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!

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.

CHIPOTLE LIME TOFU

Steps:

• Preheat oven to 375 degrees
• Cut tofu into ½-inch cubes and set aside.
• Combine cornstarch, garlic powder, salt, and some cracks of fresh ground pepper in a large bowl, stir until completely combined. Toss tofu cubes in and set aside.
• Heat a large oven-proof skillet over medium heat. Add 4-5 tbs oil so the entire bottom of the pan is covered. Once oil is heated enough, carefully add tofu cubes.
• Cook 4-5 minutes on each side
• While tofu is cooking, make the glaze. Combine chipotle, adobo sauce, steak sauce, brown sugar, veggie broth & lime juice in a small blender or food processor until smooth.
• Once tofu is cooked on both sides, pour the sauce over it, flipping to cover each piece completely. If you don't have an oven proof skillet, transfer the tofu to a baking sheet to bake. Just make sure you pour the leftover oil on top too!
• Bake for 15 minutes, flip, then bake for another 10 minutes.

ROASTED CORN WITH CHIPOTLE MAYONNAISE

Steps:

• Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
• Stir together mayonnaise and chiles in a small bowl.
• Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.

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.