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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!
Ingredients
- 3 tablespoons coconut oil, or more as needed
- 1 onion, chopped
- 1 serrano chile pepper, chopped
- 2 cloves garlic, finely chopped
- 2 (14 ounce) packages tofu, cut into chunks
- 1 bunch fresh cilantro, finely chopped (stems and leaves separated)
- ¼ (1 ounce) package taco seasoning mix, or more to taste
- 1 teaspoon ground cumin (Optional)
- 1 teaspoon ground coriander (Optional)
- 2 mangos, peeled and cut into small chunks
- ¼ (1 ounce) package taco seasoning mix
- 1 pinch chili powder, or to taste
- salt to taste
- 1 teaspoon ground cumin, or to taste (Optional)
- 1 teaspoon ground coriander, or to taste (Optional)
Directions
Step 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.
Step 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.
Step 3
Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.
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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 326 | |
| % Daily Value * | |
| Total Fat21g | 26% |
| Saturated Fat11g | 54% |
| Sodium325mg | 14% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber4g | 13% |
| Total Sugars14g | |
| Protein17g | |
| Vitamin C28mg | 141% |
| Calcium730mg | 56% |
| Iron12mg | 65% |
| Potassium502mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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