Street Taco with Mango Salsa

We are not vegetarian but like to eat healthy. I created this because we love to substitute grains and sometimes tofu for meat. When I make one that my husband raves about, I like to share it. Don't be afraid to try a variety of grains as meat substitutes. Doesn't have to always be tofu. Feel free to use ground turkey, pork, or chicken. Play with the spices. I sure do! Enjoy.

• 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
• 2 ½ cups water
• salt to taste
• 2 tablespoons olive oil
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• ½ onion, chopped
• 2 tomatoes, chopped
• 1 teaspoon ground cumin
• 1 (15 ounce) can black beans, rinsed and drained
• ½ green bell pepper, diced
• ½ teaspoon chili powder
• ¼ teaspoon ground coriander
• ¼ teaspoon ground paprika
• ¼ cup chopped fresh cilantro, or to taste
• ½ (8 ounce) package sliced fresh mushrooms
• ¼ lemon, juiced
• ¼ cup chopped fresh basil, or to taste
• ¼ lime, juiced
• 1 cup freekeh
• 1 pinch oregano
• 1 (15.25 ounce) can corn
• ½ (12 ounce) package tofu, sliced
• 1 tablespoon diced serrano chile pepper
• ¼ mango, chopped, or more to taste
• ¾ lemon, juiced
• ¾ lime, juiced
• 10 (6 inch) corn tortillas, warmed
• 10 tablespoons crumbled feta cheese, or to taste
• 10 tablespoons plain yogurt, or to taste

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.