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    Home » Recipes » Tofu, Tempeh and Soy Curls

    Baked Tofu Tacos

    Published: Jul 8, 2016 · Modified: Aug 28, 2020 by Jenn Sebestyen

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    Baked Tofu Tacos - high protein vegan tacos that are easy enough for any day of the week. This tofu is oil-free and baked, not fried! Paired with some fresh toppings and Creamy Cilantro Sauce, I promise you'll be back for seconds! #vegan #tacos #meatless #vegetarian #tofu #oilfree #avocado #sauce #cilantro #tacotuesday

    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.

    Hand holding one taco with baked tofu 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!

    Three Baked Tofu Tacos in flour tortillas and topped with creamy avocado sauce on a gray plate. Lime wedges scattered about the plate.

    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?

    Food processor filled with half an avocado, cilantro, jalapeño, and cashews.

    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!

    Creamy smooth avocado cilantro sauce in a food processor.

    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.

    One baked tofu taco topped with cherry tomatoes, corn kernals, and creamy avocado sauce.

    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.

    Be sure to sign up for my FREE Newsletter to be the first to get my NEW recipes! You can also follow me on Instagram, Facebook, and Pinterest.


    For even more easy family recipes, be sure to check out my cookbook, The Meatless Monday Family Cookbook!

    Baked Tofu Tacos

    These Baked Tofu Tacos feature cubed firm tofu marinated, baked and then stuffed into a tortilla with fresh toppings and a Creamy Cilantro Sauce.
    5 from 3 votes
    Print Rate
    Course: Entrées
    Cuisine: American
    Diet: Vegan
    Prep Time: 50 minutes
    Cook Time: 25 minutes
    Total Time: 1 hour 15 minutes
    Servings: 4
    Calories: 355kcal
    Author: Jenn Sebestyen

    Recommended Equipment

    • Rimmed Baking Sheet
    • Food Processor

    Ingredients

    Baked Tofu

    • 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

    For Serving

    • tortillas of choice

    Toppings

    • chopped tomato
    • raw sweet corn
    • fresh spinach chopped
    • extra lime juice
    • extra cilantro chopped

    Instructions

    • 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.

    Notes

    ~ 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.
     
     

    Nutrition

    Calories: 355kcal | Carbohydrates: 32g | Protein: 15g | Fat: 6g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Sodium: 209mg | Potassium: 291mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 10.7mg | Calcium: 270mg | Iron: 4.5mg

    Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.

    Tried this Recipe? Tag me Today!Mention @Veggie_Inspired or tag #VeggieInspired!

     

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    Comments

    1. Sophia | Veggies Don't Bite says

      July 15, 2016 at 10:04 pm

      Being from San Diego Tacos are always a go! I love creamy cilantro lime sauce, we eat it a ton with our Mexican and it’s SUCH a good flavor! Looks delicious!

      Reply
      • Jenn S. says

        July 16, 2016 at 8:42 am

        Tacos forever! I could eat them every day and I’m from the midwest. Ha! Thanks, Sophia!

        Reply
    2. Vanessa says

      July 15, 2016 at 10:24 am

      Yum! I love that you baked the tofu and didn’t fry it. I havent had the best of luck baking tofu so I’ll have to give your recipe a try. Looks delicious and don’t even get me started on that sauce! Yum!!!

      Reply
      • Jenn S. says

        July 16, 2016 at 8:42 am

        HaHa, the sauce is always the best part of every meal, right? And, I haven’t had much luck with baked tofu in the past either. I think it was just a matter of finding the right temp and length of time though. I really want to try to perfect baked tofu steaks now! 🙂

        Reply
    3. Hauke Fox says

      July 15, 2016 at 7:59 am

      Oh dear, what a great idea! Well baked tofu and a tasty as sauce are already a good team. All wrapped in tacos makes it even better! I’d love to have had that for lunch today 😉

      Reply
      • Jenn S. says

        July 16, 2016 at 8:40 am

        I wish I had some left for lunch too! I need to make it again. Thanks, Hauke!

        Reply
    4. Linda says

      July 14, 2016 at 3:47 pm

      That creamy sauce looks delicious! I could totally go for a couple of those delicious tacos right now.

      Reply
      • Jenn S. says

        July 14, 2016 at 5:36 pm

        Thanks, Linda! I wish I had some more too!

        Reply
    5. Gin says

      July 14, 2016 at 8:12 am

      As usual, you make the tastiest-sounding food ever! I want these for breakfast right now. 😀5 stars

      Reply
      • Jenn S. says

        July 14, 2016 at 5:35 pm

        Funny you say that – I ate them twice for breakfast!! So good anytime of day! Thanks, Gin!

        Reply
    6. Alisa Fleming says

      July 13, 2016 at 10:15 pm

      Baked tofu and creamy cashew sauce? I so need this for dinner this week!

      Reply
      • Jenn S. says

        July 14, 2016 at 8:06 am

        You do! 🙂 Thanks, Alisa!

        Reply
    7. Mel says

      July 13, 2016 at 12:13 am

      What gorgeous looking tacos! The tofu looks so tasty and that sauce? Delicious!

      Reply
      • Jenn S. says

        July 13, 2016 at 9:06 am

        Thank you! Everything is better with a good sauce, amiright? And I just can’t get enough tofu lately. So good!

        Reply
    8. Kelly says

      July 12, 2016 at 2:15 pm

      Oh that sauce. am definitely going to need to make a double batch of that. Looks finger licking!

      Reply
      • Jenn S. says

        July 13, 2016 at 9:02 am

        I was licking from the spoon! Thanks, Kelly!

        Reply
    9. Anjali says

      July 11, 2016 at 11:00 pm

      Baked tofu is one of my favorites!! I have a taco recipe coming soon with them as well! I’m loving your cilantro sauce on top…taco perfection! Perfect for taco tuesday tomorrow!

      Reply
      • Jenn S. says

        July 12, 2016 at 10:47 am

        Thank you, Anjali! One can never have too many taco recipes. Looking forward to yours as well!

        Reply
    10. Taylor Kiser says

      July 11, 2016 at 9:16 pm

      These are calling my name! Love all the flavors going on! My kind of tacos!

      Reply
      • Jenn S. says

        July 12, 2016 at 10:46 am

        Thank you, Taylor! Gotta have flavor in the tacos!! 🙂

        Reply
    11. Natalie | Feasting on Fruit says

      July 11, 2016 at 11:41 am

      Why the heck would any still fry tofu when you can get it that crispy and browned and flavorful in the oven! And with no oil even, I’m amazed. You are right, I would happily enjoy any part of these tacos by itself! And I’m pretty sure I have the exact same (and awesome) food processor as you too 🙂

      Reply
      • Jenn S. says

        July 11, 2016 at 12:04 pm

        Yes, so true. I do still fry it sometimes – but I don’t even know why to be honest. It’s actually easier to bake it and, like you said, still crispy on the outside. Habit I guess. And, woohoo for the awesome food processor! My old one lasted 11 years!! And I’m thankful I got the same one again. 🙂

        Reply
    12. Cadry says

      July 11, 2016 at 11:03 am

      Looks great! I’m all about tacos, and it’s nice to give beans a break sometimes. 🙂

      Reply
      • Jenn S. says

        July 11, 2016 at 12:01 pm

        I would never say no to beans, but yes, it’s great to change things up every once in awhile. Thanks, Cadry!

        Reply
    13. Becky Striepe says

      July 11, 2016 at 8:47 am

      Aah these look so good!

      Reply
      • Jenn S. says

        July 11, 2016 at 11:59 am

        🙂

        Reply
    14. Aimee says

      July 10, 2016 at 5:23 am

      You are officially the taco queen, Jenn! These looks amazing, as always 😀

      Reply
      • Jenn S. says

        July 10, 2016 at 7:48 am

        HaHa, thanks, Aimee! We eat a lot of tacos over here. LOVE them!! 🙂

        Reply
    15. Strength and Sunshine says

      July 08, 2016 at 6:19 am

      Let me just stop being lazy and make some chickpea tofu….uhhh I want there!!!! They sound like a delicious taco combo!!

      Reply
      • Jenn S. says

        July 08, 2016 at 9:16 pm

        I have made chickpea tofu before and it’s amazing! And actually quite easy, too! But, store bought tofu rocks too. 🙂 Thanks, Rebecca!

        Reply
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    Jenn Sebestyen of Veggie Inspired

    Hi, I'm Jenn! This is where I share delicious plant based recipes for the whole family. I love to cook; I can read cookbooks like novels; and I enjoy experimenting in the kitchen by making standard American favorites healthier.

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