Resting and travelling is so good for the soul. We just returned from a week-long vacation to Arizona, Utah, and Colorado, and are still in the euphoria phase. Breathtaking scenery, good food, and time with each other and dear, dear friends and family; we truly couldn’t ask for more in a week out of the office. Even more, both Alex and I came away with a clearer vision for our lives: where we are going, what our priorities are, and a renewed passion for loving our friends, family and community well. More on that to come!
This recipe was inspired by our time in Denver with some dear friends and blog colleagues (Oh, Ladycakes and Edible Perspective), cooking from our friend Sara’s new Bowl and Spoon cookbook. It uses tofu, which is a bit outside our norm since we try to focus on naturally vegetarian foods. However, we love eating tofu on occasion and this recipe is worth working with tofu if you have never tried. The tofu cubes are marinated and then baked, which creates a hard crust and chewy center. The star of the dish is the tahini chipotle sauce. Since my vision was a vegan / plant-based taco, Alex and I created a sauce using tahini as the base instead of sour cream that’s typical for a Mexican crema sauce. The result is a tangy, spicy sauce that’s slightly addicting — but full of good, natural ingredients.
The ingredient list may seem long, but most of the ingredients are pantry ingredients that we had on-hand. I’m becoming convinced that tahini need to be a permanent fixture in our fridge; it’s an initial investment, but it lasts a long time and can be used for all sorts of sauces and dressings. We served these tacos for our dear friend (hi, Dan!) with beans and rice, sitting on our deck under our new twinkle lights. It was a great way to toast to the new warm weather!
Hope you all are well — we so appreciate you as readers! Thanks for following along with our journey on Instagram, and for all the comments you leave here. We wish we could eat tacos with each and every one of you!
PS For you detail-oriented folk, the photograph also shows a topping of some radish sprouts that we grew in our garden. They were very easy to grow. Let us know if you have any questions in that realm!
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If you make these baked tofu tacos, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.
This recipe is…
Vegetarian, gluten-free, vegan, plant-based, and dairy-free.Print
Tip: If you have time, let the tofu cubes sit out to air dry for a few hours to remove any additional moisture. Note: Avoid substituting the sauce in this recipe; it is essential for the flavor of the dish! While the ingredient list might be more lengthy than normal, you likely already have many stocked in your pantry.
- 15 ounces firm tofu (organic if possible)
- 2 tablespoons reduced sodium soy sauce
- 1 ½ tablespoons maple syrup
- 1 tablespoon Mexican hot sauce (such as Cholula)
- 1 tablespoon apple cider vinegar
- 1 ½ tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt, divided
- 1 clove garlic
- 1 lemon (3 to 4 tablespoons juice)
- 2 tablespoons tahini
- 3 tablespoons hot sauce
- 2 tablespoons olive oil
- ½ teaspoon cumin
- ⅛ teaspoon salt
- ½ teaspoon adobo sauce (from a can of chipotle peppers in adobo sauce)
- ½ head red cabbage
- ½ yellow pepper
- ½ orange pepper
- 2 cups spinach leaves
- 8 6-inch corn tortillas
- Cilantro, for garnish
- Remove the tofu from the package and drain. Using a clean dish towel, gently squeeze out the excess water. Cut into cubes and let sit while mixing the marinade.
- In a small bowl, mix together 2 tablespoons reduced sodium soy sauce, 1 ½ tablespoons maple syrup, 1 tablespoon Mexican hot sauce, 1 tablespoon apple cider vinegar, 1 ½ tablespoons olive oil, 1 teaspoon cumin, and ¼ teaspoon kosher salt (omit if using regular soy sauce). Place the tofu in a shallow pan and cover with the marinade. Let stand for 30 minutes or up to 3 hours, flipping halfway through.
- Preheat oven to 475°F. Bake the tofu to 20 to 25 minutes until golden and browned at the edges, flipping the cubes at 15 minutes.
- Meanwhile, make the tahini sauce: finely mince 1 garlic clove. Juice 1 lemon. In a small bowl, whisk together garlic, 3 to 4 tablespoons lemon juice, 2 tablespoons tahini, 3 tablespoons hot sauce, 2 tablespoons olive oil, ½ teaspoon cumin, ⅛ teaspoon kosher salt, and ½ teaspoon adobo sauce.
- Thinly slice the red cabbage and dice the bell peppers. If the spinach leaves are large, chop them into smaller pieces.
- To serve, place spinach and red cabbage on a tortilla, then top with tofu, peppers, and tahini sauce. Garnish with cilantro leaves.
Tofu loosely adapted from The Sprouted Kitchen: Bowl and Spoon by Sara and Hugh Forte