Tofu mole poblano tacos with radishes and apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Tofu mole poblano tacos with radishes and apple salad

Gluten-Free, Diabetes-Friendly, Vegetarian

2 Servings, 450 Calories/Serving

25–40 Minutes

In these fast gluten-free and vegetarian tacos, crumbled tofu takes on savory richness when cooked in a mole poblano spice blend spiked with cinnamon and cocoa.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces Hodo organic firm tofu
  • Sun Basket mole poblano blend (ancho chile powder - sesame seeds - granulated garlic - coconut sugar - cocoa powder - sweet smoked paprika - cinnamon)
  • 1 tablespoon tomato paste
  • 1 organic Gala or other apple
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 2 or 3 organic radishes (about 2 ounces total)
  • 8 Mi Rancho 100% corn tortillas
  • ¼ cup organic Greek yogurt

Nutrition per serving

Calories: 450, Protein: 29g (58% DV), Fiber: 14g (56% DV), Total Fat: 13g (20% DV), Monounsaturated Fat: 3g, Polyunsaturated Fat: 1.5g, Saturated Fat: 2g (10% DV), Cholesterol: 5mg (2% DV), Sodium: 45mg (2% DV), Carbohydrates: 54g (18% DV), Total Sugars: 14g, Added Sugars: 1g (2% DV).
Contains: Milk, Tree Nuts (coconut), Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the tofu

  • In a medium bowl, crumble the tofu into ½-inch pieces. Add the mole poblano blend and tomato paste and stir to combine.
In a large frying pan over medium heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the tofu, season with salt, and cook, stirring occasionally, until the tomato paste starts to caramelize, 2 to 3 minutes. Add 1 cup [2 cups] water, bring to a simmer, and cook, stirring occasionally, until thickened slightly, 3 to 5 minutes. Remove from the heat and season with salt and pepper.
While the tofu cooks, prepare the apple salad and garnishes.

2

Prep the apple salad and garnishes

  • Core and cut the apple into ¼-inch-thick slices.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro. Set aside half for garnish.
  • Cut the radishes in half, then cut the halves into thin half-moons for garnish.
In a medium bowl, toss together the apple, 1 tablespoon [2 TBL] lime juice, and half the cilantro. Season with salt and pepper.

3

Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.

Serve

Transfer the tortillas to individual plates and top with the tofu and radishes. Dollop with the yogurt, garnish with the remaining cilantro, and serve with the apple salad and lime wedges.
Kids Can!
  • Crumble the tofu.
  • Juice the lime.
  • Assemble the apple salad.
  • Count the tortillas.
  • Help assemble the tacos.