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Thursday, July 25, 2024
ContributorVegan Mapo Tofu Puri Tacos

Vegan Mapo Tofu Puri Tacos

Roti puri (also spelled “poori”) is a popular Indian flatbread enjoyed with a variety of Indian dishes. To my surprise and delight, I recently discovered it makes a deliciously unique base for this vegan taco, one that everyone will enjoy! Roti can be made at home, but to save time and money it can be purchased premade at any local bazaar. In recent years, roti has also been made available at Costco stores.

When deep fried, roti puffs up like a balloon and becomes puri.

Topped with a stir-fry rendition of the Chinese Sichuan classic, Mapo Tofu, these vegan tacos will be unlike anything your friends and family have tried before!


12 oz. Locally made Tofu, medium diced

8 oz. Baby Bella Mushrooms

2 each Single Green Onion Stalks, thinly sliced

2 Tbls. Minced Garlic

3 Tbls. Broad Bean Sauce, Sichuan Style

1 Cup Red Cabbage, thinly sliced

2 Tbls. Cooking Oil (or as needed)

Roti 1 Package, pre-made. Cut in four

Optional Red Thai Chilies, thinly sliced

Salt As desired


1. Using a food processor, process the mushrooms to a moderate mince. The mushrooms should still be flaky in texture and not paste-like. Set aside.

2. Heat a large non-stick pan over medium high heat. Sauté half of the green onions and half of the garlic with one tablespoon of oil for about a minute or just before the garlic turns a light shade of brown.

3. Add the minced mushrooms. Sauté and allow to cook until the natural juices from the mushrooms are extracted and eventually evaporated. The mushrooms will brown and cook down to less than half of their initial volume. If you would like to season with salt, do so sparingly, being mindful of the sodium content contained in the broad bean sauce that will be used.

4. Remove the mushroom mixture from the pan and set aside.

5. Using the same pan, continue with medium high heat and add one tablespoon of oil. Sauté the second portion of green onions and garlic for a minute — or until the garlic turns light brown.

6. Add the diced tofu, cooked mushrooms, and broad bean sauce. Gently stir and combine well until the tofu is nicely coated with the sauce. Let the mixture sit and brown on one side. After a minute, gently stir and let it sit again to brown. After one-two minutes, gently stir again. Repeat until a nice roasted color is achieved on the tofu. Set aside.


7. A small- to medium-sized wok is ideal to fry the puri. Heat two cups of cooking oil.

8. Slice each roti into four pieces like a pie. Individually fry the roti by taking a slotted cooking spoon and gently pouring oil over the top until it puffs up like a balloon. Remove the puri from the oil onto a plate with a paper towel. Continue the same process until you have fried the number of puri tacos you would like.


9. Take the puri and lay a heaping tablespoon of the mapo tofu. Top with thinly sliced red cabbage. If a spicier taste is desired, sprinkle on sliced red chilies. Garnish with green onions and/or chopped fresh coriander (cilantro).

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Paid for by Evelyn Chua for Milpitas City Council FPPC#1470209spot_img
Nerizza Besabe Manongdo
Nerizza Besabe Manongdo
Nerizza is a parent and a PTA leader at John Sinnott Elementary. She previously held the position of President and continues her participation this year as Communications Chair. Outside of serving her school community, Nerizza is an eBook author and food writer.


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