Chipotle Tofu Tacos
with Creamy Cilantro Slaw & Sweet Pickled Peppers
These tofu tacos bring the heat AND the protein—40 grams, to be exact. Cilantro-lime coleslaw tames the chipotle spice for Taco Tuesday’s dream come true.
Nutrition (per serving)
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INGREDIENTS
- 1/4 cup cilantro crema
- 1 lime, half juiced and half cut into wedges
- 2 garlic cloves, peeled and minced (divided)
- 4 oz coleslaw blend
- 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
- 1.5 oz red piquanté peppers, roughly chopped
- 1 tbsp vegetable oil (from your kitchen)
- Salt (from your kitchen)
- Pepper (from your kitchen)
Nutrition (per serving)
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INSTRUCTIONS
Whisk together cilantro crema, lime juice, just half the garlic, and a pinch of salt and pepper in medium bowl. Add coleslaw blend and toss to combine.
Whisk together chipotle and adobo sauce, almond butter, just 2 tsp tamari, 2 tbsp warm water, and ¼ tsp salt in separate medium bowl until smooth. Wrap tortillas in clean dish towel and microwave to soften, 15 to 30 seconds. (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 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, another 2 to 3 minutes.
Top the warm tortillas with chipotle tofu, creamy cilantro slaw, and red piquante peppers. Serve with lime wedges. ¡Buen apetito! (TIP: Be sure to get the crispy bits out of the skillet and into your tacos.)
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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Crispy Kogi Tacos with Gochujang Crema & Crunchy Slaw
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