Street Taco with Mango Salsa
For a filling vegetarian meal, top fresh mango salsa and feta cheese on street tacos stuffed with tofu, freekeh, and vegetables.
In a saucepan, bring water and freekeh to a boil.
Reduce heat to medium-low, cover, and simmer for 20 to 30 minutes, or until freekeh is tender and liquid has been absorbed.
In a large skillet, heat 1 tablespoon of the olive oil over medium heat.
Cook and stir the onion, green bell pepper, tofu, mushrooms, garlic, and serrano pepper for 10 to 15 minutes, or until the vegetables are tender and the tofu is lightly browned.
Add the corn, black beans, and freekeh; stir-fry for 2 to 3 minutes, or until heated through.
Stir together the vegetable-tofu mixture with the juice of 1/4 lemon, 1/4 lime, cumin, 1 teaspoon white sugar, chili powder, coriander paprika, and a dash of salt.
Cook and stir for 2 to 3 minutes, or until the tofu is evenly coated and browned.