Just want to let you know that this post is sponsored by my friends at Cuisinart. All content and opinions are my own.
These Baked Tofu Tacos feature cubed firm tofu marinated, baked and then stuffed into a tortilla with fresh toppings and a Creamy Cilantro Sauce.
If you’re looking for a high protein meatless dish, it doesn’t get much better than soybeans. Tofu, in particular, is made up of about 36% protein. It also boasts over 75% calcium and is high in healthy omega-3 fats and iron.
Tofu can be bland and/or mushy if not done well. And no one likes bland, mushy tofu!
Here, I marinated cubes of pressed tofu in flavorful seasonings and then baked them at high heat to create a crispy crust on the outside and a firm “meaty” texture on the inside.
Paired with fresh toppings and a creamy sauce, these Baked Tofu Tacos will have you coming back for seconds!
Each element of these Tofu Tacos are delicious on their own, but they are truly meant to be eaten all together to get the best flavors and textures.
The crispy tofu, the crunchy corn, the bursting tomatoes, the delicate spinach, the soft tortilla, and the Creamy Cilantro Sauce – they all work together to create one perfect bite each time. Drooling yet?
Cashews are my go-to when I want to create a creamy, dairy free sauce, like my Creamy Vegan Ranch Dressing, or Sun Dried Tomato Spread. So, naturally, I went to them again for this Creamy Cilantro Sauce.
The secret to getting the cashews pureed perfectly smooth is a high quality, high speed blender or food processor.
For this recipe, I went to my trusty Cuisinart Food Processor, which I use almost daily (sometimes more than once a day!).
The Cusinart Food Processor does more than just purée. It also slices, chops, shreds and kneads and it comes with the tools to help you do it all.
I love the big 14-cup bowl, which makes prep easy, even for a crowd.
The materials are BPA free, the detachable parts are dishwasher safe, and the base can easily be wiped clean.
And I can personally vouch for the fact that your Cuisinart food processor will last longer than the 5 year warranty (almost 3 times as long!). It’s definitely the workhorse of my kitchen!
In addition to the cashews, I threw in half of an avocado for extra creaminess, lime juice for tang, and of course, there is plenty of cilantro in here as well.
This creamy dairy free sauce would pair well with any Mexican dish or even on roasted potatoes, stirred into rice, or as a salad dressing.
More vegan tofu recipes
- Curried Tofu Salad Sandwiches
- Chinese Tofu Salad
- Hemp Tofu Burger
- Hawaiian BBQ Tofu Bowls
- Sesame Ginger Baked Tofu
- Vegan Breakfast Casserole
I hope you love this recipe as much as we do! If you tried it, please use the rating system in the recipe card and leave a comment below with your feedback.
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For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!
Baked Tofu Tacos
Creamy Cilantro Sauce
- tortillas of choice
- chopped tomato
- raw sweet corn
- fresh spinach chopped
- extra lime juice
- extra cilantro chopped
- Preheat oven to 400°F.
- Mix the coconut aminos, liquid smoke, smoked paprika, cumin and oregano in a plastic ziploc bag. Add the pressed, cubed tofu and mix until thoroughly covered. Place the closed bag in the refrigerator for at least 30 minutes.
- Place the marinated tofu on a parchment lined baking sheet and bake for 15 minutes. Flip tofu cubes over and bake another 10 to 15 minutes until firm.
- While the tofu is baking, make the Creamy Cilantro Sauce. Place all ingredients into the food processor and purée until smooth. Start with ¼ cup of the non-dairy milk and add more, to thin, if needed.
- To serve, place the chopped spinach on a tortilla, then the baked tofu cubes, then the toppings of your choice.