Chipotle Lime Tofu With Pan Roasted Corn Side Dish Recipes

VEGAN CHIPOTLE TOFU WITH ROASTED CORN SALAD

Steps:

• Once the tofu has been pressed*, preheat the oven to 375 degrees(F).
• Then cut the block tofu into slices about 1/3 inch thick. Then cut those in half so you have rectangles. Place the tofu in a bowl and drizzle 1 tablespoon of olive oil on top. Rub the oil into the tofu to coat. Set aside.
• Then in a small mixing bowl, add the brown sugar, chipotle, paprika and salt. Stir to combine, then sprinkle on top of the tofu. Toss to coat all the tofu evenly in the spices.
• Place the tofu on to a large sheet pan, using half of the pan. You will place the corn on the pan later. Bake the tofu for 20 minutes. Or until it is starting to get firm.
• In the mean time, peel your ears of corn and place them in a large bowl or on a plate. Drizzle with the remaining 1 1/2 tablespoons of olive oil and a few pinches of salt and pepper. Rub to coat them.
• Once the tofu has baked for about 20 minutes, remove the pan from the oven. Flip the tofu, and then place the ears of corn on the other side of the baking sheet.
• Bake for another 15-20 minutes or until the tofu is nice and firm.
• Remove the sheet pan from the oven and let the corn cool for a minute so you can handle it. In a medium sized mixing bowl, cut the kernels of corn off the cob into the bowl.
• Then add the red onion, cilantro, lime juice and a pinch of salt and pepper. Taste and adjust the seasonings.
• Serve the chipotle tofu with corn on top or on the side!

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.

CORN WITH CHIPOTLE-LIME BUTTER

Steps:

• Peel back the husks from the cobs; remove the silk and discard. Place under running water and run your hands down the length of the cob to remove any silk that remains.
• Bring a large pot of water to a boil and salt generously. Add the corn cobs and cook, uncovered, until tender, 3 to 6 minutes, depending on the size of the kernels.
• Meanwhile, mix the butter, lime zest, mint, chili powder, garlic and 1/2 teaspoon salt in a medium bowl until well blended.
• When the corn is done, drain it in a colander and transfer the cobs to a plate. Serve the corn right away with chipotle butter on the side or slathered on top.