Introducing TofuBaked

If there is a food bandwagon out there, I am probably jumping on it.

Both hands on deck, total submersion, taking over my kitchen kind of jumping.

So with fusion tacos taking the food truck scene by storm and kale being the new best thing since sliced bread, I pretty much had to take matters into my own hands.

(Literally, because the taco experience is really just not as good if you try to knife and fork it.)

(Just being honest.)

Sometimes part of being trendy is making something old, new again.

Teriyaki sauce, with its sweet savory notes, has been a favorite Japanese condiment since it was invented in the 17th century and since then it has weaseled its way into the hearts of millions around the globe.

Traditionally used as a stir fry sauce or meat glaze, I had my suspicions that it would also excel at adding some serious fusion flavor to tofu tacos.

As it turns out, I was right.

The teriyaki flavor in these tacos comes not only from the homemade sauce, which is so easy to make that you will never buy it premade again, but also from Nasoya's new Teriyaki TofuBaked, which is pre-marinated, pre-pressed, pre-drained, and ready-to-eat straight from the container. Anyone who's ever decried tofu as being flavorless or too hard to prepare will eat their words upon biting into one of these delicious cubes.

For these tacos in particular, all you need to do is throw them together in a pan along with some crisp-tender broccoli, wilted kale, and a dash of some homemade teriyaki sauce to bring the whole stir fry together, and boom.

Trendy taco dinner in your mouth. With a drizzle of sriracha on top.

Tofu, Broccoli and Kale Teriyaki Tacos

Serves 4


For the teriyaki sauce

  • 1/2 cup soy sauce
  • 1/4 cup plus 1 tbsp water, divided
  • 2 tbsp mirin
  • 2 tbsp brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 tsp minced garlic
  • 1 1/2 tsp minced ginger
  • 1/2 tbsp cornstarch

For the tacos

  • 1 tbsp sesame oil
  • 2 cups broccoli florets, cut into bite-sized chunks
  • 1 head kale, stemmed and thinly sliced
  • 2 (8 oz) packages of Teriyaki TofuBaked
  • 12 corn tortillas


  1. In a saucepan, combine the soy sauce, 1/4 cup water, mirin, brown sugar, sugar, garlic, and ginger. Bring to a simmer and cook until the sugar is dissolved.

  2. Meanwhile, in small bowl, stir together the remaining tbsp of water and the cornstarch. Pour into the simmering sauce and continue to cook until thickened. Set aside.

  3. Heat olive oil in a large wok or nonstick skillet over medium-high heat. Add the broccoli florets and kale to the pan and cook until kale is wilted and broccoli is just tender. Add the tofu and teriyaki sauce to the pan and cook until heated through.

  4. Heat the tortillas according to package directions and serve stuffed with taco filling.