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Tequila Lime Baked Tofu Tacos with Chipotle Crema

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I will shamelessly admit that I love Cinco de Mayo because it is the day before my birthday! I prefer to spend my birthday drinking tequila and eating Mexican-inspired food, so it all works out really well. Plus, Baltimore VegFest is this weekend! The next few days are gonna be awesome. As part of the whole celebration, I decided to make a little bit of fusion food. This tequila lime baked tofu is what I came up with.

two tequlia lime tofu baked tacos with chipotle crema served with a lime

{get the pin}

Freezing the tofu makes all the difference in this particular recipe – without that step, the tofu wouldn’t soak up nearly enough of this mouthwatering tequila lime marinade. So, if you’re making these for Taco Tuesday, you’ll want to get started on Monday. Through trial and error I have learned that the water-packed tofu works better for this particular thing than the vacuum-packed tofu. That’s good news for me because the latter is significantly more expensive here.

As my self-birthday gift I am strongly considering getting a tofu press (any recommendations?). For now, I press it out by folding up a clean kitchen towel, placing the tofu on top, placing another folded up towel on top of that, and finally, weighing down the whole thing with my mini cast iron pan or something else at least as heavy. I mentioned this in my sweet & sour tofu nuggets post, but I was a tofu newbie only a few short months ago. I’m starting to really get the hang of it, though! Tofu is really easy once you ascend the learning curve!

two tequila lime tofu tacos with chipotle crema served on a white plate shot from above

I consulted Wikipedia and up to 35% of the alcohol from the tequila may remain in the finished tofu. In other words, eating the entire batch of tofu is like taking 1/3 of a shot (since the original marinade has about 1 shot in it). So that’s probably not a big concern for the under-21 crowd. I just thought I would mention it =]

Though it requires a day of planning ahead, this recipe is otherwise as easy as can be! I can make it faster than I can walk to the closest Mexican restaurant. While this isn’t saying much because it’s kind of a crappy Mexican restaurant, I would much rather eat these delicious non-authentic tacos 🙂

tequila lime baked tofu taco open face served with chipotle crema, cilantro, and scallions on a white plate

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5 from 2 votes

Baked Tequila Lime Tofu Tacos with Chipotle Crema

Tofu is marinated in a tasty, savory blend of tequila, lime juice, garlic, shallots, and soy sauce; baked to perfection; and then served in a warm tortilla with refried beans and chipotle crema to make these tequila lime tofu tacos. *Total time does not include inactive time to freeze and thaw the tofu.
Course lunch, Side Dish
Cuisine gluten-free, vegan, vegetarian
Keyword tequila lime baked tofu
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 tacos
Calories 211kcal
Author Yup, it's Vegan

Ingredients

For the marinade:

  • 1 shallot diced
  • 2 cloves garlic minced
  • 1 tsp lime zest
  • 4 tbsp freshly-squeezed lime juice (somewhere between 1 and 2 limes)
  • 4 tbsp freshly-squeezed orange juice (about half an orange)
  • 1/4 cup cilantro leaves finely chopped
  • 1 tbsp + 1 tsp soy sauce divided (or tamari for GF)
  • 2 and 1/2 tbsp coconut nectar divided (or use coconut sugar, agave nectar, maple syrup, etc.)
  • 1/4 tsp ground coriander seed
  • 1/4 tsp ground cumin
  • 1/4 tsp dried oregano
  • 1/8 tsp ancho chili powder (or regular chili powder)
  • 3 tbsp tequila (any color)

For cooking:

  • 1/2 tbsp balsamic vinegar

For the chipotle crema:

  • 6 oz silken tofu drained
  • 1 and 1/2 tbsp chipotle peppers in adobo sauce finely chopped
  • 1 tbsp + 1 tsp lime juice
  • salt and pepper to taste

For the tacos:

  • 16 oz. extra-firm tofu
  • 6 corn tortillas (or tortillas of choice)
  • 2/3 cup refried beans (I use Trader Joe's brand - check labels for lard)
  • baked tequila lime tofu (above)
  • chipotle crema (above)
  • chopped green onions and cilantro for serving

Instructions

Prep the tofu:

  • Slice open the package of tofu and drain out the water. Place in the freezer for at least 8 hours.
  • Remove the tofu from the freezer and set at room temperature to thaw, or thaw it by cooking on low in the microwave or submerging it (inside its container) in hot water.
  • Once thawed, use towels and a heavy object to press the tofu for at least 20 minutes. Slice it into about 10 equal slices.

Prepare the marinade:

  • Prepare a large, flat container or bowl. Using 1 and 1/2 tbsp of the coconut nectar and 1 tbsp of the soy sauce, whisk together all of the marinade ingredients except for the tequila, and taste for seasoning. Stir in the tequila.

Prepare the baked tequila lime tofu:

  • Add the tofu pieces to the bowl with the marinade and toss to coat thoroughly. Leave the tofu submerged in the marinade while the oven preheats.
  • Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with parchment paper or a silicone baking sheet. Spread out the marinated tofu slices on the baking sheet.
  • To the excess marinade, add the additional coconut nectar, balsamic vinegar, and liquid aminos, and whisk together. Spoon this mixture over the tofu, reserving about 2 tbsp.
  • Bake the tofu for 15 minutes, then remove from the oven and drizzle the reserved marinade mixture over it. Return to the oven.
  • Bake for another 15 minutes, until the tofu is slightly firmed up. Optionally broil for 2-3 minutes for a slightly crispier result. Remove from the oven.

Prepare the chipotle crema:

  • Blend all ingredients in a blender or food processor until completely smooth. Taste for seasoning and adjust as needed. Set aside.

Assemble tacos:

  • Spread a thin layer of refried beans on a tortilla, chop up one of the tofu slices into smaller pieces and place on top, and finish with a drizzle of chipotle crema, green onions, and cilantro.

Notes

To substitute regular limes for the key limes: A regular lime is a little more than twice as big as the key limes that I used. For the marinade, start with the juice of 1 and 1/2 limes and the zest of 1.
The coconut nectar adds a rich sweetness and beautiful dark color to this marinade. But if you don't have it on hand, you can definitely substitute another 'sticky' sweetener like maple syrup (which tastes the closest), brown rice syrup, or agave nectar, and add a dab of molasses if you have it.
If you want to bake the tofu right when you're done pressing it, then make the marinade in advance. Whisk it together when you put the tofu in the freezer. This gives the flavors time to meld before baking.
Nutrition facts include half of the chipotle crema.

Nutrition

Serving: 1taco | Calories: 211kcal | Carbohydrates: 27g | Protein: 12g | Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 504mg | Potassium: 281mg | Fiber: 5g | Sugar: 3g | Vitamin A: 50IU | Vitamin C: 14mg | Calcium: 170mg | Iron: 2.5mg

close up of two tequila lime tofu tacos with chipotle crema served with scallions and onion

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Comments

  2. Rachel says

    5 stars
    This was great! I had all the ingredients on hand except for the beans but they were still wonderful without. The first night I thought they were a little on the sweet side, but I had them again tonight. I seared the tofu on the stove to firm them up and it was really delish!

    Reply

  3. Norma Jean says

    5 stars
    Hello. Please note that I am a meat eater with the exception of pork. However, meat has never been a requirement. Now that my 23 year old son has opted to explore the vegetarian world, I welcome it with open arms. This Baked Tequila-Lime Tofu Tacos will be my first tofu experience. The recipe sounds delicious and I am so excited to try it. Most of all I hope my son and boyfriend like it. So far, the Chipotle Crema and marinade are devine! Tofu is currently marinating and I can not imagine the tacos being nothing but delicious. Outcome soon to be known!! Toodles : )

    Reply

  5. Susie says

    Whoa. These look an sound amazing! Putting my tofu in the freezer right now, along with a bottle of tequila so it’s nice and chilled for meal time. 😉

    Reply

  6. Richa says

    Belated happy Birthday Shannon! that tofu looks fantastic. it can be a meal by itself with the chipotle crema. yum! i just press mine a kitchen cloth towel, gets done in 15 mins.

    Reply

  8. Cadry says

    Happy belated birthday! This baked tofu sounds sooo good! I often cook with wine and beer, but for some reason, never tequila. I can only imagine how delicious this must be with the lime and chipotle crema.

    I used to press tofu regularly, but now I always buy the vacuum packed kind so that I don’t have to think about it ahead of time. Since the vacuum packed kind that I buy has 20 ounces of tofu vs. 14 in the water packed, the price difference at our grocery store isn’t too big. I don’t know if you have a Trader Joe’s in your area, but they often have really good prices on tofu in general and the aseptic packed kind in particular.

    I did a side-by-side comparison a long while ago of two tofu presses on the market – the EZ Tofu Press and the Tofu Xpress. (If you’re interested, you can check it out here: http://cadryskitchen.com/2012/09/24/ez-tofu-press-review-giveaway/) The Tofu Xpress is a bit more convenient, because it catches any liquid that is pressed off and fits easily in the refrigerator, but the EZ Tofu Press is less expensive and has fewer parts to break. (My Tofu Xpress has broken twice, and their customer service is lacking. They were pretty rude when I contacted them about the breakage.)

    Reply

    • Shannon @ Yup, it's Vegan says

      Thank you so much! I have had your red wine marinated tofu pinned for a while. Still meaning to try it eventually. 🙂
      The thing for me with the vacuum packed tofu is that since there’s so much less internal water, when frozen it doesn’t become as porous as the water-packed tofu does. That only matters to me with certain uses of tofu, though. I do have a TJ’s about an hour away, so I go occasionally. I will have to add that to my list for next time. And I was dead serious about planning to get a tofu press soon, so thanks for sharing your review!

      Reply

  9. Deborah Davis says

    Hi Shannon,
    I just hopped over from Healthy Vegan Friday and I am delighted to see your delectable tofu tacos I love tofu and eat it a couple of times a week in various ways so it is pleasure to discover a new way to enjoy it. They look so tasty and satisfying! I also wish I could be in Baltimore for VegFest. What fun! Feel free to hop by and share your delicious, vegan recipes with us at the Plant Based
    Potluck Party Link Up (http://urbannaturale.com/share-the-food-fun-at-the-plant-based-potluck-party-link-up-10/)

    Reply

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I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
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