Chipotle Tofu Tacos w/ Cabbage & Cashew Crema
Ingredients for tacos:
14 oz Extra Firm Tofu
1 7 oz can of chipotle peppers in adobo sauce
1/2 cup vegetable broth
Corn tortillas (6-8)
2 tbsp Olive oil
Ingredients for toppings:
1 Small Cabbage (or 1/4 one large cabbage) - for toppings
4-6 Radishes (for toppings) - for toppings
Juice of half a large lime or lemon
2 tbsp Olive Oil
*Cashew Crema - you can buy it or see my recipe here.
Prepare the tofu:
Drain the water from the tofu and chop in small squares.
Place them on a kitchen towel, add salt. Cover them with the same towel (or cover it with an additional one) and place a heavy plate on top to help drain all the moisture out.
Leave it for 5-10 minutes (perfect time to prepare the toppings for this recipe).
Come back and, leaving the tofu in the towel, squeeze it over the kitchen sink to squeeze the water out. You should be able to squeeze a good amount of water.
Once you’re done, put the dry tofu in a bowl and set aside.
For toppings:
Cut the cabbage (in slices), so that it’s shredded and has the consistency of a slaw.
Add 2 tbsp of olive oil, lemon, salt and pepper to taste.
Cut the radishes in slices and set aside.
Directions:
Add the entire contents of the can of chipotle peppers (peppers and sauce) to a blender and add the vegetable broth (you can add more broth if you’d like it to be less spicy).
Blend well until the sauce is nice and smooth.
Add the sauce to the tofu, mix it well together. You can add any additional spices you’d like at this point.
In a large skillet, heat 2 tbsp of olive oil and add the marinated tofu. Cook in medium to high heat until the sauce is cooked. The texture (and color) will resemble scrambled eggs.
Heat up tortillas in the meantime.
Once the tofu is done, fill the warm tortillas with tofu and top them with cabbage, radishes and cashew crema. Enjoy!
Check out the video of the recipe below. You don’t speak Spanish? No problem, just click on the subtitles!
