Recipe By Eric
Published Feb 26th
Prep - Cook - Additional - Ready In -
Servings 4 servings Calories 325.9

I grew up vegetarian and love Mexican food. As a kid, we used to have bean tacos. Inspired by a family friend, and by my maturing taste buds, I created this recipe to liven up my vegetarian taco experience.This is, of course, just the filling, and you can add whatever toppings to your taco that you want. This recipe tends to match better with red taco sauces than with green ones. Extra filling can be reheated later or eaten cold as a mango tofu salsa. Enjoy!

Recipe Ingredients

  • 3 tablespoons coconut oil, or more as needed
  • 1 onion, chopped
  • 1 serrano chile pepper, chopped
  • 2 cloves garlic, finely chopped
  • 2 (14 ounce) packages tofu, cut into chunks
  • 1 bunch fresh cilantro, finely chopped (stems and leaves separated)
  • ¼ (1 ounce) package taco seasoning mix, or more to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 mangos, peeled and cut into small chunks
  • ¼ (1 ounce) package taco seasoning mix
  • 1 pinch chili powder, or to taste
  • salt to taste
  • 1 teaspoon ground cumin, or to taste
  • 1 teaspoon ground coriander, or to taste

Cooking Directions

  1. 1 Cover the bottom of a skillet with coconut oil; warm over medium heat. Add onion, serrano pepper, and garlic; cook and stir until onion is lightly browned, about 10 minutes. Add tofu; stir to coat.
  2. 2 Stir cilantro stems, 1/4 package taco seasoning, 1 teaspoon cumin, and 1 teaspoon coriander into tofu mixture; cook and stir until fragrant and tofu is cooked through, about 5 minutes. Add mangos and 1/4 package taco seasoning; cook, waiting 3 to 5 minutes before stirring. Add chili powder and salt; stir to coat. Season with more cumin and coriander if desired.
  3. 3 Simmer tofu-mango mixture until most of liquid has evaporated, about 10 more minutes. Stir in cilantro leaves 1 minute before serving.

Nutrition Facts

  • Calories 325.9
  • Carbohydrate 23.7 g
  • Fat 20.6 g
  • Fiber 3.6 g
  • Protein 17.3 g
  • Saturated Fat 10.8 g
  • Sodium 325.2 mg
  • Sugar 13.9 g

Chef's Notes

I prefer using coconut oil in this recipe because of its flavor with the mangoes, but any flavorless oil could be substituted instead (canola, safflower, etc). If you prefer crisper tofu, add the tofu to the hot oil first, quickly followed by the garlic, letting it brown slightly before adding the onions and other ingredients. If you aren't sure of what portions of cumin, coriander, and chili powder to use, just use 1/2 packet of the taco seasoning, and neglect the extra spices.


  1. This recipe is excellent as is. I usually tweak recipes but this one is perfect without any changes.
  2. Very easy and tasty...k was an early skeptic but was pleased in the end! Will make again
  3. Zesty savory and sweet all in one dish perfect combination of spices who would have thought highly recommended if you need new taco ideas. PS there is never enough cilantro in one dish it is all up to your taste buds (everything in your moderation)
  4. Also added some lime juice on top after cooking. Also instead of Serrano peppers I used 1 and a half jalapeños. I used extra firm tofu which stays togther better in a stir fry situation. Overall a delicious and healthy recipe!
  5. This was really good. I just wish there was more mango in proportion to tofu. Also i think I'll increase some of the spices next time. Half of the recipe was more than enough to feed two people (the only thing i added was shredded carrots).
  6. Outstanding recipe! I totally disagree about too much cilantro. I thought that really added to the flavor. In all my years of cooking this is the first recipe I have encountered where stems are separated from leaves and used in an earlier stage of the cooking. Great taste! Be sure to use a really ripe - Read more ...
  7. My husband prefers this recipe to tacos with meat. Easy and fast
  8. I loved this recipe but I'm not a huge fan of cilantro so I used a 1/4 of what he called for and it was still fantastic!
  9. I liked this recipe but I thought that a whole bunch of cilantro was a bit of overkill so I cut back on it and it made for a great meal. Thanks Eric!

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