Chipotle Tofu Recipes

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BAKED CHIPOTLE TOFU



Baked Chipotle Tofu image

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

1 pound extra firm tofu, drained
1 cup Mexican Lager
2-3 Chipotles in Adobo Sauce, minced
1-2 Tablespoons of the adobo sauce
2 Tablespoons Lime Juice
2 Tablespoons Avocado Oil
2 Tablespoons Tomato Paste
2 Garlic Cloves, minced
3/4 teaspoon Salt

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



Chipotle Sofritas Tofu image

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

1 14 oz package extra firm tofu
3 tbsp neutral oil, divided (avocado, vegetable, etc)
1 tbsp cornstarch or arrowroot
1/2 tsp salt
3/4 cup finely diced yellow onion (1 small onion)
1 tbsp minced garlic
1 chipotle pepper canned in adobo sauce
1-2 tbsp of the adobo sauce (1 for mild/medium, 2-3 for spicy)
2 tbsp tomato paste
1 1/2 tbsp freshly squeezed lime juice
2 tsp coconut sugar
1 tsp salt
3/4 tsp dried oregano
1/2 tsp cumin
1/2 tsp coriander
1/3 cup water

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



Chipotle Tofu Tacos image

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

5 tablespoons lime juice, divided
¼ cup cornstarch
2 tablespoons canola or avocado oil
1 ½ tablespoons adobo sauce (from canned chipotles in adobo), divided
4 cloves garlic, grated, divided
1 tablespoon ground cumin
1 teaspoon salt, divided
2 (14 ounce) packages extra-firm tofu, drained and torn into 1-inch pieces
½ cup sour cream
3 cups shredded cabbage
¼ cup chopped fresh cilantro
12 corn tortillas, warmed

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



Chipotle Tofu image

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

3 large tomatoes, wedged
2 onions, sliced
6 garlic cloves, coarsely chopped
salt
3 tablespoons extra virgin olive oil
1/4 teaspoon ground cloves
1 chipotle chile in adobo, see note
24 ounces firm waterpacked tofu
1/4 cup Braggs liquid aminos
1/4 cup vegetable oil
1/4 cup water

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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