30 minutes or less

What You’ll Need:

For the salsa:

2 c frozen mango chunks

1/3 red onion, minced

1/4 bunch fresh cilantro

Pinch sea salt

Optional: 1 fresh jalapeno

For the tacos:

1 block organic, firm tofu, pressed and diced

3 Tbsp avocado oil

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

½ (5-7oz) bag salad greens, any variety

6 corn tortillas

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press semi-firmly to begin to release water & set aside.

Meanwhile, prepare the salsa. Defrost mango by popping into the microwave for 45 seconds or so (will

yield about 1 ½ cup!)

Combine salsa ingredients in a small food processor or blender & puree. Set aside.

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Dice tofu & toss in spice mix with olive oil

Heat olive oil in a large frying pan. Add spiced tofu & pan fry, tossing often, until crispy. (about 10 minutes)

*If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30

seconds each side to yield a perfectly crispy, chewy tortilla! Similar effect on an electric range in a large, dry skillet.

To serve, smear each tortilla generously with salsa & greens. Top with spiced tofu!

Serves 2.