high fiber tacos with green cabbage and quick-pickled radishes for a bright, crunchy burst of flavor.
Nutrition (per serving)
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INGREDIENTS
- 4 radishes, trimmed and thinly sliced
- 1 lime, juiced
- 1 tbsp agave
- 1 garlic clove, peeled and minced
- 1 oz chipotle pepper in adobo, minced and adobo sauce reserved
- 2 tbsp almond butter
- 2 tsp low-sodium tamari
- 6 yellow corn tortillas
- 10 oz organic extra firm tofu, patted dry and cut into bite-size pieces
- 2 tbsp cilantro crema
- 2 oz shredded green cabbage
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
Nutrition (per serving)
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INSTRUCTIONS
Stir together radishes, lime juice, agave, ⅛ tsp salt, and a pinch of pepper in medium bowl. Set aside. (4-servings: use ¼ tsp salt)
Combine garlic, chipotle, 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-servings: 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.)
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-servings: use 2 tbsp vegetable oil)
Place warmed tortillas on plates. Spread cilantro crema on tortillas and top with chipotle tofu, pickled radish, and cabbage. ¡Buen provecho!
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