Chipotle tofu tacos
360 cals, 19p, 27c, 18f (per meal)
4 tbsp (70g)
2 tbsp (30mL)
1 tsp (2g)
2 tsp (10mL)
2 tbsp (32g)
3 leaf inner (18g)
1 tbsp (15mL)
2 tbsp, chopped (6g)
2 clove(s) (6g)
14 oz (397g)
6 tortilla, medium (approx 6" dia) (156g)
1
Make cilantro yogurt sauce by mixing together the greek yogurt, cilantro, only half of the minced garlic, and some salt in a small bowl. Set aside.
2
Make the chipotle sauce by mixing together in a medium bowl the remaining minced garlic, almond butter, soy sauce, chipotle seasoning, and water. Set aside.
3
Heat oil in a skillet over medium heat. Add cubed tofu and cook until crispy, about 5 minutes. Pour in sauce and cook until browned in places, stirring occasionally.
4
Spread cilantro yogurt sauce on each tortilla. Top with chipotle tofu and shredded romaine. Serve.