Sweet and Smoky Baked Tofu Tacos with Coconut Citrus Slaw

I’m in a definite tofu phase right now, which is funny because for a long time I wouldn’t touch the stuff. At my college cafeteria, which was great in a lot of ways, there was a salad bar line where they had raw tofu cubes. I tried several times to like that tofu, but the spongey, soft texture and complete lack of any taste whatsoever just didn’t do it for me.

Those experiences in that salad bar line make me totally get how people are put off by tofu. I completely agree that when it’s not prepared right it’s, well, super gross. Ryan makes a face every time I take a block out of the package. I can’t blame him…it’s just so wiggly and white.





When I started to get tofu-curious a few years back, I would just brush thin tofu slices with olive oil and grill them in my panini press. I’d then cut them up and put them on top of salads, or throw them in sandwiches. It was easy and it worked for me.

Then I learned about crispy baked tofu from Cookie + Kate, and things changed around here. Just press, cube, toss with oil, soy sauce, and starch (corn or arrowroot), bake, and BAM. Crispy little cubes for all your tofu needs.



This recipe is based off of that method, but instead of baking it with the soy sauce, I just baked it with oil and a touch of salt. Then, once it was crispy, I coated it with a sweet, smoky and lightly spiced glaze, and put it back in the oven until that glaze caramelized a bit. The result is saucy, crispy, chewy perfection.

Since we can’t eat straight tofu cubes (well I suppose we CAN and I DID, but I thought I’d give you a full recipe), I threw that tofu in warm corn tortillas slathered with my curried red lentil hummus, and then added a bright and fresh coconut citrus slaw for some extra crunch. Flavor on flavor on flavor.

How do you feel about tofu? Love it or hate it? If you’re a tofu fan, you MUST try these tacos!

