Go Back
+ servings
Tofu Mango tacos with Guacamole and a dipping sauce

Spicy Tofu Tacos with Mango Guacamole

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 people
Author: Tracy Halasz

Ingredients

  • 1 package tofu, organic, extra firm (pressed)

SPICY SAUCE (Horseradish Tamari)

  • ½ cup tamari
  • 1 cup water
  • 2 tsp fresh garlic, crushed
  • 1.5 - 2 tsp fresh horseradish, grated
  • 2-3 tbsp maple syrup
  • 2-3 tbsp sriracha
  • 1 slurry (whisk 1 tsp cornstarch w/ 2 tbsp water)

BLACK PEPPER TOFU

  • 1-2 tbsp oil
  • 2 sprinkles coarse sea salt
  • 1+ tbsp cracked black pepper, to taste
  • 1 tsp garlic powder
  • 2 tbsp sesame seeds (black and white)
  • 2-4 tbsp horseradish tamari sauce

TOPPINGS

  • 2 avocados, pitted and peeled
  • 1 handful cilantro, chopped
  • ¼ cup red onion, minced
  • 1 - 2 tbsp lime juice
  • salt, to taste
  • 1 mango, cubed
  • sprouts
  • 1 cup lettuce, shredded
  • 2-4 green onions, sliced
  • 4-6 tortillas, warmed

Instructions

BLACK PEPPER TOFU

  • PREPARE TOFU (15+ minutes)
    Wrap a block of firm or extra firm Tofu with paper towelling or a clean kitchen towel. Place a couple heavy cookbooks on top.
    Preheat oven to 400 F.

SPICY SAUCE

  • Add all sauce ingredients (tamari, water, garlic, horseradish, maple syrup, and sriracha) to a small sauce pan over medium-high heat.  Let it come to a boil, reduce heat to simmer. Add in slurry of cornstarch and water to slightly thicken sauce and let simmer for 3 or 4 minutes. If you prefer the sauce to be a bit thicker, add another tsp of cornstarch.
    Remove from heat and let cool - strain and place into squeeze bottle or pouring jar. 
    Leftovers can be stored in the fridge in an air tight container.
    *Horseradish - if fresh is not available sub with creamed horseradish (to taste).

CRACKED BLACK PEPPER AND SESAME TOFU

  • Once the tofu is pressed, cut it into ~ 1" cubes. Sprinkle with a generous amount of cracked black pepper, garlic powder, and sesame seeds. Gently roll tofu cubes in pepper and seeds to coat.
    Heat enough oil to coat the bottom of a pan* and a sprinkle of sea salt until it shimmers. Place cubes into pan and sear each side. Next place pan into pre-heated oven to bake for 5 minutes. Drizzle with 2 - 4 tbsp of spicy horseradish tamari and toss to incorporate.  Set aside in a serving dish.
    *cast iron pan if available as it get really hot and retains the heat - but an oven-proof skillet if you don't have a cast iron.

GUACAMOLE and TOPPINGS

  • In a medium bowl, gently mash the avocado with a fork. Add chopped cilantro, minced red onion, lime juice, and salt - mix just to incorporate.  I like to keep the guacamole pretty chunky.
    Cut mango into cubes (here's a great method). Set aside.
    Shred the lettuce, slice the green onions, and place on serving dish with sprouts.

PUTTING IT ALL TOGETHER

  • Warm tortillas on a dry grill pan over medium-high heat until toasty on both sides.
    Fill each tortilla with shredded lettuce and sprouts, topped with a heap of guacamole, mango cubes, a sprinkle of chopped green onions, and 3 tofu cubes. Drizzle tacos with horseradish sauce. Enjoy!