18 In Main Courses/ Recipes

Baked Tofu Tacos with Chipotle Tahini Sauce

Baked Tofu Tacos with Chipotle Tahini Sauce | A Couple CooksBaked Tofu Tacos with Chipotle Tahini Sauce | A Couple CooksBaked Tofu Tacos with Chipotle Tahini Sauce | A Couple Cooks Baked Tofu Tacos with Chipotle Tahini Sauce | A Couple Cooks   Baked Tofu Tacos with Chipotle Tahini Sauce | A Couple Cooks

Baked Tofu Tacos with Chipotle Tahini Sauce | A Couple Cooks

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!

Baked Tofu Tacos with Chipotle Tahini Sauce
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.
Serves: 4 (8 small tacos)
What You Need
  • 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
  • ¼ teaspoon kosher salt (omit if using regular soy sauce)
  • 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
What To Do
  1. 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.
  2. 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.
  3. 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.
  4. 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 salt, and ½ teaspoon adobo sauce.
  5. Thinly slice the red cabbage and dice the bell peppers. If the spinach leaves are large, chop them into smaller pieces.
  6. To serve, place spinach and red cabbage on a tortilla, then top with tofu, peppers, and tahini sauce. Garnish with cilantro leaves.

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  • Reply
    Terry Covington
    April 19, 2015 at 11:56 pm

    So happy to hear you had a wonderful trip, and I am looking forward to hearing about your renewed vision! Really looking forward to it. I am in my middle age, going through a bunch of transitions, and trying to figure out the same things. It’s a little different perspective, maybe, but we are always renewing, searching, and looking for inspiration. At least, I am. This looks delicious, I like the method of baking the tofu.

  • Reply
    Belinda @themoonblushbaker
    April 20, 2015 at 4:11 am

    I can not believe how perfect your timing is! I have all these ingredients ready to go in my Fridge for a meatless Monday! Your trip sounds like it put back the wind in your sails. Love to hear what you discovered along the way!

  • Reply
    April 20, 2015 at 5:15 am

    There’s nothing like travel to really refresh the spirit is there? I can’t wait to here more about whatever the future holds for you guys. I’ll totally admit to being a bit of a tofu-novice but slathered in this chipotle-tahini sauce? I’m so in.

  • Reply
    April 20, 2015 at 6:46 am

    simple and delicious yumm


  • Reply
    Katie @ Whole Nourishment
    April 20, 2015 at 9:33 am

    “…a renewed passion for loving friends, family, and community well” – I love this! And I agree with you about tofu. It’s not my go-to veg protein source but rather an occasional accessory when appropriate, as there are so many other less processed protein-rich sources. But these tacos and the flavors look amazing. Can’t wait to get my hands on Sara’s book.

  • Reply
    Hermione @hermionewood
    April 20, 2015 at 10:05 am

    This sounds delicious, I will be making this very soon. I’m using tahini an incredible amount in my cooking at the moment and the chipotle tahini sauce sounds amazing! H x

  • Reply
    Emily | Gather & Dine
    April 20, 2015 at 10:42 am

    I was able to be at Sara and Hugh’s workshop where they served her Hippie Bowl with tofu. Loved it so much and left feeling inspired to incorporate more tahini based sauces into our meals as well. Pinning yours to try soon! So many fresh flavors going on here!

  • Reply
    Amy @ Parsley In My Teeth
    April 20, 2015 at 12:31 pm

    Everything’s better with tofu, in my book. These look so yummy and beautiful!

  • Reply
    Nina at FocusedonFit.com/recipes
    April 20, 2015 at 12:55 pm

    Omg! Cannot wait to try these! Since I’m on a cutting diet right now, gonna lay off the tortillas, but these may be on the menu as a tofu bow for Cinco de Mayo! Yum!

  • Reply
    April 20, 2015 at 8:16 pm

    That tofu looks like perfection! I will definitely be making these tacos soon. Also, your light…jealous. ;)

  • Reply
    kristie {birch and wild}
    April 20, 2015 at 9:14 pm

    I have a sauce very similar to this over on my blog (which is lovingly refer to as “bitchin’ tahini sauce). So happy that other people are digging the mexican/middle eastern flavors. I was surprised at how good they are together! Loving the look of these tacos!

    • Reply
      April 25, 2015 at 6:34 pm

      Your sauce sounds amazing! And couldn’t agree more about the Mexican + Middle Eastern combo. Love it!

  • Reply
    April 21, 2015 at 6:41 pm

    You are making me hungry. These sound delicious.

    Your photography is beautiful. I love that you are sharing healthy tasty recipes. Eating real food improves everything. We are working on sharing tasty stories of our own…hitting the road to explore what we eat, one ingredient at a time. http://f2ta.com

  • Reply
    Katrina @ Warm Vanilla Sugar
    April 21, 2015 at 7:20 pm

    Holy delicious! I really like tofu tacos – it’s the sauce that makes them, and your sauce sounds incredible!

  • Reply
    April 22, 2015 at 9:50 am

    I can’t believe I have never read your blog before now! I clicked a link on Annie’s blog that lead me here and I’m so glad I did! I am officially a new fan. I am not vegetarian, but my sister is and I love to cook for her, and try out new recipes! Gotta make sure she’s eating well! I have already flagged a bunch of your recipes to try, I can’t wait!

    • Reply
      April 22, 2015 at 9:58 am

      Thanks for the comment! Glad you found us and hope you enjoy making some of the recipes!

  • Reply
    April 22, 2015 at 10:44 pm

    Traveling is good for it refreshes our body. I love your dish because it’s simple, healthy and delicious. Vegetarian or not, they will really enjoy this.

  • Reply
    July 27, 2015 at 11:25 pm

    Thanks for the recipe! Our family had never had tofu before, and this was a great introduction. It was delicious and satisfying, and the sauce was amazing!

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    Happy Cooking! ~ Sonja & Alex