Plant-Based Perfection – Mango Tofu Tacos
By Kaitlynn Garrett
Have you ever thought about what it would be like to try switching up your eating habits? Have you ever walked down the plant-based aisles in a grocery store and looked at all the options that mimicked your favorite meat and dairy products? If you’re anything like me, you’ve probably wondered what it would be like to try eating like that just to see what it would be like. If you’re even more like me, you’ve experienced several allergies and possible food intolerances that have made that dream somewhat a reality. I’m definitely not a full-on vegan or vegetarian, but I’m growing more comfortable in eating more of a plant-based diet. I wouldn’t roll your eyes just yet until you’ve tried doing it. I can honestly tell a huge difference in my energy levels and how my body feels based on what I’m putting into it.
I used to be incredibly intimidated by foods and recipes that were labeled as “vegan”. For a long time, I was under the impression that foods that were vegan were strict, flavorless, and expensive. Now I know that those ideas couldn’t be further from the truth. In the past, I’ve experimented with being vegetarian and vegan and while it’s not an easy adjustment, it’s definitely possible. Let me preface the rest of this post by saying that you can totally use chicken for this recipe and it will be just as amazing. I happened to use tofu because it’s what I already had at home. Also, as far as I know, everything I used for this recipe (including tortillas) were vegan.
- 1 Block of Firm Tofu
- 3 Tbsp Olive Oil
- 2 tsp Minced Garlic
- 3 tsp Chili Powder
- 2 tsp Cumin
- 1 tsp Oregano
- 1 tsp Onion Powder
- Salt to taste
- 1 Large Mango
- 1-2 Roma Tomatoes (Depending on size)
- ½ Cup of Cilantro
- Salsa Verde (Optional)
- Spinach (Optional)
- Wrap your tofu package in foil and freeze at least overnight.
- For defrosting, run under hot water until you can remove it from its package and melt all the liquid off. Then, finish defrosting it in the microwave in 5 minute increments on 50% power until a knife can go through smoothly.
- Handle carefully because it will probably be hot! Press all the water out with a towel. By freezing the tofu first, it will create less pockets that hold water, and it will have more of a meat-like texture.
- Once your tofu is defrosted, cut into bite-sized pieces and toss in a bowl with olive oil, garlic, chili powder, cumin, oregano, onion powder, and salt (I used about 1 tsp.)
- Personally, I cooked mine in the air fryer to get a nice crisp to it. But cooking it in a pan will work, too.
- While the tofu is cooking, prepare the salsa. Chop your tomatoes, cilantro, and mango. For cutting a mango, I use the method in Buzzfeed’s YouTube video “The One Way You Should Be Cutting Mangos”.
- Toss all of these together in a separate bowl.
- Warm your tortillas and set to the side.
- After your tofu is done, (Mine took about 15 minutes in the air fryer) spoon some onto your tortilla and top with the mango salsa. I added some salsa verde on top to have more of a sweet and spicy flavor.
- I served mine with some spinach on the side because it wouldn’t fit in the tortilla.
Even though this recipe is vegan, it’s far from what I imagined what typical vegan food would look and taste like. I hope you get the opportunity to try making this awesome dish!