Baked Tofu Tacos

Ingredient notes and substitutions

Tofu ~ 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. [source]

Tofu can be bland and/or mushy if not done well. And no one likes bland, mushy tofu!

Here, I marinated cubes of extra-firm tofu in flavorful spices and seasonings, then baked them at high heat to create a crispy crust on the outside and a firm “meaty” texture on the inside.

Firm tofu will also work. No need to press the tofu, just drain it and pat it dry. You may press it, however, if you prefer.

Do not use soft or silken tofu.

Spices ~ The usual taco spices work well here. I used smoked paprika, chili powder, cumin, garlic powder, and oregano.

Tamari and liquid smoke, while not typical in traditional taco recipes, will help create a flavorful savory, smoky taste.

Tortillas ~ I love corn tortillas slightly charred in a skillet on the stove for these baked tofu tacos.

You can use soft flour tortillas or crunchy taco shells if you prefer.

Sauce ~ I’ve paired this tofu taco recipe with a homemade creamy avocado lime sauce. It’s easily made in a food processor and features herby cilantro and mildly spicy jalapeño, too.

Feel free to use more or less jalapeño, depending on the amount of spicy heat you like. If you don’t like cilantro, you can leave it out or use fresh parsley instead.

Other tasty sauce options: guacamole, southwest ranch dressing, or even a drizzle of homemade vegan queso.

Toppings ~ I’ve kept the toppings fairly simple with shredded cabbage, chopped cilantro, and sliced jalapeño.

Use whatever taco toppings you like best. Some other great options would be raw or cooked corn, shredded lettuce, tomato-based salsa or fresh peach salsa, pickled red onions, cooked black beans, thinly sliced radishes, avocado slices, etc.

Cube the tofu into even bite-size pieces.

Pour the marinade over the tofu and gently mix until thoroughly coated.

Cover and refrigerate for at least 30 minutes.

Spread out the marinated tofu cubes onto a parchment-lined rimmed baking sheet.

Bake until the edges are crispy and the centers are firm.

While the tofu bakes, make the sauce.

Place all the sauce ingredients into a food processor and purée until smooth and creamy.

Taste and adjust seasonings as necessary.

To serve, layer shredded cabbage, 4 to 5 cubes of baked tofu, chopped cilantro, and the creamy avocado lime sauce on your tortillas of choice. Add any additional toppings you like.

Storage and freezing

Fridge: Store leftover baked tofu in an air-tight container in the fridge for up to one week.

The avocado lime sauce will keep in a separate air-tight container in the fridge for 2 to 3 days.

Store any toppings separately.

Freezer: You can also freeze these baked tofu cubes. Let them cool completely before transferring them to a freezer-safe container or zip-top plastic bag. They should keep well for up to 3 months.

Thaw in the fridge overnight.

Pro tips and tricks

~ Use firm or extra-firm tofu. Do not use soft or silken tofu.

~ Drain the tofu and pat it dry. You may press the tofu if you prefer, but I don’t find it’s necessary if you’re using firm or extra-firm.

~ Cube the tofu into even bite-size pieces.

~ Taste and adjust the seasonings in the sauce to your tastes. Add more or less jalapeño, lime, and cilantro. And don’t forget to season with salt!

~ Slightly char the tortillas by heating them in a dry skillet over medium-high heat for about 30 to 60 seconds per side.

~ Add the toppings of your choice, but don’t overstuff the tortillas or they may fall apart.

~ If you’re using corn tortillas, double them up to help prevent tearing.

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
• Pesto Tofu Sandwich