Spicy Chipotle Tofu Bowls
Crispy baked tofu tossed in a smoky lime and chipotle sauce with peppers and onion.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 35m
Total: 55m
Ingredients
- 450g extra-firm tofu, pressed and drained
- 3 tbsp low-sodium soy sauce or coconut aminos
- 1 tbsp avocado oil (or neutral oil)
- 1 tbsp + 2 tsp cornflour
- 1 tbsp nutritional yeast (or extra cornflour)
- Zest of 1 lime, plus juice of 2 limes
- 1 chipotle pepper in adobo sauce, plus 2 tbsp adobo sauce
- 3 tbsp light brown sugar or maple syrup
- 180ml vegetable broth
- 1 red bell pepper, sliced into strips
- 1 small red onion, sliced into strips
- 3 garlic cloves, crushed
- 2 tbsp cold water
- 2 tsp cornflour, extra
Instructions
- Preheat the oven to 220°C (425°F) and line a baking sheet with parchment. Break the tofu into chunks in a mixing bowl. Drizzle with 1 tbsp soy sauce, the oil and juice of 1 lime, and toss to coat. Sprinkle with the cornflour and nutritional yeast and toss again.
- Spread the tofu on the baking sheet in a single layer and bake for 30 minutes, flipping halfway.
- Blend the chipotle pepper, adobo sauce, remaining 2 tbsp soy sauce, remaining lime juice, sugar and vegetable broth until smooth.
- In a large skillet, sauté the peppers, onion and garlic in a splash of oil with a pinch of salt until softened.
- Add the blended chipotle sauce and bring to a simmer. Mix the extra cornflour with the cold water to make a slurry, then stir into the pan along with the lime zest until thickened.
- Stir in the roasted tofu, coat well in the sauce, and serve.