These are knock your socks off delicious!! My husband recently declared his ‘need’ for a really good plant based vegan taco recipe so I created these Tofu Tacos with Melted Chao Cayenne Cheese and Mango Salsa and let’s just say that there was a whole lot of “Oh. My. God. These. Are. So. Good.” going on at our table! The Tofu is flavoured with a familiar and delicious taco seasoning that’s topped with a spicy cheese sauce and sweet, tart mango salsa. Don’t let the directions/ ingredient list fool you. From start to finish you will have these ready and on the table in less than half an hour.
Whip together this super easy salsa by chopping up the mango, cucumber, red onion, cilantro and mixing it in a bowl. Toss with the juice of 1/2 of a lime. Set it aside.
Prepare the rest of your taco filling by halving a couple dozen cherry tomatoes and chopping up 2 cups of lettuce.
Drain your tofu using a tofu press or by wrapping a towel around it and placing something heavy like a cast iron skillet on top for about 15 minutes. Shred your tofu using the larger grate on a regular cheese grater.
Heat a skillet over medium heat and add a couple of tsp of oil (or sauce in a couple tsp of water). Add the tofu and cook for about 5 minutes. Meanwhile add 2 tbsp of Taco Seasoning to a small bowl with 1/2 cup of water and mix well. Add this to the tofu and cook for another couple of minutes. Set it aside. Cover to keep warm.
Chop the Tomato Cayenne Chao cheese (if you’re not familiar with Chao hop on over to my ‘Pantry’ page) into small pieces and add it and about 1 tbsp of water per slice to a small pot. Melt over medium heat remembering to stir frequently. 
When the cheese looks like this, it’s done!
To assemble: Add some Spicy Tofu to each taco shell, melted Chao Tomato Cayenne Cheese Sauce, Mango Salsa and chopped up lettuce and cherry tomatoes. I use these Taco Holders to keep everything nice and tidy on our plates.
Devour!
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- For the Mango Salsa:
- 1 ripe mango, chopped
- ⅓ cup cucumber chopped
- ¼ cup cilantro, chopped
- ⅛ cup red onion, chopped
- juice of ½ lime
- The Veggie Toppings:
- About 20 cherry tomatoes
- 2 cups lettuce chopped
- 10 taco shells
- The Tofu:
- 1 square block of tofu, drained
- 2 tbsp taco seasoning
- ½ cup water
- The Tomato Cayenne Cheese Sauce
- 5 slices of Chao Tomato Cayenne cheese
- 5 tbsp water
- To make the Mango Salsa:
- Whip together this super easy salsa by chopping up the mango, cucumber, red onion, cilantro and mixing it in a bowl.
- Toss with the juice of ½ of a lime. Set it aside.
- The Veggie Toppings:
- Prepare the rest of your taco filling by halving a couple dozen cherry tomatoes and chopping up 2 cups of lettuce.
- The Tofu:
- Drain your tofu using a tofu press of by wrapping a towel around it and placing something heavy like a cast iron skillet on top for about 15 minutes.
- Shred your tofu using the larger grate on a regular cheese grater.
- Heat a skillet over medium heat and add a couple of tsp of oil (or sauce in a couple tsp of water).
- Add the tofu and cook for about 5 minutes.
- Meanwhile add 2 tbsp of Taco Seasoning to a small bowl with ½ cup of water and mix well.
- Add this to the tofu and cook for another couple of minutes.
- Set it aside. Cover to keep warm
- The Cheese Sauce:
- Chop the Tomato Cayenne Chao cheese into small pieces and add it and about 1 tbsp of water per slice to a small pot.
- Melt over medium heat remembering to stir frequently.
- To assemble:
- Add some tofu to each taco shell, melted cheese sauce, mango salsa and chopped up lettuce and cherry tomatoes.
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