Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

Crispy Tofu Tacos with a Mango Salsa

I’m skipping this week’s edition of Monday Munchies post to bring you a great recipe and GIVEAWAY!

I’ve been on a taco kick recently. In 1 week I had tacos 3 times. 3 times!! But the best part was that each were so different. I just love how versatile they are. I made ground turkey as the filling, then I had fish tacos when my mom and I were out to lunch when she was visiting last week, and then I made these tofu tacos. Each were so good in their own way.

Crispy Tofu Tacos with a Mango Salsa-1

Have you ever made tacos with tofu before? I never had but once I saw this recipe I knew I had to give it a try. I’ve used Nasoya’s great Organic non-GMO tofu in endless stir fry’s but I figured that I would change things up and give this recipe a try.

Boy, it did not disappoint!

The tofu was firm, crispy, and flavorful. It was great for a filling as a taco. In fact, it kinda reminded me of fish tacos. The texture was light like fish and it had a nice crisp coating on the pieces as well. No, it didn’t taste like fish so I wasn’t fooled there but the way that tofu absorbs flavors is spot on in that is soaked up the umami rich Worcestershire sauce and then it became best friends with the cumin in the dredge. Bestest of friends. (ugh, where is my mind?)

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Anyway… the Nasoya TofuPlus is great to use in recipes like this, as well as stir fries, such as this Spicy Peanut Stir Fry. But if tofu is new to you then you should know that tofu comes in different firmness. You can use something like silken which you can use in these Carrot Cake Squares. Nasoya’s TofuPlus is verasitle so you can use it from everything to breakfast smoothies, grill it and serve it on a salad, to even making dessert with it!

The tofu is great but you can’t ignore that the mango salsa and the creamy lime drizzle add great flavors to the tacos as well. They really pack a punch to tie the flavors of the tacos together. Kinda creates the perfect bite sorta thing. You get the heat and tang from the creamy lime drizzle and then there is great balance from the sweetness from the mango in the salsa. Plus you get some crunch from the red pepper to add some nice texture to the tacos. yum!!

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So in conclusion- what? is this a essay or something?- these Crispy Tofu Tacos made with Nasoya tofu are just perfect for a Meatless Monday dinner. Have you done Meatless Monday before? You should give it a try. It’s a great night to change things up to kick off the week. You know, so you can take the week by the horns and kick some butt!

Crispy Tofu Tacos with a Mango Salsa-2

If you want to try these tofu tacos, or other great recipes using tofu, then be sure to enter my Nasoya GIVEAWAY after the recipe!!!

Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

Makes 8 Tacos

Ingredients

For the Filling

  • 1 package Nasoya Extra-firm tofu, rinsed and patted dry
  • 2 eggs
  • 2 tablespoons Worcestershire sauce
  • 3/4 cup cornstarch
  • 1 teaspoon grill seasoning or seasoned salt
  • 1 teaspoon ground cumin
  • 2 tablespoons canola oil

For the Mango Salsa

  • 1/2 cup diced mango
  • 1/2 cup chopped red bell pepper
  • 1/2 cup diced avocado
  • 1/2 cup chopped fresh cilantro

For the Creamy Lime Drizzle

  • 1 teaspoon lime zest
  • 2 Tablespoons lime juice
  • 1/2 cup sour cream
  • 1 Tablespoon minced pickled jalapeno peppers

8 flour taco sized tortillas or 16 taco sized corn tortillas

Process

  1. Prepare the lime drizzle by zesting the lime rind into a small bowl. Juice the zested lime into the bowl and then add the sour cream and jalapeno peppers. Mix well to combine.
  2. Prepare the mango salsa by combining all of the salsa ingredients in a small bowl. Set aside.
  3. Prepare the filling by slicing the tofu lengthwise into 6 slices, and then quarter each piece resulting in 24 total rectangles; set aside.
  4. In a shallow bowl, beat eggs with the Worcestershire sauce. In another shallow bowl, mix together the cornstarch, grill seasoning and cumin.
  5. Heat oil in large, non-stick skillet over medium-high heat. Dip each piece of tofu in the egg mixture, dredge in the cornstarch mixture, and then cook in the skillet for about 3 – 4 minutes per side (top and bottom) or until brown. Do not crowd in the skillet, so prepare the pieces in batches, if necessary.
  6. Heat tortillas according to the package directions. Assemble the tacos by placing 3 pieces in taco then dressing with the mango salsa and topping with the creamy lime drizzle.

Slightly adapted from Nasoya

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If you would like to win some Nasoya coupons for your own tacos, stir fries, smoothies, and much more, then all you have to do it leave a comment on this blog post telling me how you would use tofu in your own cooking.

For an extra entry tweet the following: “Tofu Tacos? Yes! perfect for #MeatlessMonday. These Crispy Tofu Tacos are a must try! http://wp.me/pzEAP-44I Plus a giveaway!” Come back here and leave a comment telling me you did this.

For an extra entry LIKE Nasoya on Facebook. Come back here and leave a comment telling me you did this.

*While I did receive complimentary product from Nasoya, these opinions are entirely my own.

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Thanks for visiting. Please leave me a comment to provide some feedback. I appreciate all the comments I receive.

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About iamahoneybee

Mom. Bostonian. Rabbit and Boston Terrier owner. Home cook. Scrapbooker. Sperry and Kate Spade addict. Never without my phone.
This entry was posted in Cooking, Food and Drink and tagged , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Crispy Tofu Tacos with a Mango Salsa and a Creamy Lime Drizzle

  1. mollyparr says:

    I’ll be using tofu in miso spinach soup this week.

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