Ingredients
Scale
- 1 (15 ounce) package extra firm tofu
- 1 (5.5 ounce) bag of corn chips, whatever flavor you like
- Salt
- Olive oil
- Corn tortillas
Mango Salsa:
- 2 ripe mangos
- 1 medium sized red pepper
- 1/2 small red onion
- 2 cloves garlic, minced
- Diced jalapeno, to taste
- 1 small handful cilantro leaves
- Juice of 1 lime
- Salt
Instructions
- Make the mango salsa: peel and dice the mango into small bite sized chunks and add them to a medium sized bowl. Next, dice the red pepper and red onion and add them in. Add the rest of the salsa ingredients and stir until combined. Salt to taste. Refrigerate until tacos are ready to be served.
- Drain the tofu and pat it dry with a dishcloth. Cut the block of tofu into long thin strips, you should get about 10-15 pieces depending on how thin you cut them. Brush each piece of tofu with a small amount of olive oil and sprinkle with a pinch of salt. Place the chips into a food processor and blend until they have the consistency of bread crumbs, about 30-45 seconds. Place the tortilla chips onto a large plate or shallow bowl.
- Dip each strip of tofu into the chips, cover with more chips and pat down to make sure they stick.
- Heat a large pan over medium heat and drizzle in about 2 teaspoons of olive oil. When the oil is hot, add in the strips of tofu into the pan and cook for about 15 minutes, until chips are slightly browned and crispy, flipping a few times. Repeat until all the strips of tofu are cooked.
- If you would like to bake the tofu, pre-heat oven to 375 degrees Fahrenheit and bake tofu strips for about 20 minutes, flipping once.
- Fill each tortilla with 2-3 strips of tofu and top with the mango salsa.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Entree, Gluten Free, Vegan