These Indian tacos are easy to make and satisfied my very expensive Indian food cravings on the cheap! Win-win!
Since I’ve been pregnant, all that I want to eat are Thai curries and Indian food. Seriously, I almost went broke on delivery from the Thai and Indian places near my house. Having awesome ethnic restaurants that deliver to you is both a blessing and a curse. Something had to happen, so I stocked up on Masaman curry paste and a few jars of Indian sauces at the store.
About the Ingredients
I try to stay away from recipes that call for special ingredients, and this one has a couple. If there is an Indian or maybe even an Asian grocer near you, you should be able to find mango pickle and mango chutney there. If not, Amazon carries both. This mango chutney looks good, as does this mango pickle. They’re a little bit pricey, but it doesn’t take much to make a recipe delicious, so they last for a good while.
Mango chutney is sort of a sweet, mulled fruit preserve. It’s an Indian condiment that goes well with the sour and spicy tastes in some of the other Indian spices and condiments. Indian pickles are a little bit different from your usual pickle. They’re very sour and sometimes spicy. For this recipe, I used a mild pickle, but you can up the heat with a hot mango pickle instead, if you prefer.
This also isn’t a totally authentic recipe, but I kind of like it that way. It’s quick, and quick is good! Ready to make some tacos? Me, too!
Indian Tofu Tacos
Yield: 4 servings of 2 tacos each
- 8 wheat tortillas (I used Ezekiel’s, but your favorite type is fine)
- 1 block extra firm organic tofu, cut into small cubes
- 2 tablespoons toasted sesame oil
- 4 tablespoons mango pickle
- 1 cup arugula, chopped
- 1 cup shredded carrots
- 4 tablespoons mango chutney
- Heat the tortillas. To heat and soften them, so they won’t fall apart, I steamed mine in the microwave. Just wrap the whole stack in a damp cloth napkin and heat for 10-20 seconds.
- Heat the oil in a frying pan on medium, then add the tofu. Cook, stirring frequently to prevent sticking, for about 5-7 minutes. You want the tofu just slightly browned.
- While the tofu cooks, prep those tortillas! Rub 1/2 tablespoon of mango pickle onto one side of each tortilla, coating it well. When the tortillas and tofu are ready, divide the tofu between your eight tortillas.
- Top with 2 tablespoons of arugula and carrots, fold in half, and serve with a tablespoon of mango chutney on each plate.
Hi there! My name is Becky Striepe (pronounced “stree-pee,” like “sleepy”), and I am a freelance writer and vegan crafter living in Atlanta, Georgia. My life’s mission is to make green crafting and vegan food accessible to everyone! Check out my new book: 40 Days of Green Smoothies!