Spicy Chipotle Mango Tacos

• 2 tablespoon olive oil
• 1 16 oz. pkg nasoya® extra firm tofu, drained and crumbled
• 1.5 tablespoon pure maple syrup
• 1.5 tablespoon sriracha
• 1 teaspoon smoked paprika
• 1/4 teaspoon chipotle powder
• 3/4 teaspoon sea salt
• 1 mango, finely diced
• 2 tablespoon finely diced red onion
• 1 tablespoon chopped fresh cilantro
• 2 teaspoon fresh lime juice
• 1 cup nasoya® organic silken tofu
• 2 tablespoon sriracha
• 1 tablespoon agave
• 1 tablespoon lime juice
• 1 teaspoon sea salt
• 1/4 teaspoon chipotle powder
• 8 small corn tortillas
• toppings: sliced avocado or guacamole, fresh cilantro, lime wedges

1. Heat a large nonstick skillet over medium-high heat and add oil. Add crumbled tofu and cook until lightly browned. Add maple syrup, sriracha, smoked paprika, chipotle, and salt, and stir until tofu is coated. Remove from heat and set aside.
2. Stir all the ingredients together in a small bowl.
3. Combine all ingredients in a blender or food processor and blend until smooth.
4. To assemble the tacos: Heat a tortilla in a pan over medium-high heat or by placing it directly on the burner for about a minute, using tongs to flip. Plate. Layer on the tofu, mango salsa, and a drizzle of chipotle crema. Garnish with guacamole, cilantro, and a lime wedge.