Chipotle Tofu Crumble Tacos with Tomatillo Salsa and Pickled Onions — The Plant-Forward Kitchen

Ingredients

• ½ cup, Cider vinegar
• 1 ea., Garlic clove, sliced
• ½ tsp., Mexican oregano
• ¼ tsp., Black pepper, ground
• as needed, Salt
• 1 ea., Onions, red, sliced thin (1/16”)
• 1 cup., Onion, roughly chopped
• 3 ea., Chipotle Meco chiles, stemmed
• 8 oz., Tomatoes, cored
• 4 ea., Garlic cloves
• 1 – 1 ½ cups, Water
• as needed, Ground black pepper
• 1 ea., Sugar, a pinch
• 8 oz., Tomatillos, husks removed, rinsed, cut in ¼” dice
• 1 ea., Onion, ¼” dice, rinsed
• ½ ea. or as needed, Jalapeño, minced
• ½ cup, Cilantro, chopped
• as needed, Lime juice
• 1 lb., Nasoya Plant-Based Meat Crumbles
• 1 oz., Canola oil
• 1 cup, Onion, small dice
• 1 tbsp., Garlic, minced
• 24 ea., Corn tortillas, 4”
• ½ cup, Chipotle Salsa (see above)
• as needed, Tomatillo Salsa Cruda (see above)
• 3 ea., Avocados, peeled, seeded, and sliced
• ¼ cup, Micro cilantro or cilantro sprigs