Recipe by Eric
"I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience.
This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones.
Extra filling can be reheated later or eaten cold as a mango tofu salsa.
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coconut oil, or more as needed
serrano chile pepper, chopped
garlic, finely chopped
2 (14 ounce) packages
tofu, cut into chunks
fresh cilantro, finely chopped (stems and leaves separated)
1/4 (1 ounce) package
taco seasoning mix, or more to taste
mangos, peeled and cut into small chunks
1/4 (1 ounce) package
taco seasoning mix
chili powder, or to taste
salt to taste
ground cumin, or to taste
ground coriander, or to taste
Outstanding recipe! I totally disagree about too much cilantro. I thought that really added to the flavor. In all my years of cooking, this is the first recipe I have encountered where stems are separated from leaves and used in an earlier stage of the cooking. Great taste! Be sure to use a really ripe mango to add to the sweetness. Yum, yum, yum!!!
I liked this recipe, but I thought that a whole bunch of cilantro was a bit of overkill so I cut back on it and it made for a great meal. Thanks Eric!
My husband prefers this recipe to tacos with meat. Easy and fast
I loved this recipe but I'm not a huge fan of cilantro so I used a 1/4 of what he called for and it was still fantastic!
This recipe sounded so crazy I had to try it. I found a peach salsa at the grocery store that went perfectly with it. Even my picky 9 year old liked them. We still ended up having a lot of left overs, I think it serves more like 6 people.
* Percent Daily Values are based on a 2,000 calorie diet.
Mango Tofu Tacos
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 326
** Calories from Fat: 186
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