Chipotle Pineapple Plant Based Tofu Bowls
Sweet, spicy, and smoky baked tofu served with pineapple salsa, beans and rice!
Servings: 4
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
*If you need more information about pressing tofu, check out my tofu cooking guide!