Vegan Chipotle Tofu with Roasted Corn Salad

5 from 9 votes

Dry rubbed sweet and spicy tofu served with a tangy roasted corn salad.

Prep Time10

Cook Time40

Total Time50

Course: Main Course

Servings:

Calories: 276kcal

Author: Lauren Hartmann

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!

*If you need more information on how to press tofu, check out my TOFU COOKING GUIDE!

I like to place a small bowl inside the big bowl and put the ear of corn onto the small bowl and slice down to cut the kernels of corn off the cob.