This was a delicious experiment. The Eighth Grader suggested these tacos, so why not? Tofu’s the chameleon of plant-based foods. I had bought some seasoning mix from Savory Spice Shop that we thought sounded interesting, and decided to try it out on these tacos.
I think it works best to try to marinate the tofu in the seasoning for a few hours. (These tacos tasted even better the next day).
INGREDIENTS:
16-20 oz extra firm tofu, drained and pressed
2 Tbs seasoning mix of your choice, divided
2-4 Tbs olive oil, divided
1 onion, sliced
Taco shells
Lettuce, shopped
Tomatoes, chopped
Salsa
Avocado, sliced
DIRECTIONS:
Cut the tofu into little slabs . . .
Line a baking sheet (preferably with sides to catch the oil) with foil. In a small bowl, combine 1 tablespoon of the seasoning mix with about 1 to 1-1/2 Tbs of olive oil. Brush the foil with a little of the mixture, then line the pan with the tofu. Brush the tops and sides of the tofu with the olive oil mix. If you can cover and leave the tofu for an hour or two, that would be great. You can also combine the the 2 Tbs of the mixture and olive oil in a bag or dish with the tofu and marinate it that way.
Preheat oven to 375. Bake the tofu for about 15 minutes, or until the edges start to brown. Turn the tofu slices and brush the remaining seasoning/oil mix on the other side. Bake another 15 minutes or so, again, until the edges begin to brown.
While the tofu is baking, saute the onion slices in a little olive oil over medium heat.
Once baked, cut each slice in half, longways.
I transferred the tofu to the onion pan.
Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!
- 16-20 oz extra firm tofu, drained and pressed
- 2 Tbs seasoning mix of your choice, divided
- 2-4 Tbs olive oil, divided
- 1 onion, sliced
- Taco shells
- Lettuce, shopped
- Tomatoes, chopped
- Salsa
- Avocado, sliced
- Cut the tofu into little slabs
- Line a baking sheet (preferably with sides to catch the oil) with foil. In a small bowl, combine 1 tablespoon of the seasoning mix with about 1 to 1-1/2 Tbs of olive oil. Brush the foil with a little of the mixture, then line the pan with the tofu. Brush the tops and sides of the tofu with the olive oil mix. If you can cover and leave the tofu for an hour or two, that would be great. You can also combine the the 2 Tbs of the mixture and olive oil in a bag or dish with the tofu and marinate it that way.
- Preheat oven to 375. Bake the tofu for about 15 minutes, or until the edges start to brown. Turn the tofu slices and brush the remaining seasoning/oil mix on the other side. Bake another 15 minutes or so, again, until the edges begin to brown.
- While the tofu is baking, saute the onion slices in a little olive oil over medium heat.
- Once baked, cut each slice in half, longways.
- I transferred the tofu to the onion pan.
- Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!
It’s funny- I went for years (YEARS!) as a vegetarian then as a vegan trying to avoid tofu. I never really ‘got it’… now I love it! Like you said, it’s a total chameleon and you can make it taste like anything you want, which I think is perfect! These tacos look great- your kiddo is becoming quite the recipe creator!
Yeah, tofu can be mystifying at first, but there’s so much that can be made with it…thankfully.
I love the spice blends from Savory Spice and just about any of them make great seasoning for tofu. Baked tofu tacos was one of the first vegan dishes I made, so it has a special place in my heart. Simple and delicious!