BAKED CHIPOTLE TOFU
Tofu is baked in a Mexican inspired chipotle marinade. This tofu is great as a main entree or on a sandwich!
Provided by Jeni
Categories Entree
Time 1h15m
Number Of Ingredients 9
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!
CHIPOTLE SOFRITAS TOFU
This vegan Chipotle copycat Sofritas Tofu is even better than the real thing! It's spicy, filling, and perfect for tacos, burritos/ burrito bowls, nachos, or just on its own.
Provided by Lexi
Categories Dinner
Time 1h15m
Number Of Ingredients 16
Steps:
- to 375˚F.
- Drain tofu and slice block in half so you have two thinner rectangles. Cube, then arrange on an even layer of paper towel, cover with more paper towel and set something heavy on top (like a book) for at least 15 minutes, preferably 30 minutes.
- Place pressed tofu in a ziploc or reusable bag with 1 tbsp oil and shake to coat. Add cornstarch and salt and shake until tofu is evenly coated. Transfer tofu to a parchment paper-lined baking sheet and bake for 25-30 minutes. Remove from oven and roughly chop tofu into smaller pieces.
- While the tofu is baking, add all sauce ingredients to a blender and blend until smooth. If you're sensitive to spice, start with 1 chipotle pepper and 1 tbsp of adobo sauce, and increase after tasting (if desired).
- Add remaining 2 tbsp of oil to a large sauté pan over medium heat. Add onion and sauté for 5 minutes. Add garlic and cook for 2-3 more minutes.
- Add chopped tofu and stir well. Add in sauce and let simmer for 10-15 minutes, stirring every minute or two, until tofu is crispy and sauce is mostly reduced.
- in a burrito bowl, tacos, or eat on its own!
Nutrition Facts : Calories 237 calories, Sugar 4.8 g, Sodium 885.6 mg, Fat 15.9 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 12.2 g, Fiber 2.3 g, Protein 11 g, Cholesterol 0 mg
CHIPOTLE TOFU TACOS
Here, we tear the tofu instead of cutting it. That might sound odd, but it's the best way to get crisp, crumbly edges reminiscent of fish tacos. Coating with a flavorful cornstarch mixture helps maximize the crunch.
Provided by Joy Howard
Categories Healthy Tofu Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 450°F. Coat a large rimmed baking sheet with cooking spray.
- Whisk 2 tablespoons lime juice, cornstarch, oil, 1 tablespoon adobo, 3/4 of the garlic, cumin and 3/4 teaspoon salt in a large bowl. Pat tofu dry, add to the bowl and toss to coat. Spread the tofu on the prepared baking sheet.
- Bake, stirring halfway through, until golden brown, 20 to 25 minutes.
- Meanwhile, mix sour cream and 1 tablespoon lime juice with the remaining 1/2 tablespoon adobo sauce, garlic and 1/4 teaspoon salt in a small bowl. Toss cabbage, cilantro and the remaining 2 tablespoons lime juice in a medium bowl.
- Serve the tofu in tortillas with the slaw and sour cream mixture.
Nutrition Facts : Calories 351 calories, Carbohydrate 35 g, Cholesterol 9 mg, Fat 18 g, Fiber 6 g, Protein 18 g, SaturatedFat 4 g, Sodium 452 mg, Sugar 3 g
CHIPOTLE TOFU
Make and share this Chipotle Tofu recipe from Food.com.
Provided by That is Dr House to
Categories Soy/Tofu
Time 1h40m
Yield 24 triangles, 12-24 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 122.8, Fat 10.1, SaturatedFat 1.4, Sodium 7.9, Carbohydrate 5.2, Fiber 1, Sugar 2.4, Protein 4.4
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