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Tofu & Black Bean Taco Boats with Jicama Mango Salsa

  • Yield: 4 Servings (2 taco boats per serving) 1x

Description

Try a meat-free spin on Taco Tuesday with this deliciously addictive sweet-and-spicy flavor combination.


Scale

Ingredients

For tacos:

  • 14 ounce package firm tofu
  • 2 tablespoons oilve oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly cracked black pepper
  • 15.5 ounce can black beans, rinsed and drained
  • 1 (1 ounce) package Old El Paso Original Taco Seasoning Mix
  • 2/3 cup water

For salsa:

  • 1 1/2 cups jicama, peeled and diced small
  • 1/3 cup red onion, finely chopped
  • 1 small serrano pepper, seeded and minced (about 1 tablespoon)
  • 1/2 cup cilantro, finely chopped
  • 1 1/2 cups ripe mango, peeled and diced small (12 mangoes)
  • Zest of 1 lime (about 1 1/2 teaspoons)
  • 1 tablespoon freshly squeezed lime juice
  • 1/2 teaspoon kosher salt

For serving:

  • Old El Paso Soft Tortilla Taco Boats
  • Plain Greek yogurt or sour cream (optional)
  • Lime wedges (optional)

Instructions

  1. Prepare tofu: Drain tofu and blot dry with paper towels. Cut tofu crosswise into 1/2-inch thick slices. Place a double layer of paper towels on a cutting board and lay the tofu slices in a single layer on top of it. Top with another double layer of paper towels and lay another cutting board or baking sheet on top. Grab a few cans or other heavy items from your pantry and place them on top to weigh down the tofu. Let sit for 30 minutes.
  2. Make salsa: While the tofu is being pressed, Mix all of the salsa ingredients in a large bowl. Let sit so the flavors combine while you cook the taco filling.
  3. Prepare taco filling: Heat oil in a large non-stick skillet over moderate heat. Remove paper towels from tofu and cut each piece into 1/2-inch cubes. Place tofu in the hot oil and season with salt and pepper. Sauté, stirring occasionally, until the tofu is golden brown on all sides.
  4. Add drained black beans and taco seasoning to the tofu and continue to cook, stirring occasionally, for 2 minutes. Add water and bring to a boil. Reduce the heat and simmer, stirring occasionally, another 3-4 minutes, or until the liquid has reduced to a sauce on the beans and tofu. Remove from heat.
  5. To serve: Place a few scoops of the tofu mixture in each taco boat and top with salsa. Garnish with a dollop of Greek yogurt or sour cream and lime wedges, if desired. Enjoy!

Notes

Original Recipe by Big Flavors from a Tiny Kitchen – Ashley Covelli

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