Mango Tofu Tacos
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!
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.