Chipotle Vegan Tacos
SERVINGS 4
Ingredients
- 2 tsp olive oil divided use
- 2 Tbsp lime juice fresh
- ½ tsp cumin
- ½ tsp chipotle powder or 2 Tbsp. chopped canned chipotle chiles
- 2 cloves garlic finely chopped
- 1 14 oz. extra-firm tofu package, sliced into approximately 2 x 3-inch sticks
- 8 cabbage large, or hearty lettuce leaves
- ½ avocado medium, mashed or sliced
- ½ cup tomato salsa fresh, pico de gallo
Instructions
- Combine 1 tsp. oil, lime juice, cumin, chipotle powder, and garlic in a shallow glass baking pan; mix well.
- Add tofu; toss gently to blend. Marinate, covered, for 30 minutes. Drain and reserve marinade. Set aside.
- Heat remaining 1 tsp. oil in medium skillet over medium-high heat.
- Add tofu; cook, for 2 to 3 minutes on each side, or until browned.
- Top each cabbage leaf evenly with tofu, avocado, and salsa.
Notes
Container Equivalents
1 Green ½ Red ½ Blue
2B Mindset Plate It!
Add more veggies and an FFC to this vegan protein as part of lunch or more veggies for dinner.
Nutrition
Calories: 589kcalCarbohydrates: 113gProtein: 32gFat: 10gSaturated Fat: 2gSodium: 630mgPotassium: 3476mgFiber: 48gSugar: 61gVitamin A: 2046IUVitamin C: 671mgCalcium: 781mgIron: 10mg
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