Grilled Chipotle Tofu Tacos with Pico de Gallo

1. Pat the tofu strips with paper towels, pressing down to squeeze out extra moisture. Transfer to a bowl, container or plastic zip-top bag and add the chipotles and adobo. Season with salt and toss to combine. Let it sit for about 10 minutes to allow flavours to absorb.

2. Preheat a grill pan over medium-high heat. Spray with oil spray to prevent sticking. Grill the tofu, turning once halfway through cooking, until grill marks form and the tofu is heated through, about 2 minutes per side. Transfer tofu to a plate.

3. Divide the lettuce, tofu, radishes, scallions, feta, cilantro and the salsa among 4 tortillas. Serve with lime wedges.