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.
INGREDIENTS
- 4 radishes, trimmed and thinly sliced
- 1 lime, juiced
- 1/2 tbsp agave
- 2 garlic cloves, peeled and minced (divided)
- 0.25 oz cilantro, leaves and tender stems roughly chopped
- 1/4 cup vegan mayo
- 1 oz chipotle pepper in adobo, pepper minced and adobo 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
- 1 romaine lettuce head, thinly sliced
- 1 tbsp vegetable oil*
- Salt*
- Pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
INSTRUCTIONS
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)
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.)
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)
Place warmed tortillas on plates. Spread cilantro crema on tortillas and top with chipotle tofu, radish escabeche, and romaine lettuce. ¡Buen provecho!
SIMILAR RECIPES
Sesame Orange Tofu with Roasted Green Beans & Sticky Rice
Black Bean & Corn Quesadillas with Green Chiles & Chipotle-Mango Aioli
Gochujang Tofu Bowls with Brown Rice & Sesame-Garlic Green Beans
