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

Chipotle Tofu Tacos

with Radish Escabeche & Cilantro Crema

Tags: Gluten-Free, High-Protein
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
610
FAT
34g
CARBOHYDRATES
55g
PROTEIN
28g

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INGREDIENTS

  1. 2 garlic cloves
  2. 14 oz organic extra firm tofu
  3. 1 head of baby romaine lettuce
  4. 4 radishes
  5. 1 lime
  6. 1 tsp agave
  7. ¼ oz fresh cilantro
  8. 3 tbsp Follow Your Heart® Soy-Free Vegenaise®
  9. 1 oz chipotle pepper in adobo
  10. 2 tbsp almond butter
  11. 2 tsp tamari
  12. 6 corn tortillas
  13. 1 tbsp vegetable oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: soy, tree nut (almond)
Tools: Large nonstick skillet
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
610
FAT
34g
CARBOHYDRATES
55g
PROTEIN
28g

View Full Nutrition Label


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INSTRUCTIONS

1
Prepare the vegetables

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.

2
Prepare the toppings

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.

3
Make the chipotle sauce

Mince the chipotle pepper and reserve the remaining adobo sauce. Add remaining minced garlic, minced 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 foil and place in the oven to warm, 3 to 4 minutes.

4
Crisp the tofu

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add diced tofu and cook until crispy in places, 3 to 5 minutes. Add chipotle sauce and cook another 2 to 3 minutes.

5
Serve

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!

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