Tofu Taco Salad With Cilantro Lemon Vinaigrette

This salad will make you rethink baked tofu and taco salads. Not only is it easy, and tasty but also 100% plant-based. Perfect for your Meatless Mondays. Also, great for lunch meal prep. I assembled the day before and used for a tupperware lunch the next day and the tofu was perfect. 


There are is one key thing when it comes to making crispy baked tofu. 

Key: Get as much water out as possible from the tofu before baking. 

I highly suggest using sprouted extra firm tofu and about 30 minutes before baking, remove from the package. Remove any excess water on top and wrap with about 2-3 layers of paper towels. Once this is done, place the block of tofu on a plate and place a heavy pan or book on top. Let sit for thirty minutes and remove. Cut into 1-1.5 inch. by 1-1.5 inch. squares. Getting out as much water out as possible helps the tofu crisp up in the oven. 

Why organic sprouted tofu? 

There tends to be no difference in taste and texture between regular whole soybean tofu versus sprouted whole bean tofu, but there are quite a few differences that can be helpful for those following a vegan or vegetarian diet. 

Sprouted vs. Regular Tofu is higher in calcium, iron, and protein.

It does have a little bit more calories but one would suspect if having more protein.

They also tend to contain non-GMO soybeans compared to regular whole bean tofu. If that is something you care about. 

I think you are totally going to enjoy this recipe and have it on repeat. 

recipe (serves 3) 


For the tofu topping: 

-15 oz. organic sprouted tofu (Trader Joe's or Wildwood are great brands to search!)

-2 Tbsp. avocado oil or olive oil

-1/2 cup cashews 

-1 tsp. salt 

2 Tbsp. taco seasoning 

For the salad: 

-4-6 cups mixed greens 

-1 medium purple daikon radish, sliced 

-2 avocados, halved 

-1 large tomato, diced 

For the cilantro dressing: 

-1/4 cup avocado or olive oil

-juice of two meyer lemons 

-2 Tbsp. roughly chopped cilantro

-dash of salt and pepper to taste 


-Preheat oven to 400 degrees F. Prep the tofu as mentioned above ( the technique to get as much water out as possible). 

-Cut each block in half, and then each half into fourths. Then cut down the middle to make small squares. They should end up being about 1.5 inches by 1.5 inches. 

-Add the tofu to a bowl and drizzle with about 2 Tbsp. avocado oil. Mix the tofu around so that it has some oil evenly on it. 

-Add the tofu to a cookie sheet lined with foil or parchment paper along with 1/2 cup cashews. Season with salt. Bake the tofu for about 10 minutes. Then remove from oven. Place the tofu back into a bowl and set the toasted cashews aside. 

-Then take the partially cooked tofu that was added to the bowl and add 2 Tbsp. taco seasoning and mix well until fully covered. 

-Add the tofu back to the cookie sheet and bake for another 20 minutes. 

-Remove and let cool for about 5 minutes. 

-To make the dressing: add all of the ingredients to a jar and mix well. 

-Once the tofu and dressing are prepped, grab bowls, plates or Tupperware and start assembling your salad. Add 2 cup of salad, 1 tbsp. cashews, tomato and radish to taste, 1/2 avocado, 5 ounces of tofu, and 2 tbsp. of dressing. 

Nutrition Info (just for 1 serving tofu): 213 calories, 2 grams carb, 18 grams fat, and 15 grams protein. 

**Not other ingredients are varied so calories all vary.