Tofu Tacos with Mango Slaw

In recent years, there has been a remarkable shift towards plant-based meals, spurred by a growing awareness of health, environmental sustainability, and ethical eating. As more people seek to incorporate more vegetables, grains, and legumes into their diets, recipes that celebrate these ingredients are gaining traction. One such dish that stands out for its vibrant flavors and health benefits is Tropical Tofu Tacos with Zesty Mango Slaw. This delightful recipe not only tantalizes the taste buds but also showcases the versatility of plant-based cooking.

Discover the vibrant and delicious world of Tropical Tofu Tacos with Zesty Mango Slaw—a plant-based dish that’s both satisfying and nutritious. With protein-packed tofu and a refreshing mango slaw made from ripe mango, crunchy cabbage, and fresh cilantro, these tacos are a colorful delight. Packed with vitamins and flavor, they make for a perfect meal that balances sweetness and acidity. Dive into this recipe for a taco experience that celebrates healthy eating and creative cooking.

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Ingredients

For the Tofu Filling:

14 oz (400g) firm tofu, pressed and drained

2 tablespoons olive oil

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon smoked paprika

Salt and pepper to taste

Juice of 1 lime

For the Mango Slaw:

1 ripe mango, julienned

1 cup green cabbage, finely shredded

1/2 red bell pepper, thinly sliced

1/4 cup fresh cilantro, chopped

1 tablespoon apple cider vinegar

1 tablespoon honey or agave syrup (for vegan)

Juice of 1 lime

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Avocado slices (optional)

Lime wedges (for garnish)

Instructions

Prepare the Tofu:

- Start by pressing the tofu to remove excess moisture. Wrap it in a clean kitchen towel, place a heavy object on top, and let it sit for about 15-20 minutes.

- After pressing, cut the tofu into small cubes or crumble it for a more textured filling.

Cook the Tofu:

- In a skillet over medium heat, add the olive oil.

- Once hot, add the cubed or crumbled tofu. Sauté for about 5-7 minutes until golden brown.

- Sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to coat the tofu evenly.

- Squeeze fresh lime juice over the tofu and mix again. Cook for an additional minute before removing from heat.

Make the Mango Slaw:

- In a large bowl, combine the julienned mango, shredded cabbage, red bell pepper slices, and chopped cilantro.

- In a small bowl, whisk together the apple cider vinegar, honey (or agave syrup), lime juice, salt, and pepper.

- Pour the dressing over the slaw ingredients and toss to combine thoroughly. Adjust seasoning as needed.

Warm the Tortillas:

- In a dry skillet or directly over a flame, warm the tortillas for about 30 seconds on each side until pliable.

Assemble the Tacos:

- Layer a generous amount of the golden tofu filling onto each tortilla, followed by a scoop of the mango slaw.

- Add slices of avocado if desired, then fold the tortillas in half.

Serve:

- Plate the tacos and serve with lime wedges on the side for an extra burst of zesty flavor.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4 servings