Clearly Mark and I have been going through a meatless Mexican meals phase, because I'm pretty sure we've covered most of the basics by now. Burrito, tostadas, and now tacos. Out of the three, baked tacos has been the easiest to make (though my Zucchini burrito boats and tostadas recipes can be ready in half an hour or less). My secret to throwing this (or rolling) these babies together? Mixing a bunch of leftover veggies with baked tofu.
Cooking dinner is honestly one of my favorite parts of the day, but sometimes I, like most people, get into a funk where I want to eat something homemade, without actually having to make it. Instead of giving into the tempation of takeout (because, believe me, with a husband who could eat pizza all day every day, the struggle is real), I try my best to dip into the leftovers in our fridge and get creative. And so the tofu taco was born - or, at least, experimented with in the Guerra abode.
To start, I drained my block of extra firm tofu by placing it in between a few paper towels and pressing down. This method soaks up a good amount of water from the tofu block, but if you like your tofu much drier, an alternative strategy would be to wrap your tofu block in paper towel and place something heavy on top, like a cookie sheet, and leave it for awhile. Once my tofu was drained, I sliced it into quarters, sliced those in half, then continued to dice the strips into smaller cubes.
For this recipe, I went with my gut - literally, I was just abiding by its cravings - and tossed the tofu in a finger lickin' good BBQ sauce I found on the shelves of, surprise, Trader Joe's. Then, I preheated the oven to 450 degrees Fahrenheit while I lined a baking sheet with parchment paper and arranged my tofu on top. You want enough space in between each piece of tofu that it has room to cook and breathe, but I find it's not the end of the world if things get a little cramped. The more tofu the better, amirite?
As soon as the oven was preheated and toasty, I baked my tofu for 15 minutes before taking it out of the oven to flip and drizzle on a little more sauce before sticking it back into the oven for another 15 minutes. This entire process is the hardest part of the recipe, and it's hardly a project. So that's a win.
While the tofu was cooling, I gathered my veggies: corn, diced yellow pepper, and spinach. You can use raw spinach if you'd like, but my sensitive tum doesn't play nice with raw anything, so I grabbed a heaping bunch by the handful and put it in a frying pan on medium heat. While my greens were wilting, I grabbed a can of black beans, rinsed and drained those, and set aside.
The assembling process is the best part because it means you're minutes from taking your very first bite. I had bought Trader Joe's Low-Fat Tortillas and when I tell you these were the best tortillas I've ever tasted, I'm not exaggerating. They're just right in chewiness, flavor, and hold up well against the weight of tofu, veggies, and if you're really feeling fancy, a dash of hot sauce here, a dollop of avocado mash there.