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?
Ingredients
- 1 avocado
- 1/4 cup plain Greek yogurt
- the juice of 1 lime
- salt and pepper, to taste
- 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
- 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.
On to the giveaway! Use the widget below to enter. Good luck!
I’d like to use them cubed in a salad!
I would make lasagna with it
These tacos look fantastic, definitely on my list to try!
I would put it in a vegetable stir fry
I would cook a morning veggie scramble with it.