Baked Tofu Tacos
These Baked Tofu Tacos feature marinated cubes of firm tofu, which are baked and then stuffed into a tortilla with fresh toppings and a creamy avocado lime sauce.
Servings: 6
Calories: 212kcal
Ingredients
Baked Tofu
- 1 package (16 oz) firm or extra-firm tofu drained and patted dry
- 2 tablespoons tamari or soy sauce or liquid aminos
- ½ teaspoon liquid smoke
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
Avocado Lime Sauce (makes about 1 ¼ cups)
- 1 avocado peel and pit removed
- ¼ cup packed cilantro
- juice of 1-2 lime(s) to taste
- ¾ teaspoon salt or to taste
- ½-1 jalapeño optional; ribs and seeds removed
- ¼-1/2 cup water to thin
For Serving
- tortillas of choice
Toppings
- shredded cabbage
- chopped cilantro
- sliced jalapeño
Instructions
- Preheat oven to 400°F.
- Cut the block of tofu into even bite-sized cubes. Set aside.
- Whisk together the tamari, liquid smoke, smoked paprika, cumin, chili powder, oregano, and garlic powder in a container or zip-top plastic bag. Add the cubed tofu and gently mix until thoroughly coated. Cover and place the container 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 Avocado Lime Sauce. Place all ingredients into the food processor and purée until smooth. Start with ¼ cup of water and add more, to thin, if needed.
- To serve, place the shredded cabbage on a tortilla, then the baked tofu cubes, a drizzle of the creamy Avocado Lime Sauce, and then the toppings of your choice.
Notes
~ 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.
Nutrition facts calculated assuming 2 corn tortillas per serving.
Nutrition facts calculated assuming 2 corn tortillas per serving.
Nutrition
Calories: 212kcal | Carbohydrates: 25g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 482mg | Potassium: 143mg | Fiber: 7g | Sugar: 2g