Street Taco with Mango Salsa

Street tacos filled with tofu, freekeh, and veggies are topped with fresh mango salsa and feta cheese for a hearty vegetarian meal.

• Preparation Time: 25 mins
• Cooking Time: 35 mins
• Total Time: 60 mins
• Calories: 309 Calories

Ingredients

• 1 tablespoon white sugar
• 1 pinch salt
• 1 teaspoon white sugar
• salt to taste
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup freekeh
• 1 pinch oregano
• 1 (15.25 ounce) can corn
• 1 tablespoon diced serrano chile pepper
• 10 (6 inch) corn tortillas, warmed
• 10 tablespoons crumbled feta cheese, or to taste
• 10 tablespoons plain yogurt, or to taste
• 0.5 onion, chopped
• 0.25 teaspoon ground coriander
• 0.25 teaspoon ground paprika
• 0.25 cup chopped fresh cilantro, or to taste
• 0.5 teaspoon chili powder
• 2.5 cups water
• 0.5 (8 ounce) package sliced fresh mushrooms
• 0.5 green bell pepper, diced
• 0.25 lemon, juiced
• 0.25 cup chopped fresh basil, or to taste
• 0.25 lime, juiced
• 0.5 (12 ounce) package tofu, sliced
• 0.25 mango, chopped, or more to taste
• 0.75 lemon, juiced
• 0.75 lime, juiced

Recipe Instructions

Step 1

Bring water and freekeh to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until freekeh is tender and liquid has been absorbed, 20 to 30 minutes.

Step 2

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. Add corn, black beans, and freekeh; cook and stir until heated through, 2 to 3 minutes. 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.

Step 3

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.

Step 4

Spoon vegetable-tofu mixture into each corn tortilla; top each with mango salsa, about 1 tablespoon feta cheese, and 1 tablespoon yogurt.