Chipotle Tofu Tacos with Avocado Cream

This post is sponsored by Nasoya. All opinions are my own. #MyFarm2Table

I think I may be a taco addict. I don’t think I’ll ever have enough recipes! Most of my taco recipes are pretty meat-heavy, so I’m so excited to share this simple meatless taco recipe using Nasoya Chipotle TofuBaked!

A new flavor from the leading producer of tofu, Nasoya’s Chipotle Tofubaked is low calorie but high in protein, 8 grams per serving. I don’t cook with tofu terribly often, so I was pret-ty excited that this new flavor is pre-marinated and ready to eat, with no pressing required!

The chipotle flavor brings a little heat and a lot of flavor to these tacos, which is balanced out with the avocado cream. These tacos would be great feeding a crowd while watching the game, don’t you think?

Nasoya was also kind enough to send some free product coupons to share with one lucky reader! Details after the recipe.

Ingredients:

For avocado cream:

• 1 avocado
• 1/4 cup plain Greek yogurt
• the juice of 1 lime
• salt and pepper, to taste

Other ingredients:

• 1/2 tablespoon olive oil
• 2 (8 oz) packages Nasoya Chipotle TofuBaked
• 8 corn tortillas
• 1/4 cup thinly sliced radishes
• 1/4 cup pico de gallo
• 2 oz feta cheese, crumbled
• cilantro, chopped, for garnish
• limes, quartered

Nasoya Chipotle TofuBaked is ready to eat, but I wanted it warmed up for my tacos. To heat, add the olive oil to a saute pan over medium-high heat. Add the tofu slices to the pan and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes or until browned.

Remove from heat and cut into bite-sized pieces.

To make the avocado cream, add the avocado, Greek yogurt, lime juice, salt and pepper to a food processor. Process until smooth. (You can also use an immersion blender, like I did. Add to a large bowl and use the immersion blender to combine).

Slice your radishes, slice your limes, and prepare your pico de gallo (or use store-bought).

Heat the corn tortillas until they begin to brown a bit.

To assemble, add 1 tablespoon of avocado cream to a corn tortilla. Add pieces of the chipotle tofu, and top with pico de gallo, radishes, a sprinkle of feta cheese, if desired, and cilantro. Serve with lime slices.

The chipotle flavor brings a subtle heat to the tacos which I really loved! The avocado cream and feta cheese evens out the heat of the chipotle, making a deliciously balanced taco!

These recipes are a great way to feed a crowd a meatless meal. My fiance also loved the chipotle tofu in omelettes! How would you like to try Nasoya’s latest flavor?

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Yum

Chipotle Tofu Tacos with Avocado Cream

Total Time: 20 minutes

Yield: 8 tacos

Serving Size: 1 taco

Calories per serving: 320

Ingredients

For avocado cream:
• 1 avocado
• 1/4 cup plain Greek yogurt
• the juice of 1 lime
• salt and pepper, to taste
Other ingredients:
• 1/2 tablespoon olive oil
• 2 (8 oz) packages Nasoya Chipotle TofuBaked
• 8 corn tortillas
• 1/4 cup thinly sliced radishes
• 1/4 cup pico de gallo
• 2 oz feta cheese, crumbled
• cilantro, chopped, for garnish
• limes, quartered

Instructions

1. Nasoya Chipotle TofuBaked is ready to eat, but I wanted it warmed up for my tacos. To heat, add the olive oil to a saute pan over medium-high heat. Add the tofu slices to the pan and cook until browned, about 3 minutes. Flip and cook an additional 3 minutes or until browned.
2. Remove from heat and cut into bite-sized pieces.
3. To make the avocado cream, add the avocado, Greek yogurt, lime juice, salt and pepper to a food processor. Process until smooth. (You can also use an immersion blender, like I did. Add to a large bowl and use the immersion blender to combine).
4. Slice your radishes, slice your limes, and prepare your pico de gallo (or use store-bought).
5. Heat the corn tortillas until they begin to brown a bit.
6. To assemble, add 1 tablespoon of avocado cream to a corn tortilla. Add pieces of the chipotle tofu, and top with pico de gallo, radishes, a sprinkle of feta cheese, if desired, and cilantro. Serve with lime slices.

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