Photo: Nasoya

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Chloe Coscarelli may have built her reputationon cupcakes, tempeh burgers, and sweet potato fries(theres not a line out the door of By Chloethe vegan chain she co-founded, before recently exitingfor nothing),but theres another food staple shes just as obsessed with: tacos. Theyre definitely one of my go-to lunches, admits the plant-based chef.

As a vegan, Coscarelli isnt about to fill her tacowith chicken or steakshe has another go-to on hand for protein: One of her favoriteingredientsistofu, the OG vegan staple. Not only is it often her tortilla filling of choice, but she also turns to it when shes looking to punch up her dishes with something other than guac. (Because not everyone can stomach avocados all the time.)

I useitto make creamy sauces by throwing it in the blender. Some people get intimidated by making cream sauces with nuts, but tofu is really easy to work with, she says.

Here, Coscarelliputs the soy-based specialty to workas a spicycrema.Paired with mango salsa, it all adds up toa summer mealthats sweet with a kick. Chipotle, are you taking notes?

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Yields4 servings

IngredientsSpicy tofu2 Tbspolive oil 1 package Nasoya extra-firm tofu, drained and crumbled 1 1/2 Tbsppure maple syrup 1 1/2 Tbsp Sriracha 1 tsp smoked paprika 1/4 tsp chipotle powder 3/4 tsp sea salt

Mango salsa1 mango, finely diced 2 Tbspfinely diced red onion 1 Tbsp chopped fresh cilantro 2 tsp fresh lime juice

Chipotle crema1 cup Nasoya silken tofu 2 Tbsp Sriracha 1 Tbsp agave 1 Tbsp lime juice 1 tsp sea salt 1/4 tsp 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.

2. Add maple syrup, Sriracha, smoked paprika, chipotle, and salt, and stir until tofu is coated. Remove from heat and set aside.

3. 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.

For the mango salsa 1. Stir all the ingredients together in a small bowl.

For thechipotle crema 1. Combine all ingredients in a blender or food processor and blend until smooth.

Each week we spotlight a healthy-delish recipe thats truly genius (and easy to make) from someone whos wowed us in the food world. Were talking buzzy cookbook authors and Instagram foodies to brilliant chefs. You can find more mouthwatering must-try ideas from the Recipe of the Week archive.

Complete your health fiesta with someavocado margaritas and vegan nachos.

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Up your protein game with this 10-minute spicy vegan taco recipe - Well+Good