How long does spicy mango tofu tacos [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve spicy mango tofu tacos [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I substitute the protein in spicy mango tofu tacos [vegan]?

Absolutely! Use chickpeas, beans, or another protein of choice. Adjust seasoning to match.

Why is spicy mango tofu tacos [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does spicy mango tofu tacos [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Spicy Mango Tofu Tacos
[Vegan]

MS By: Medha Swaminathan

Author Bio

Mediterranean-inspired dinners and decadent desserts. Medha Swaminathan, blogger at Whisk & Shout, is an environmentally conscious... Read More

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Mango
Tofu

Spicy Mango Tofu Tacos [Vegan]

2-3

You can literally put anything and everything into a taco and it’s delicious! In this particular recipe, corn tortillas are filled with roasted tofu, juicy mangos, some heat from jalapeños, and a dollop of zesty guacamole. Summery and irresistible!

Ingredients You Need for Spicy Mango Tofu Tacos [Vegan]

For Assembly:

4-6 soft corn tacos

For the Baked Tofu:

1/2 of 1 14-ounce package firm tofu
1 teaspoon cumin powder
1 teaspoon cayenne
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon crushed black pepper
1 teaspoon olive oil

For the Mango Salsa:

1/2 cup diced mango
1 tablespoon chopped red onion
1/2 of 1 jalapeño, seeded and finely diced
1 fresh basil leaf, torn

For the Spicy Guacamole:

1/2 of 1 jalapeño, seeded and finely diced
A pinch of cilantro, chopped finely
Juice from 1 lime
1 teaspoon salt
1 avocado

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How to Prepare Spicy Mango Tofu Tacos [Vegan]

Preheat oven to 350°F and line a baking tray with parchment paper.
Cut the tofu into thin strips and then cut those into triangles, as shown.
Combine cumin, cayenne, salt, garlic powder, pepper, and olive oil in a small bowl. Drizzle over tofu until evenly coated and place tofu on baking sheet.
Bake for 15 minutes, flipping halfway through cooking. Let cool on a wire rack.
In a separate bowl, combine diced mango, finely chopped red onion, half of the jalapeño, and basil. Mix well and set aside.
On a chopping board, combine jalapeño and cilantro. Mash avocado with a fork over the jalapeño and cilantro. Add lime juice and salt and mash further.
If desired, warm tortillas on a dry pan over medium heat.
To assemble, add 2-3 pieces of tofu to a taco and top with 1 tablespoon mango mixture and 1 tablespoon guacamole.
Serve with additional cilantro, if desired.

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