Stir together radishes, lime juice, agave, ⅛ tsp salt, and a pinch of pepper in medium bowl. Set aside radish escabeche to marinate. Combine just 1 tsp garlic, cilantro, mayo, and a pinch of salt in small bowl and stir cilantro crema. (4-serving meal: use ¼ tsp salt)

Combine remaining garlic, chipotle pepper, reserved adobo sauce, almond butter, tamari, 2 tbsp warm water, and ¼ tsp salt in medium bowl and stir chipotle sauce until smooth. Wrap tortillas in clean dish towel and warm in microwave for 15 to 30 seconds to soften. (4-serving meal: use ¼ cup water, ½ tsp salt) (TIP: You can also wrap tortillas in foil and place in 400°F oven until heated through, 5 to 6 minutes.)

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add tofu and cook until lightly browned, 3 to 5 minutes. Add chipotle sauce and continue to cook until crisp in places, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil)

Place warmed tortillas on plates. Spread cilantro crema on tortillas and top with chipotle tofu, radish escabeche, and romaine lettuce. ¡Buen provecho!