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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
Recommended Equipment
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
Nutrition
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Sophia | Veggies Don't Bite says
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!
Jenn S. says
Tacos forever! I could eat them every day and I’m from the midwest. Ha! Thanks, Sophia!
Vanessa says
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!!!
Jenn S. says
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! 🙂
Hauke Fox says
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 😉
Jenn S. says
I wish I had some left for lunch too! I need to make it again. Thanks, Hauke!
Linda says
That creamy sauce looks delicious! I could totally go for a couple of those delicious tacos right now.
Jenn S. says
Thanks, Linda! I wish I had some more too!
Gin says
As usual, you make the tastiest-sounding food ever! I want these for breakfast right now. 😀
Jenn S. says
Funny you say that – I ate them twice for breakfast!! So good anytime of day! Thanks, Gin!
Alisa Fleming says
Baked tofu and creamy cashew sauce? I so need this for dinner this week!
Jenn S. says
You do! 🙂 Thanks, Alisa!
Mel says
What gorgeous looking tacos! The tofu looks so tasty and that sauce? Delicious!
Jenn S. says
Thank you! Everything is better with a good sauce, amiright? And I just can’t get enough tofu lately. So good!
Kelly says
Oh that sauce. am definitely going to need to make a double batch of that. Looks finger licking!
Jenn S. says
I was licking from the spoon! Thanks, Kelly!
Anjali says
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!
Jenn S. says
Thank you, Anjali! One can never have too many taco recipes. Looking forward to yours as well!
Taylor Kiser says
These are calling my name! Love all the flavors going on! My kind of tacos!
Jenn S. says
Thank you, Taylor! Gotta have flavor in the tacos!! 🙂
Natalie | Feasting on Fruit says
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 🙂
Jenn S. says
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. 🙂
Cadry says
Looks great! I’m all about tacos, and it’s nice to give beans a break sometimes. 🙂
Jenn S. says
I would never say no to beans, but yes, it’s great to change things up every once in awhile. Thanks, Cadry!
Becky Striepe says
Aah these look so good!
Jenn S. says
🙂
Aimee says
You are officially the taco queen, Jenn! These looks amazing, as always 😀
Jenn S. says
HaHa, thanks, Aimee! We eat a lot of tacos over here. LOVE them!! 🙂
Strength and Sunshine says
Let me just stop being lazy and make some chickpea tofu….uhhh I want there!!!! They sound like a delicious taco combo!!
Jenn S. says
I have made chickpea tofu before and it’s amazing! And actually quite easy, too! But, store bought tofu rocks too. 🙂 Thanks, Rebecca!