Ladies and gentlemen, it’s a pleasure to meet you all! My name is Hasibul Islam and I am excited to introduce you to my favorite recipe of all time. Coming from Bangladesh, food has always played an important role in my life, and this recipe is particularly special to me because of its unique blend of flavors and textures. As someone who has been a vegetarian for many years, I’m always looking for new and exciting ways to enjoy my plant-based meals, and these Spicy Mango Tofu/Tempeh Tacos hit all the right notes for me.
Hasibul is a world traveler, photographer, and social activist. He is passionate about exploring new cultures, creating awareness about social issues and using photography as a tool for social change.
Hasibul Islam currently resides in Canada and grew up in Bangladesh.
Did you know that the origins of the taco can be traced all the way back to the 18th century in Mexico? It’s true! Legend has it that miners would use dynamite to blast silver out of the mines, and then they would wrap the fuse in paper and light it to create a makeshift torch. To hold the torch, they would use a piece of paper, which they would fold in a U-shape and fill with meat, chilies, and other ingredients. The taco was born! Today, tacos have become a global phenomenon, with endless possibilities for fillings and toppings.
In today’s world, more people are turning to vegetarian and vegan diets for ethical, health, and environmental reasons. The Spicy Mango Tofu/Tempeh Tacos recipe is a perfect example of a delicious, satisfying, and nutritious plant-based meal that anyone can enjoy, whether they eat meat or not. With the combination of savory and sweet flavors, crunchy and soft textures, and a touch of spice, these tacos are sure to be a crowd-pleaser at parties, family dinners, and even solo meals. Plus, they’re easy to make, customizable, and packed with protein, fiber, and vitamins. So what are you waiting for? Let’s taco ’bout it and get cookin’!
What you need
Looking for a recipe that is sweet, spicy, and oh so satisfying? Look no further than these Vegetarian Spicy Mango Tofu/Tempeh Tacos! With these tacos, you’ll enjoy the delicious flavors of tofu/tempeh seasoned with smoky spices, juicy and tangy diced mango, and fresh cilantro, all wrapped in warm tortillas with a dollop of spicy sour cream. It’s a delightful, vegetarian twist on the traditional taco, and it’s sure to be a hit with your family and friends. The recipe is easy to follow and consists of just a few simple steps that can be done in under an hour. You’ll start by prepping the tofu/tempeh and mango, before cooking the tofu/tempeh to crispy perfection. Finally, you’ll assemble the tacos by adding the toppings of your choice, including red onion and cilantro, and drizzling with the creamy Sriracha sour cream. Whether you’re a devout vegetarian or a meat lover, these tacos are sure to please your taste buds and your heart!
Ingredients:
- Tofu or Tempeh – The base protein of this dish. Tofu is milder and softer, while tempeh has a firmer texture and a nutty taste. You can use either or both. Swap tofu with paneer or chicken, and tempeh with seitan or mushrooms.
- Corn Tortillas – The taco shells. Use fresh corn tortillas for the best flavor and texture. Swap with flout tortillas, lettuce wraps or taco bowls if desired.
- Mango – The fruity sweetness that balances the heat. The mango should be ripe but firm. Its flavor is uniquely tropical but you could use pineapple, papaya or peaches instead.
- Cilantro Leaves – The herb that adds freshness and fragrance. Use fresh leaves and chop them roughly. Swap with parsley or mint if you dislike cilantro.
- Red Onion – The pungent allium that adds a crunch. Slice the onion thinly and soak it in water for 5 minutes to tame its rawness. If you can’t find red onion, use white or green onions instead.
- Sour Cream – The creamy and tangy element that balances the sweetness. Put a dollop of sour cream on each taco before serving, or use any plain yogurt if you want to make it vegan.
- Sriracha Sauce – The hot sauce that brings the heat. Drizzle Sriracha or any other chili sauce on top of the tacos according to your liking. You may also use jalapeno peppers, red pepper flakes or cayenne powder.
- Olive Oil – The cooking fat that adds flavor and helps with browning. Use extra-virgin olive oil or any vegetable oil.
- Lime Juice – The citrus juice that enhances the flavors and cuts the richness. Squeeze fresh lime juice on the taco fillings and serve extra wedges on the side.
- Garlic Cloves – The aromatic bulb that infuses the oil with its fragrance. Mince the garlic finely and cook it for 30 seconds before adding the tofu/tempeh. You may replace it with garlic powder or omit it.
- Spices – The flavor boosters that make the tofu/tempeh more exciting. Mix the spices in a small bowl before adding them to the pan. You can adjust the amount and type of spices to your liking.
Utensils:
- Cutting Board
- Chef’s Knife
- Large Skillet
- Spatula
- Small Bowl
- Measuring Spoons
- Citrus Squeezer – Optional. You can squeeze the lime juice by hand
- Strainer – Optional. You can soak the onion directly in a bowl
Mango
Mango is one of my all-time favorite fruits, and it just happens to work so well in this recipe. Not only is it delicious, but it’s also a great source of essential vitamins and minerals such as Vitamin C which helps boost the immune system. Mangos have been cultivated for thousands of years, and are cherished in many parts of the world. In India, where my family is from, they are known as the ‘king of fruits.’ Whenever I eat mangos, I always think of hot summer days and childhood memories of eating them with my family. They add the perfect balance of sweetness and tanginess to these tacos.
Smoked Paprika
One of my favorite ingredients in any dish, smoked paprika is a must-try in these tacos. It adds a warm, smoky flavor to the tofu/tempeh and balances out the sweetness from the mango. Paprika is made from dried and ground peppers and has been used in Spanish and Hungarian cuisine for centuries. Although paprika is often used as a garnish, it’s actually packed with nutrients like Vitamins A and E, which help boost the immune system and protect the skin. Smoked paprika is also said to aid digestion and reduce inflammation. I always keep a jar of it in my pantry because it’s so versatile and an easy way to add a pop of color and flavor to any dish.
What to serve it with?
When I make these Spicy Mango Tofu/Tempeh Tacos, I love serving them with a side of plantain chips and a refreshing mango salsa. As someone who grew up in Bangladesh, I have a deep appreciation for plantains, which were a staple in my diet. Plantains are similar to bananas but have a firmer texture and a slightly sweet and starchy taste. When you slice them thin and fry them, they become crispy and addictive, adding a perfect contrast to the soft and juicy taco filling. As for the mango salsa, it’s a natural pairing with the Spicy Mango Tofu/Tempeh Tacos, as it adds an extra layer of sweetness and tanginess that complements the spicy and smoky flavors of the dish. Plus, it’s an excellent way to use up any extra mangoes you may have lying around! Together, these sides make for a fun, festive, and satisfying meal that will transport your taste buds to the tropics.
Summary
Well, there you have it, my friends. My recipe for Spicy Mango Tofu/Tempeh Tacos, served with plantain chips and mango salsa. I hope I’ve managed to inspire you to give these tacos a try, whether you are a vegetarian or just looking to switch up your taco game. And as always, I would love to hear from you! Have you tried this recipe before? What are some of your go-to taco fillings and toppings? Let me know in the comments below! I’m always on the lookout for new ideas and feedback from my fellow foodies. Until next time, happy cooking and bon appétit!
Here’s the recipe:
Spicy Mango Tofu/Tempeh Tacos
Equipment
- cutting board
- chef's knife
- Large Skillet
- spatula
- small bowl
- Measuring spoons
- Citrus Squeezer
- Strainer
Ingredients
- 14 oz Tofu or Tempeh
- 8 Corn Tortillas
- 1 large Mango
- 1/4 cup Cilantro Leaves
- 1 small Red Onion
- as needed Sour Cream
- as needed Sriracha Sauce
- 2 tablespoons Olive Oil
- 2 tablespoons Lime Juice
- 2 Garlic Cloves
- 1 teaspoon each of ground cumin, coriander, smoked paprika, and salt Spices
Instructions
- Prepare the Tofu or Tempeh - Drain and press the tofu or tempeh to remove excess water. Cut it into thin slices or cubes. Season with spices and set aside. - If you're using tofu, I recommend using firm or extra-firm tofu for better texture. If you're using tempeh, steam it for 10 minutes before using to remove any bitterness.
- Prep the Mango - Peel and dice the mango into small pieces. Toss with lime juice and set aside. - Make sure to use a ripe but firm mango, which will be easier to cut and hold its shape better in the tacos. If you don't have mango, you can use pineapple, peaches or papaya.
- Mix the Sour Cream with Sriracha Sauce - In a small bowl, whisk together the sour cream and Sriracha sauce until smooth. Set aside. - Adjust the amount of Sriracha sauce to your liking depending on how spicy you want your tacos to be. You can also use any other hot sauce you like.
- Cook the Tofu or Tempeh - Heat olive oil in a large skillet over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant. Add the tofu/tempeh to the skillet and cook until browned and crispy, about 3-4 minutes per side. - Make sure the skillet is hot before adding the tofu/tempeh to ensure crispy edges. You can also grill the tofu/tempeh for added smoky flavor.
- Warm the Tortillas - Heat the tortillas in a pan or over an open flame, flipping occasionally, until warm and slightly charred. - Don't overcook the tortillas, or they will become brittle and difficult to fold. If you prefer, you can use a microwave or a steamer to warm the tortillas.
- Assemble the Tacos - To assemble the tacos, add a few pieces of tofu/tempeh to each tortilla. Top with diced mango, sliced red onion, and chopped cilantro. Drizzle with the sour cream-Sriracha sauce and serve with lime wedges on the side. - Feel free to mix and match the taco toppings depending on what you have on hand. You can also add some shredded lettuce or cabbage for extra crunch.
