Baked Tofu Tacos with Mango Avocado Salsa
These crispy Tofu Tacos are seasoned and baked with old bay seasoning and served with a creamy mango avocado salsa. An easy and high-protein weeknight dinner meal.
There is one thing you need to know about me, and that is my love for mangos. Mango is delicious on its own, but when thrown into a salsa and then paired with chips, it’s a match like no other. And honestly, this salsa also happens to pair really well in tacos too. In particular, it pairs really well in these Baked Tofu Tacos.
It’s a combo of savory goodness from the tofu coated in Old Bay Seasoning and a bit of sweet and heat from the mango avocado salsa. Literally, heaven in every bite for me.
Why You’ll Love These Tofu Tacos
- Comes together quick. The tofu and salsa are both easy to put together. The tofu just need 25 minutes to bake, which gives you plenty of time to prep the salsa. No fancy tools needed.
- Full of flavor. Between seasoning the tofu and using a flavorful salsa, each bite of these tacos is filled with delicious savory sweet flavors.
- Vegan & gluten-free. With using both corn tortillas and wheat free tamari, this dish is naturally vegan and gluten-free.
Key Ingredients and Substitutions
- Tofu: Use extra firm tofu. Press if you do not want to use the salted water method described below. If you can’t do tofu, you can modify this recipe and roast some chickpeas instead. No need to soak them, just coat with oil and the seasonings then pop in the oven to roast.
- Salt: This is very integral for the flavor of the tofu. Make sure to use Kosher salt for best flavor and consistency.
- Seasoning: I used a combo of old bay seasoning and garlic powder. Feel free to swap the old bay seasoning for some Tajin or chili lime seasoning if desired.
- Tamari: Using a gluten-free tamari helps to keep this dish gluten-free. You can also use regular soy sauce or coconut aminos as an alternative.
- Avocado: Use a medium sized avocado. It should just slightly give when squeezed.
- Mango: I like to use mangos that have more of a buttery inside. During winter months, Kent mangos are a perfect option. Summer months, ataulfo mango are great to use instead.
- Lime: Use fresh limes so you can also use the lime zest for flavor.
- Cilantro: This adds a bit of freshness to our salsa. If you don’t like cilantro, try mixing with some fresh parsley instead.
- Jalapeno: Provides a little heat. If not one for spice, just remove the seeds and membranes before dicing. You can also leave it out entirely.
- Corn Tortillas: I like to use either Trader Joe’s tortillas or the tortillas from the brand Mi Rancho.
How to Make Tofu Tacos
Prep the tofu. Preheat oven to 425F. To a large mixing bowl or airtight container, combine 2 cups of water with 1 tablespoon of kosher salt and mix to dissolve the salt. Add in the tofu and allow to soak for 5-10 minutes. Drain the tofu and pat dry with a clean kitchen towel or paper towels. Dry the bowl that was used and add back in the tofu then top with cornstarch, old bay seasoning, garlic powder, tamari, oil and maple syrup. Toss to evenly coat the mixture.
Bake the tofu. Place the coated tofu on to a parchment lined baking sheet giving about 1/2 inch space between each piece of tofu. Bake the tofu in the oven for 15 minutes, flip the tofu and return to the oven to bake for an additional 10-15 minutes or until golden.
Meanwhile, prep the condiments. To a medium mixing bowl combine the avocado, mango, onion, jalapeno, cilantro, lime zest, garlic, lime juice and a generous pinch of salt. Toss to evenly combine then taste and adjust salt to preference. In a separate small bowl, whisk together the maple syrup, hot sauce and soy sauce then set aside.
Heat tortillas. Heat up tortillas either over an open flame using your gas burner or in a heated pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
Assemble. Add 1-2 spoons of the avocado mango salsa to each tortilla then top with the cubed tofu and then drizzle the tofu with the hot maple sauce. Serve with extra lime wedges and cilantro as desired.
Expert Tips
- Soak your tofu in salt water instead of pressing. Cube your tofu and soak in warm water that is heavily salted. This tip from Tiffy Cooks will help to season the tofu inside and also encourage a crispy outside tofu with tender flavorful middle. You just need to soak for 5-10 minutes.
- Alternatively, skip soaking and press your tofu in advance. Feel free to stick to pressing your tofu prior to coating and seasoning if desired.
- Preserve the freshness of your avocado. Two ways to do this. Either fold in the avocado right before serving or store the salsa in an airtight container and cover the salsa in the container with some plastic film to reduce air exposure.
- Control spice level. To control spice in this dish feel free to eliminate the jalapeno or just remove the seeds and membrane of the jalapeno before finely dicing.
- Bake tofu in the air-fryer. Place the coated tofu in the air-fryer basket and cook at 400F for 15 minutes. Note that air-fryers vary, so you may need to cook a little more based on model.
Frequently Asked Questions
Pressing tofu can really help with getting a crispier exterior. However, more traditionally for cultures that use tofu regularly, they crisp and season their tofu by briefly soaking or boiling their tofu in a briny solution. Soak your tofu in warm or boiling water that has been salted. The salt will penetrate the inside of the tofu to flavor it, but the salt and heat will also help to firm up the tofu and lend a crispier exterior when cooked.
Think of the salt brine water similar to how you would prep flavorful pasta. The high amount of salt will help to create a natural environment for osmosis where some of the water in the tofu will come out while salt can move into the tofu to flavor it. However, all of the salt in the water solution will not end up in the tofu. So, note you are not consuming a full tablespoon of salt when making this tofu.
Store the cooled tofu in an airtight container place in the fridge for up to 4 days. Store the salsa in a separate airtight container. To help minimize oxygen that can brown the avocado in the salsa, just lightly cover the top of the salsa with a piece of plastic wrap then seal the container and place in the fridge for up to 3 days.
Complete Your Meal
This is a complete balanced meal as the tortillas provide us a whole grain, the tofu provides plant-based protein, and there is a mix of vegetables, fruit and healthy fats in the avocado salsa.
You can choose to serve 3-4 tacos as a meal or if you’d like to change things up, serve 2 tacos along side some freshly cooked refried beans and a side of Mexican rice or baked plantains.
More Plant Based Tacos to Try
- Crispy Black Bean Tacos
- Chimichurri Corn Tacos
- Crispy Vegan Potato Tacos
- Buffalo Cauliflower Tacos
- Vegan Walnut Taco Meat
Baked Tofu Tacos with Mango Avocado Salsa
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 tacos 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These crispy Tofu Tacos are seasoned and baked with old bay seasoning and served with a creamy mango avocado salsa. An easy and high-protein weeknight dinner meal.
Ingredients
Baked Seasoned Tofu
- 1 block extra firm tofu, drained and cut into cubes
- 1 1/2 tbsp cornstarch
- 1 tbsp tamari
- 1 tbsp avocado oil
- 1 1/2 tsp old bay seasoning
- 1 tsp garlic powder
- 2 tsp maple syrup, optional
- Kosher Salt
Mango Avocado Salsa
- 1 medium mango, cubed
- 1 medium avocado, cubed
- 1/4 cup red onion, finely diced
- 1/3 cup cilantro, finely minced
- 1 jalapeno, finely diced
- Zest and juice of one lime (about 2 tablespoons lime juice)
- 1 clove of garlic, grated
Hot Maple Drizzle, optional
- 2 tbsp maple syrup
- 1–2 tsp hot sauce
- 1 tsp tamari
Assembly
- Corn or Flour Tortillas
- Lime Wedges
- Cilantro, for garnish
Instructions
- Prep the tofu. Preheat oven to 425F. To a large mixing bowl or airtight container, combine 2 cups of water with 1 tablespoon of kosher salt and mix to dissolve the salt. Add in the tofu and allow to soak for 5-10 minutes. Drain the tofu and pat dry with a clean kitchen towel or paper towels. Dry the bowl that was used and add back in the tofu then top with cornstarch, old bay seasoning, garlic powder, tamari, oil and maple syrup. Toss to evenly coat the mixture.
- Bake the tofu. Place the coated tofu on to a parchment lined baking sheet giving about 1/2 inch space between each piece of tofu. Bake the tofu in the oven for 15 minutes, flip the tofu and return to the oven to bake for an additional 10-15 minutes or until golden.
- Meanwhile, prep the condiments. To a medium mixing bowl combine the avocado, mango, onion, jalapeno, cilantro, lime zest, garlic, lime juice and a generous pinch of salt. Toss to evenly combine then taste and adjust salt to preference. In a separate small bowl, whisk together the maple syrup, hot sauce and soy sauce then set aside.
- Heat tortillas. Heat up tortillas either over an open flame using your gas burner or in a heated pan over medium low heat. Over flame, just heat the tortillas for 10 to 20 seconds on both sides, turning the tortillas with tongs until charred around the edges. If using a pan, heat the tortillas for 20-30 seconds on both sides until warmed through.
- Assemble. Add 1-2 spoons of the avocado mango salsa to each tortilla then top with the cubed tofu and then drizzle the tofu with the hot maple sauce. Serve with extra lime wedges and cilantro as desired.
Notes
Soak your tofu in salt water instead of pressing. Cube your tofu and soak in warm water that is heavily salted. This tip from Tiffy Cooks will help to season the tofu inside and also encourage a crispy outside tofu with tender flavorful middle. You just need to soak for 5-10 minutes.
Alternatively, skip soaking and press your tofu in advance. Feel free to stick to pressing your tofu prior to coating and seasoning if desired.
Preserve the freshness of your avocado. Two ways to do this. Either fold in the avocado right before serving or store the salsa in an airtight container and cover the salsa in the container with some plastic film to reduce air exposure.
Control spice level. To control spice in this dish feel free to eliminate the jalapeno or just remove the seeds and membrane of the jalapeno before finely dicing.
Bake tofu in the air-fryer. Place the coated tofu in the air-fryer basket and cook at 400F for 15 minutes. Note that air-fryers vary, so you may need to cook a little more based on model.
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★ Catherine
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