Baked Tofu Tacos – 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.
Baked, Not Fried
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!
The Whole Package
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?
[Tweet “Baked #Tofu #Tacos w/ Creamy #Cilantro Sauce. #recipe #glutenfree #vegan”]
Cashews for a Creamy Sauce
Cashews are my go-to when I want to create a creamy, dairy free sauce, like my Creamy Cumin 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!).
Cusinart Food Processor
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!
Creamy Cilantro Sauce
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.
Other Recipes to Try
Baked Tofu Tacos
It doesn’t have to be Tuesday to enjoy these Baked Tofu Tacos. If you try them, please leave me feedback below. I’d also love it if you could snap a quick pic and tag me #veggieinspired and @veggie_inspired on social media.
- tortillas of choice
- chopped tomato
- raw sweet corn
- fresh spinach (chopped)
- extra lime juice
- extra cilantro (chopped)
- Preheat oven to 400 degrees 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 10-15 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 w/ 1/4 cup of the coconut 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.
To press tofu, line a plate with paper towels (or a clean kitchen towel) and place the drained block of tofu on top. Cover the tofu with more towels, another plate and weigh it down with whatever you have (I use bags of dried beans/grains). Press for about 20 minutes.
*I prefer coconut aminos to soy sauce or tamari because it's less salty, but feel free to use your favorite. No need to run out to buy coconut aminos if it's not a product you regularly use.
The 50 minute prep time includes the pressing and marinating of the tofu. Almost all of that time if hand off.
*This post is sponsored by Cuisinart. I only post about products that I know, love, and use myself. All opinions are my own.
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