Baked Tofu Tacos w/ Creamy Cilantro Sauce

• Vegan

• Produce

  • 1/2 Avocado
  • 1/4 cup Cilantro, packed
  • 1 Cilantro
  • 1/4 tsp Garlic powder
  • 2 Limes, juice of
  • 1/4 tsp Oregano
  • 1 Spinach, fresh
  • 1 Sweet corn, raw
  • 1 Tomato

• Refrigerated

  • 1 lb Tofu, firm

• Canned Goods

  • 1/4 cup Coconut milk

• Condiments

  • 2 tbsp Coconut aminos ** (or soy sauce or tamari
  • 1 Lime juice
  • 1/2 tsp Liquid smoke

• Baking & Spices

  • 1 tbsp Paprika, smoked
  • 1 Salt/pepper

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 1 tsp Cumin

• Bread & Baked Goods

  • 1 Tortillas

Found on veggieinspiredjourney.com

Description

Ingredients

• 1 lb firm tofu, pressed* and cubed
• 2 tbsp coconut aminos ** (or soy sauce or tamari)
• 1/2 tsp liquid smoke
• 1 tbsp smoked paprika
• 1 tsp cumin
• 1/4 tsp oregano
• 1/2 cup raw cashews, soaked in warm water for 20-30 minutes
• 1/2 avocado
• 1/4 cup packed cilantro
• 1/4 tsp garlic powder
• juice of 2 limes
• salt/pepper to taste
• 1/4-1/2 cup coconut milk (or non dairy milk of choice or water), to thin
• tortillas of choice
• chopped tomato
• raw sweet corn
• fresh spinach, chopped
• extra lime juice
• extra cilantro, chopped

Directions

• Preheat oven to 400 degrees F.
• Mix the coconut aminos, liquid smoke, smoked paprika, cumin and oregano in a plastic ziploc bag. Add the pressed, cubed tofu and mix until thoroughly covered. Place the closed bag in the refrigerator for at least 30 minutes.
• Place the marinated tofu on a parchment lined baking sheet and bake for 15 minutes. Flip tofu cubes over and bake another 10-15 minutes until firm.
• While the tofu is baking, make the Creamy Cilantro Sauce - place all ingredients into the food processor and purée until smooth. Start w/ 1/4 cup of the coconut milk and add more to thin if needed.
• To serve, place the chopped spinach on a tortilla, then the baked tofu cubes, then the toppings of your choice.
• Enjoy!