I’m fully in my meal prepping era and these chipotle pineapple plant based tofu bowls are where it’s at! Spicy and sweet marinated tofu, baked or air fried and served with rice, black beans and pineapple salsa. These plant based bowls are full of protein and everything else that you need to get you through the day. This meal is also great for dinner, but you can make four or five lunches out of this recipe, so you can grab one for lunch on the go!
What You Need For These Vegan Tofu Bowls:
- Olive Oil, Tomato Paste, Soy Sauce, Agave, Apple Cider Vinegar: Blended together, these make the base of the marinade for the tofu.
- Chipotle Peppers: You will also need to use the adobo sauce from the can of chipotle.
- Smoked Paprika and Cumin: Seasonings for the marinade.
- Fresh Pineapple: Part is added to the marinade and part is for the salsa.
- Red Onion, Jalapeno, Garlic, Lime, Cilantro: Tossed with the pineapple to make the salsa.
- Extra Firm or Super Firm Tofu: I prefer super firm!
- White Rice and Black Beans: For putting together the bowls.
I don’t think there is anything I love more than a sweet and spicy combo. These chipotle pineapple plant based tofu bowls have the perfect sweetness and spiciness. Coming from the juicy fresh pineapple and the smoky chipotles in adobo sauce. I am totally obsessed with this tofu, and getting a bite of it with the sweet pineapple salsa and some beans and rice is heaven.
Why Should You Make These Smoky, Spicy, Sweet Tofu Bowls?
- They are so yummy!
- These bowls are super easy, hearty and healthy.
- I love my healthy(ish) foods to be super comforting too.
- These are perfect to use up some summery pineapple.
- These bowls are great for meal prepping.
Chipotle Pineapple Plant Based Tofu Bowls
Ingredients
Chipotle Pineapple Tofu
- 1 Block(15oz) Extra firm or super firm tofu, drained and pressed*
- 2 Tablespoons Olive oil
- 2 Tablespoons Tomato paste
- 2 Tablespoons Soy sauce or Tamari for GF option
- 1 Tablespoon Agave syrup
- 1 Chipotle in adobo
- 1 teaspoon Adobo sauce from the can
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Cumin
- 1 Cup Pineapple, diced
Pineapple Salsa
- 2 Cups Pineapple, diced
- 1/4 Cup Red onion, diced
- 1/2 a Jalapeno, de-seeded and chopped fine
- 1/2 teaspoon Lime zest
- 2-3 teaspoons Lime juice
- 2 Cloves Garlic, finely chopped
- 1/2 Cup Cilantro, chopped
- Salt and Pepper to taste
For the Bowls
- 1 Can(15oz) Black beans
- 1 Cup White rice
Instructions
- After you have drained and pressed your tofu, cut the block of tofu into cubes and put in a plastic zipper bag or a large bowl.
- Make the marinade, add the olive oil, tomato paste, soy sauce, agave, chipotle, adobo sauce, paprika, cumin and pineapple to a food processor. Pulse the mixture until it is completely smooth.
- Pour the marinade into the bag or bowl with the tofu and toss to coat completely. Let marinate for at least two hours, but I just do this a day ahead of time.
- When ready to make the bowls, heat the oven to 375 degrees(F).
- Pour the tofu and all the marinade onto a large baking sheet lined with parchment paper to a silicone mat. Bake for 15 minutes, toss the tofu and bake another 15-17 minutes or until the tofu is browned and firm.
- While the tofu bakes, cook the rice, heat the beans if desired, and make the pineapple salsa.
- Add all the pineapple salsa to a medium sized mixing bowl, and toss to combine everything. Set aside.
- Once the tofu is done, serve a bowl with some rice, tofu, pineapple salsa and beans.
Video
Notes
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