This recipe is for my tofu skeptics (and my tofu lovers, of course!). I stopped eating meat at 20, and it probably took me 3 to 4 years before I integrated tofu as a regular ingredient into my diet. To be fair, health was not my focus back then (I was on a pizza and pasta diet), and tofu was not mainstream at all in the South of France. Once I started looking into it, I remember thinking it was a lot of work, especially compared to opening a can of chickpeas.
Most recipes I looked at called for freezing, thawing, pressing, and marinating overnight… which, don’t get me wrong, makes for epic and flavourful tofu, but it was a little overwhelming. This is where this recipe comes in. These tacos are so easy you can literally have dinner on the table in 15 minutes ????
Today I cannot imagine not having tofu. It’s my favorite plant protein. I start most days with a tofu scramble, and it’s often featured again with lunch or dinner.
Where do you stand on tofu? Love it? Or still on the fence? Let me know in the comments!
Easy Tofu Tacos with Mango Salsa
Equipment
Ingredients
Tofu Tacos
- 10 mini tortillas
- 450 g extra firm tofu
- 1.5 tbsp smoked paprika
- 2 tbsp maple syrup
- 1 tbsp olive oil
- 2 tbsp tamari - reduced sodium
- 2 tbsp nutritional yeast
- 1 tbsp garlic powder
Cilantro Sauce
- 0.5 cup (118.29 ml) soy yogurt
- 0.25 cup (4 g) cilantro
- 1 tbsp lime juice
- 1 tsp garlic powder
Mango Salsa
- 1 cup (165 g) mango - diced
- 1 cup (150 g) avocado
- 0.25 cup (40 g) red onions - finely diced
- 0.25 cup (59.15 ml) lime juice
- 0.5 cup (8 g) fresh cilantro - chopped
- 0.125 tsp (0.13 tsp) sea salt flakes
Instructions
- Begin by shredding the tofu using a cheese grater. In a separate bowl, combine the smoked paprika, maple syrup, olive oil, tamari, garlic powder, and nutritional yeast to create a flavorful sauce.
- Heat a pan over medium heat. Add the shredded tofu and the prepared sauce. Cook for about 5 minutes, stirring regularly to ensure the tofu is evenly coated with the sauce and cooked thoroughly.
- While the tofu is cooking, prepare the cilantro sauce by blending all the ingredients until smooth. Adjust the seasoning as needed.
- Next, prepare the mango salsa. In a bowl, combine the diced mango, avocado, finely diced red onions, lime juice, diced cilantro, and salt. Mix well.
- Finally, assemble the tacos. Heat up your tortillas, spread a generous amount of cilantro sauce, add the cooked tofu, and top with the fresh mango salsa. Enjoy your delicious tofu tacos!
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It looks amazing but I’m stuck finding soy yoghurt here in NZ! What’s a good alternative when the only dairy free yoghurt I can find is coconut based? Thanks!
Hi Belinda, we are starting to have a similar issue in Sydney 🥲 It’s only available in 1 shop now, so when I can’t get it I would use coconut or oat yogurt in a pinch, keeping in mind coconut yogurt is quite high in saturated fat, and low in protein so it’s more of a “sometimes food” than something I would recommend consuming on a regular basis. In this kind of recipe, you could also blend some soaked cashews with soy milk instead to get that creamy consistency. Maybe a bit more lime juice, and a dash of maple syrup, to keep the taste vibrant. Let me know if you try it 💚
Thank you! I don’t even think you can get oat yoghurt here either! So I’ll try the cashews/lime juice mix, I’m sure that will be perfect!
That should definitely do the trick 💚