Indian Tofu Tacos with Double Mango Goodness

Share:
Facebook Twitter Pinterest Plusone Email

Vegan MoFo 2012Indian Tofu Tacos

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

Ingredients

  • 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

Cooking Directions

  1. 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.
  2. 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.
mango pickle

Two tortillas, coated with mango pickle. It’s OK to leave those big chunks, as long as you’re ready for a bite that’s super sour!

  1. 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.
  2. Top with 2 tablespoons of arugula and carrots, fold in half, and serve with a tablespoon of mango chutney on each plate.
Share:
Facebook Twitter Pinterest Plusone Email
6 comments on “Indian Tofu Tacos with Double Mango Goodness
  1. Oh man, your pregnancy cravings are the first I’ve ever heard of that sound good! :) I love love love all the mango goodness going on here–and who cares about authentic when it’s delicious?

    • I’m almost disappointed, because I was looking forward to craving super weird food combinations. There’s still time! Maybe in my third trimester it will be all about vegan fish fingers and custard. :D

  2. Congrats on your pregnancy, Becky! I love Indian pickle on anything! I’ve been known to douse bagels with earth balance, nooch and lemon pickle on more than one occasion.
    xo kittee

    • Thank you, Kittee! We’re super excited and working on turning our tiny guest room into a nursery. Not that you’d know by looking at it now, but we have plans! :) I’ll have to try lemon pickle + nooch + EB on a bagel – that sounds stellar.

    • Thanks, Alexander! Let me know if you mix up the recipe at all – you could change up the veggies or try different pickles and see what happens!

Comments are closed.