A savory baked tofu is combined with a tangy cilantro cream cilantro sauce and topped off with some sweet corn for balance.
The extra cost is well worth it with this taco. Really eye appealing with equaled taste to match. We strayed a bit from the original recipe partially for taste, and partially for convenience.
Along with looking great this one tastes great. We made it very similarly to the original recipe, but further tweaks would make it an easy 5 taco meal.
This is one of the best looking tacos we have made yet. Lots of color and shapes are very eye appealing. Most importantly this taco comes off as more than a bunch of ingredients thrown on a plate.
You really need to have all of the above ingredients to make this work. While not extremely expensive, this is one of the more costly tacos we’ve made.
This one takes a bit of work and patience to complete. One upshot if this one is you make the tofu first and while thats baking you have enough time to make the cilantro cream sauce.
Verdict: Yes taco!
This is the second time we have made this one, with some tweaks. We feel like we really got it together and look forward to making it again.
BAKED TOFU TACOS WITH CREAMY CILANTRO SAUCE
- 1 lb firm tofu
- 2.5 tbsp soy sauce
- 1 tbsp paprika
- 1 tsp cumin
- 1/4 tsp oregano
Creamy Cilantro Sauce
- 1/2 cup raw cashews (soaked in warm water for 20-30 minutes)
- 1 avocado
- 1/4 cup cilantro
- 1/4 tsp garlic powder
- juice of 1 lime
- salt/pepper to taste
- 1/4 cup almond milk
- tortillas Heated with a bit of veggie oil in a pan till it starts to brown.
- roma tomato (chopped)
- raw sweet corn off the cob
- extra cilantro (chopped)
- red cabbage (fine chopped)
Preheat oven to 400 degrees F.
Mix soy sauce, paprika, cumin and oregano in a bowl. Cube the tofu and add to mixture in bowl until thoroughly covered. Place the marinated tofu on a parchment lined baking sheet and bake for 15 minutes. Flip tofu cubes over and bake another 10-15 minutes until firm.
While the tofu is baking, make the creamy cilantro sauce. Place all ingredients into a blender and purée until smooth. Start with 1/4 cup of the almond milk and add more to thin if needed.
To serve, take a spoonful of the creamy cilantro sauce and smear it down the center of the tortilla. Add the baked tofu and other chopped ingredients on top.