Best Mango Tofu Tacos Recipes

TOFU TACOS WITH MANGO SLAW

Tofu Tacos With Mango Slaw image

Bright and tangy plant-based tacos with mango slaw, guacamole, and baked tofu.

Provided by Brie Norris

Time 28m

Number Of Ingredients 12

Ingredients

4 fajita-sized flour tortillas
1 teaspoon olive oil
7 ounces baked tofu, storebought, sriracha or teriyaki flavor
2 ounces prepared guacamole (or half a small avocado, seeded and sliced)
1 cup coleslaw mix (about 3 ounces), or shredded cabbage
1/2 cup diced mango, about half a large mango
1/2 cup cilantro leaves, roughly chopped (see note)
A small chunk of red onion (about 1-inch wide), thinly sliced
Half a small jalapeno, seeded and diced (omit if you prefer less spicy heat)
Juice of 1 lime, about 2 to 3 teaspoons
1 teaspoon maple syrup or honey (optional)
Salt and Pepper, to taste

Steps:

In a large bowl combine the coleslaw mix, mango, cilantro, red onion, jalapeno, and lime juice. Toss well to combine. Taste and add a little maple syrup or honey and salt and black pepper as desired, set aside.
Remove tofu from packaging and slice into 8 equal pieces. Heat the oil in a large skillet over medium-high heat. Add tofu and cook until browned about 3 to 4 minutes on each side.
While the tofu is heating, warm the tortillas using one of the methods in the notes section. Once warmed through, place tortillas in a clean towel and cover to keep warm.
To assemble the tacos, spread tortillas with guacamole. Layer each one with 2 tofu pieces and 1/4 of the slaw mixture. Serve immediately with extra lime wedges, if desired.

Nutrition Facts : Calories 397 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 15.2 grams fat, Fiber 8.5 grams fiber, Protein 18.3 grams protein, SaturatedFat 1.9 grams saturated fat, ServingSize 2 tacos, Sodium 791 grams sodium, Sugar 11.5 grams sugar

STREET TACO WITH MANGO SALSA

Street Taco with Mango Salsa image

We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be afraid to try a variety of grains as meat substitutes. Doesn't have to always be tofu. Feel free to use ground turkey, pork, or chicken. Play with the spices. I sure do! Enjoy.

Provided by Kori

Categories Everyday Cooking Vegetarian Protein Tofu

Time 1h

Yield 10

Number Of Ingredients 32

Ingredients

2 ½ cups water
1 cup freekeh
1 tablespoon olive oil
½ onion, chopped
½ green bell pepper, diced
½ (12 ounce) package tofu, sliced
½ (8 ounce) package sliced fresh mushrooms
4 cloves garlic, minced
1 tablespoon diced serrano chile pepper
1 (15.25 ounce) can corn
1 (15 ounce) can black beans, rinsed and drained
¼ lemon, juiced
¼ lime, juiced
1 teaspoon ground cumin
1 teaspoon white sugar
½ teaspoon chili powder
¼ teaspoon ground coriander
¼ teaspoon ground paprika
salt to taste
2 tomatoes, chopped
¼ mango, chopped, or more to taste
¼ cup chopped fresh basil, or to taste
¼ cup chopped fresh cilantro, or to taste
2 tablespoons olive oil
¾ lemon, juiced
¾ lime, juiced
1 tablespoon white sugar
1 pinch oregano
1 pinch salt
10 (6 inch) corn tortillas, warmed
10 tablespoons crumbled feta cheese, or to taste
10 tablespoons plain yogurt, or to taste

Steps:

Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes.
Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined.
Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.

Nutrition Facts : Calories 308.9 calories, Carbohydrate 48.4 g, Cholesterol 9.3 mg, Fat 9.3 g, Fiber 9.2 g, Protein 12.4 g, SaturatedFat 2.5 g, Sodium 426.7 mg, Sugar 6.9 g