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Baked Tofu Tacos

August 22, 2012 by epicureanvegan

Baked Tofu Tacos -- Epicurean VeganThis 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 . . .

Baked Tofu Tacos -- Epicurean Vegan

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.

Baked Tofu Tacos -- Epicurean Vegan

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.

Baked Tofu Tacos -- Epicurean Vegan

Once baked, cut each slice in half, longways.

Baked Tofu Tacos -- Epicurean Vegan

I transferred the tofu to the onion pan.

Baked Tofu Tacos -- Epicurean Vegan

Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!

Baked Tofu Tacos
 
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Author: Epicurean Vegan
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
  1. Cut the tofu into little slabs
  2. 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.
  3. 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.
  4. While the tofu is baking, saute the onion slices in a little olive oil over medium heat.
  5. Once baked, cut each slice in half, longways.
  6. I transferred the tofu to the onion pan.
  7. Scoop into some taco shells, add a slice or two of avocado, some lettuce, tomatoes, and salsa. Enjoy!
3.4.3177

Filed Under: Dinners Tagged With: easy, marinated tofu, Mexican, protein, Savory Spice Shop, seasoned tofu, tofu, tofu tacos

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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