Chipotle Lime Tofu Recipes

BAKED CHIPOTLE TOFU

Steps:

• Drain the tofu and press the tofu for at least 30 minutes.
• Preheat the oven to 400 F. Have a large ceramic baking dish ready. A 9 by 13 pan is a good size to use for this recipe.
• Slice the tofu 8 slices.
• Add the lager, chopped chipotles, adobo sauce, lime juice, avocado oil, tomato paste, garlic and salt. Whisk to combine.
• Add the tofu to the marinade in a single layer. Poke each slice with a fork several times, then flip the tofu over and press into the marinade.
• Bake for 20 minutes. Remove from the oven and bake another 20 minutes or until most of the marinade has been absorbed.
• Serve!

VEGAN SHEET PAN FAJITAS WITH CHIPOTLE LIME TOFU

Steps:

• Preheat the oven to 400F while you chop the Vegetables and press the Tofu.
• Grease 2 baking trays, or line with a Silicone mat.
• Add the sliced Onions to a large bowl, and season with Salt and Pepper. Stir well, then add the Onions to the Baking Tray(s).
• Next, add the sliced Portobello Mushroom to the same bowl, and season with the Tamari, 1/2 tsp Chili Powder, and 1/4 tsp Cumin. Mix well, then place the Mushrooms on the Baking Tray(s).
• Add the sliced Peppers to the same bowl, then season with the remaining Chili Powder, Cumin, Cayenne Pepper, and 1/2 tsp Salt. Mix well, and divide on the Baking Trays.
• Finally, give the bowl a quick rinse. Add the cubed Tofu, Lime Juice, Nutritional Yeast, Salt, and as much (or little) of Chipotle Seasoning as you would like, and give it a good stir until the Tofu is well-coated. Place on the Baking Tray with the other Vegetables.
• Bake for 30-35 minutes, taking the trays out of the oven after 15 minutes to flip the vegetables and tofu. Also, make sure to switch whatever tray was on the top rack of the oven!
• Once the Tofu is crispy, remove from the oven and serve as desired. If you are serving with tortillas, I would recommend heating them up in the final few minutes of Vegetable roasting.

CHIPOTLE LIME TOFU WITH PAN ROASTED CORN SIDE DISH

Steps:

• For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
• For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
• For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.

SPICY CHIPOTLE LIME GRILLED TOFU

Steps:

• Slice tofu into 4-5 slices. Wrap the tofu in paper towl and press for 20-30 minutes under some heavy cans on a cookie sheet.
• When tofu is done pressing, mix 1/2 the packet of marinade mix, garlic powder, hot sauce, oil, water, and 1/2 the lime juice in a small bowl. Add more water if it seems too thick. The garlic and hot sauce can be adjusted to your liking.
• Place tofu in shallow pan or plate and cover with the marinade, turning to coat. Let marinade for 10 minutes.
• Grill on a grill pan or outdoor grill on medium-high heat until searing marks are on both sides, and outside becomes crispy. About 10 minutes.
• Using a wedge or two of the remaining lime, sprinkle the juice over the cooked tofu for extra zing.

CHIPOTLE TOFU

Steps:

• Note use 1 to 2 peppers or to taste.
• Press and Drain the tofu. For an even firmer texture, freeze, thaw then press and drain.
• Preheat oven to 450°F On a lightly oiled baking sheet place the onions and tomatoes. Sprinkle with the garlic and salt [to taste] Drizzle with 2 tbsp oil and toss.
• Roast for 30 minutes. Stir every 10. Tomatoes should be tender and the onion brown around edges. [note you can also simmer them on stove top however it changes the taste a bit].
• Toast the cumin seeds in unoiled pan until fragrant [1 minute] Grind.
• Place the Rosted veggies in food processor with cumin, cloves and 1 tbsp oil and puree to smooth. Add the peppers one at a time. Puree between each. Now do the tofu.
• Reduce oven to 375°F Slice each tofu cake horizontally into 3rds. Stack and cut into slices on diagonals [make an X] You should get 12 pieces each cake.
• Whisk the Braggs, oil and water. Arrange tofu on baking sheet and toss with soy sauce mix. Bake until crisp around edges about 45 to 60 minutes. NOTE IF YOU DID NOT PRESS THIS WILL NOT HAPPEN. Turn tofu gently at 15 minute intervals.
• Transfer sauce to pan and warm on medium heat, stir constantly, when hot add tofu. Toss and add salt to taste. Cook for about 3 to 5 minutes.

CILANTRO LIME GRILLED TOFU

Steps:

• Place the block of tofu onto a plate and place another plate on top. Set a 3 to 5 pound weight on top (a container filled with water works well). Press the tofu for 20 to 30 minutes, then drain off and discard the accumulated liquid. Slice the tofu lengthwise into 4 thick slabs or cut into cubes and thread on skewers. Place tofu pieces or skewers on a plate.
• Whisk together the lime juice, olive oil, cilantro, garlic, chili powder, cayenne pepper, salt, and black pepper in a bowl. Brush the tofu with the marinade. Cover the plate with plastic wrap, and marinate tofu in the refrigerator for 2 hours or overnight.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the tofu until almost blackened in spots, brushing occasionally with the marinade, about 10 to 15 minutes.