Crispy Baked Tofu Tacos with Cilantro Lime Slaw

Crispy baked tofu tacos with cilantro lime slaw get their crispy, umami coating from a combination of nutritional yeast and soy sauce! 

It's hard to mess up a taco, but it's equally hard to create an epic taco. A few years ago, when Scott and I visited my sister-in-law in Sonoma, California, I had the most incredible tofu tacos at a little place called Papas & Pollo. I tried to get the recipe, but despite the fact that my now brother-in-law was friends with the owners, the only clue I could tease out was nutritional yeast.

Although my memory is a little fuzzy from a combination of time and wine tasting, I think I hit upon something pretty close to that recipe with these crispy baked tofu tacos. The simple combination of soy sauce and nutritional yeast adds a savory, crispy and umami coating that's to die for.

Are you one of those people reading this and thinking 'nutritional yeast?? EWWWW!' It's okay! Not the most appetizing name, but it's actually a pretty common ingredient in vegan/vegetarian cooking and makes these tacos to die for!

Crispy Baked Tofu Tacos with Cilantro Lime Slaw

Serves 4

Ingredients

  • 1 16-ounce block extra-firm tofu

  • 2 tablespoons soy sauce

  • 4 tablespoons nutritional yeast

  • 1/2 teaspoon cumin

  • 1 tablespoon extra virgin olive oil

  • 10 ounce bag shredded cabbage (~ 4 cups)

  • 3 green onions, sliced

  • 1/4 cup chopped cilantro

  • 1 lime, juiced

  • 1 tablespoon extra virgin olive oil

  • 8 corn tortillas

  • Hot sauce, for serving

Directions

  1. Drain tofu. Wrap with a clean kitchen towel and weight down with a heavy skillet or can to remove liquid for 30 minutes or refrigerated overnight.

  2. Chop tofu into 1 inch cubes. In a large bowl, whisk soy sauce, nutritional yeast, cumin and olive oil. Season with black pepper. Add tofu cubes, toss to coat, and marinate at least 30 minutes.

  3. Heat oven to 400 degrees F. Place tofu cubes evenly on a large, oiled baking sheet, discarding extra marinade. Bake 35-40 minutes, flipping halfway.

  4. While tofu is baking, make slaw. Mix cabbage, green onions and cilantro in a large bowl. In a small bowl, whisk together lime juice and olive oil. Season with salt and pepper. Add to slaw and toss to combine.

  5. When tofu is baked, remove from oven. Char tortillas lightly by placing over low flame on a gas stove for 30 seconds.

  6. Serve tortillas filled with a scoop of slaw and baked tofu, topped with hot sauce of choice.