Grilled Chipotle Tofu Tacos with Pico de Gallo

• 1 package Extra-firm Tofu, Cut Into Strips Or Triangles, 14-16 Ounce Package
• 3 whole Canned Chipotle Chilis In Adobo Sauce, Finely Chopped
• 1 cup Shredded Romaine Or Iceberg Lettuce
• 4 whole Radishes, Thinly Sliced
• 2 whole Scallions, Thinly Sliced
• 1/2 cups Crumbled Feta Cheese
• 1/4 cups Finely Chopped Fresh Cilantro
• 2 cups Homemade Or Store Bought Pico De Gallo
• Salt To Taste
• 4 whole Small Whole Wheat Or Corn Tortillas
• 4 pieces Lime Wedges For Serving

1. 1.
2. Pat the tofu strips with paper towels, pressing down to squeeze out extra moisture.
3. Transfer to a bowl, container or plastic zip-top bag and add the chipotles and adobo.
4. Season with salt and toss to combine.
5. Let it sit for about 10 minutes to allow flavours to absorb.
6. 2.
7. Preheat a grill pan over medium-high heat.
8. Spray with oil spray to prevent sticking.
9. Grill the tofu, turning once halfway through cooking, until grill marks form and the tofu is heated through, about 2 minutes per side.
10. Transfer tofu to a plate.
11. 3.
12. Divide the lettuce, tofu, radishes, scallions, feta, cilantro and the salsa among 4 tortillas.
13. Serve with lime wedges.

triangles, shredded romaine, scallions, feta cheese, fresh cilantro, salt, whole wheat or

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/grilled-chipotle-tofu-tacos-with-pico-de-gallo/ (may not work)