Street Taco With Mango Salsa
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
58
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2.5 cups
Water2 tbsps
Olive Oil340 g
Tofu (package, sliced)4 cloves
Garlic (minced)1 tsp
Ground Cumin1 tbsp
White Sugar1 tsp
Chili Powder1 tsp
Ground Coriander1 tsp
Ground Paprika1 pinch
Salt1 pinch
Oregano10 tbsps
Crumbled Feta Cheese (to taste)10 tbsps
Plain Yogurt (to taste)Directions:
1
Bring water and freekeh to a boil in a saucepan
2
Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes
3
Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir onion, green bell pepper, tofu, mushrooms, garlic, and serrano chile pepper until vegetables are tender and tofu is lightly browned, 10 to 15 minutes
4
Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes
5
Stir juice of 1/4 lemon, juice of 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander, paprika, and a pinch of salt into vegetable-tofu mixture; cook and stir until evenly coated and tofu is browned, 2 to 3 minutes
6
Mix tomatoes, mango, basil, cilantro, 2 tablespoons olive oil, juice of 3/4 lemon, juice of 3/4 lime, 1 tablespoon white sugar, oregano, and a pinch of salt together in a bowl until salsa is evenly combined
7
Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt