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 20minutes
Cook Time 35minutes
Total Time 55minutes
Author Yup, it's Vegan
For the marinade:
4tbspfreshly-squeezed lime juice(somewhere between 1 and 2 limes)
4tbspfreshly-squeezed orange juice(about half an orange)
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.
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.
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.