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Tofu tacos free#

Cook the tofu until slightly brown on all the sides, add the sauce and cook some more, then add the nutritional yeast (optional).

Combine all the tofu sauce ingredients together.

Make the sauce for the tofu and prepare the peanut sauce while you're doing this. To make these Vegan Tofu Tacos with Peanut Sauce:

Extra toppings I like to include: lime, sesame seeds, sriracha, wonton strips, or pickled cucumbers.

I like to buy a pre-chopped cabbage mix or slaw mix to save some time. Serve tortillas filled with a scoop of slaw and baked tofu, topped with salsa verde sauce. Whisk together yogurt and salsa verde, and season with salt.Ĭhar tortillas lightly over low flame on a gas stove for 30ish seconds. Toss with lime juice and olive oil, and season with salt. Mix cabbage, green onions and cilantro in a large bowl. Bake 35-40 minutes until golden, flipping halfway. Place tofu cubes evenly on a large, oiled baking sheet, drizzling with extra marinade. Add tofu cubes, toss to coat, and marinate at least 30 minutes. In a large bowl, whisk together soy sauce, nutritional yeast, cumin and olive oil. If you like this crispy baked tofu tacos recipe, follow my t aco recipes PInterest board for more inspiration.Ĭrispy Baked Tofu Tacos with Cilantro Lime Slaw Recipeĭrain tofu, then wrap it with a clean kitchen towel and weigh down with a heavy skillet or can to remove liquid for 30 minutes.Ĭut tofu into 3/4-inch cubes. It’ll soften up the cabbage as it sits.īe sure to use a full-fat yogurt for the most flavor! I prefer regular yogurt for this recipe, as Greek yogurt can be a bit thick. The cilantro-lime slaw is also something you can make in advance and let sit in the fridge. This is something you can do in the morning them bake the crispy tofu at night.

Tofu tacos free#

If you like, feel free to let the tofu marinade even longer than 30 minutes. This removes extra liquids and ensures the tofu will get nice and crispy in the oven. However, there are a few tricks I’ve learned from making this recipe many, many times.ĭon’t forget to press the tofu. While the tofu gets nice and toasty in the oven, whip up the easy slaw and creamy salsa verde sauce. This crispy baked tofu taco recipe is pretty easy to make. I served these crispy baked tofu tacos with a quick cilantro-lime slaw, one of my go-to side dishes, and a creamy tomatillo sauce made from a blend of yogurt and jarred tomatillo salsa.

Y’all, it’s so good I was doing that thing where I licked up the little bits leftover on the baking sheet once it cooled - my husband saw and DEFINITELY judged me. It mixes up into a thick marinade that gets soaked up by the tofu, then bakes up into a crispy coating. The trick for making this crispy baked tofu was a mixture of nutritional yeast, soy sauce, and cumin for spice. Yes, I’m actually talking about tofu here. You know that thing when a food is exactly the thing you’re craving in a moment? Paired with a cold IPA, basically every salsa from the salsa bar, and a big scoop of black beans and rice to fill my empty belly, it was textbook joyful eating. It’s been years since I had those tofu tacos, but I swear I remember exactly how they taste. So when a 30-year-old dude is recommending tofu, obvs that’s what you’ve gotta get. Their menu is filled with everything smoked, braised pork, carne asada, and jumbo prawn, but my brother-in-law swore that his favorite thing to order was their house tofu. It was my brother-in-laws high school hangout, because living in Sonoma your high school hangouts are infinitely cooler than the McDonalds parking lot you loitered in. A few years ago when I was visiting my sister-in-law and her husband in Sonoma, I had the BEST vegetarian tacos of my life.Īfter an early morning cross country flight, we stopped at Pappas and Pollo for lunch and a beer.