Mango Tofu Tacos Recipe - Allrecipes.com
Mango Tofu Tacos Recipe
  • READY IN 50 mins

Mango Tofu Tacos

Recipe by  

"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. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    30 mins
  • READY IN

    50 mins

Directions

  1. Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
  2. Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
  3. Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.
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Footnotes

  • Cook's Note:
  • I prefer using coconut oil in this recipe because of its flavor with the mangoes, but any flavorless oil could be substituted instead (canola, safflower, etc). If you prefer crisper tofu, add the tofu to the hot oil first, quickly followed by the garlic, letting it brown slightly before adding the onions and other ingredients. If you aren't sure of what portions of cumin, coriander, and chili powder to use, just use 1/2 packet of the taco seasoning, and neglect the extra spices.
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Reviews More Reviews

Jan 12, 2013

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!

 
Apr 07, 2014

My husband prefers this recipe to tacos with meat. Easy and fast

 

7 Ratings

Feb 20, 2013

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!

 
Jun 11, 2014

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.

 

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Nutrition

  • Calories
  • 326 kcal
  • 16%
  • Carbohydrates
  • 23.7 g
  • 8%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 17.3 g
  • 35%
  • Sodium
  • 383 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Eric
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