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.
Here are a few other recipes that I make in my Cuisinart food processor: Smoky Pinto Bean Patties, Cinnamon Truffles, and Roasted Red Pepper Cashew Dip.
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
- 16 ounces firm tofu pressed and cubed
- 2 tablespoons coconut aminos or soy sauce or tamari
- ½ teaspoon liquid smoke
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- ¼ teaspoon dried oregano
Creamy Cilantro Sauce
- ½ cup raw cashews soaked in warm water for 20 to 30 minutes
- ½ avocado
- ¼ cup packed cilantro
- ¼ teaspoon garlic powder
- juice of 2 limes
- salt/pepper to taste
- ¼-1/2 cup non-dairy milk or water, to thin
- 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.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Haven’t tried this–looks so good. I do want to mention for people who don’t know, that cashews are in the poison ivy family, and if you have a reaction to poison ivy, you may be sensitive to raw cashews. I am!! Not sure why you couldn’t make a sauce with roasted cashews, which do not affect me at all. Why do recipes like this always call for raw cashews? Thanks for your great website!
Jenn Sebestyen says
Wow, I have never heard that before. I’m highly allergic to poison ivy, but do not react to cashews. I know that mangoes have oil on the skins that are related to the poison ivy family and I do react badly to them. As for using roasted cashews for the sauce, you could definitely do that, they just won’t get quite as creamy as raw ones. You could also try using sunflower seeds – they blend up creamy, too!
Incredible, once again!!!!!
Everything about these tacos were amazing, but most notably the sauce!!! We eat a lot of tacos but never have we had a tofu taco. Between my husband and I, we almost demolished all the sauce! As someone else said, i will make double next time.
Also, it felt so healthy eating these 🙂 We topped ours with cilantro, avocado some red cabbage and romaine lettuce – delish!
I love being vegan. Thanks for making it so easy Jenn.
Jenn Sebestyen says
Yay! This makes me so happy, Chris! I’m so happy you love the recipe! Thank you!
Would you be able to do the tofu in an air fryer? I don’t currently have a stove and an a total newbie with air frying.
Thanks in advance
Jenn Sebestyen says
Sure! Try this method using the seasonings in my taco recipe: https://jessicainthekitchen.com/how-to-make-crispy-air-fryer-tofu/. Enjoy!
I need to make this! Love that creamy cilantro sauce. Think this will be on my Menu Plan Monday very soon!
Jenn S. says
Awesome! I hope you love it! The sauce makes the meal, right?!
Yummy taco perfection!! I have been loving baked tofu lately, and these sound just amazing!!
Jenn S. says
Thanks, Donna! I’ve been craving tofu so much lately. I’m pressing tofu as we speak to bake up some more for an Asian style dish. Can’t wait! 🙂
ALL those amazing textures! I am in heaven! I can’t wait to try these, Jenn!
Jenn S. says
Thanks, Ceara! Let me know how they turn out!