This chili lime tofu is a versatile vegan baked tofu recipe. Packed with protein and full of flavour, it makes a great addition to bowls, salads, and wraps. Perfect for meal prep!
Tofu gets a bad rap, but I have always enjoyed it as a way to mix up my weekly protein options. While I am no longer plant-based, I still like to incorporate a flavourful tofu dish into my meals from time to time.
This Chili Lime Tofu is a favourite that I initially developed for these Chili Lime Tofu Wraps a few years ago. I decided to share it as a stand alone recipe because it is so versatile and can be used in many different ways. Lately, I’ve been enjoying it alongside sweet potato, guacamole, quinoa, and seasonal vegetables in a bowl topped with my Greek Yogurt Chipotle Sauce. It’s equally delicious served over a salad for an extra boost of protein.
Jump to:
Ingredients You’ll Need
Here is an outline of the ingredients you’ll need for this recipe. Scroll down to the recipe card for quantities.
- Firm or Extra-Firm Tofu: I used firm tofu but extra-firm tofu may also be used. I recommend organic tofu because soy is a common genetically modified crop. Choosing organic will help you avoid GMOs.
- Balsamic Vinegar: Adds a pop of acidity and sweetness.
- Tamari: Provides salty, umami-rich flavour.
- Olive oil: I used extra-virgin olive oil but regular olive oil can be used instead.
- Limes: Lime juice and zest combine with chili powder in this Mexican-inspired baked tofu.
- Garlic: Adds flavour.
- Arrowroot or Corn Starch: Helps make the tofu crispy in the oven.
- Chili Powder: For spice and smoky flavour.
Instructions
- Step 1: Mix together all of the marinade ingredients.
- Step 2: Place the cubed tofu in a glass baking dish or container and pour the marinade over top.
- Step 3: Toss to coat and marinate for at least 30 minutes or refrigerate for 4 hours.
- Step 4: Preheat the oven to 400 degrees F. Place the marinated tofu on a rimmed baking sheet lined with parchment paper, reserving the marinade for later. Bake for 25 minutes.
5. Step 5: Pour the remaining marinade over the tofu, toss, and bake for 5-7 more minutes.
Step 6: Remove from the oven and enjoy!
Hint: Ovens vary, so check on the tofu after 18 minutes. If it is already crisping up, add the remaining marinade then and return it to the oven for 5 minutes.
Recipe Substitutions and Variations
- No tamari? You may use soy sauce instead. Note that tamari is wheat-free, while soy sauce is brewed with wheat.
- Don’t want to use fresh garlic? Use 1 teaspoon of garlic powder.
- To make a lemon herb tofu variation: Replace the tamari with 1 teaspoon of sea salt. Use lemon juice and zest instead of lime juice and zest, and replace the chili powder with 1 teaspoon each dried oregano and basil. This variation is delicious drizzled with this lemon tahini sauce.
Equipment
For this recipe, you’ll need the following equipment:
- Bowl for mixing up the marinade
- Glass baking dish or container for marinating the tofu
- Rimmed baking sheet for baking the tofu
- Parchment paper (prevents the marinade from burning on the baking sheet)
Want to save this post?
Want to save this? Enter your email address below and we'll send it directly to your inbox. Plus you'll receive great new recipes, workouts, and inspiration for a happier, healthier life every week!
Storage
The baked tofu can be stored in an airtight container in the refrigerator for up to four days.
My Tips for the Best Baked Tofu
- Marinate the tofu: Marinating the tofu for at least 30 minutes, and up to 4 hours, is the best way to infuse it with flavour. Tofu is bland on its own, so a flavourful marinade is absolutely essential.
- Add arrowroot starch or cornstarch: Arrowroot starch and cornstarch both create a crispy exterior around each cube of tofu.
- Add extra marinade at the end of baking: Transfer your marinated tofu to a parchment paper-lined baking sheet, reserving the marinade to add at the end. Baking the tofu on a baking sheet instead of in a baking dish results in crispier tofu.
FAQ
While pressing tofu will result in a firmer, drier texture that will more readily absorb a marinade, you don’t need to press tofu for this recipe.
Yes, tofu is a healthy food that is rich in protein and calcium. However, some people may be sensitive or allergic to soy, in which case, tofu is not recommended.
Related
Looking for other delicious tofu recipes? Try these:
Serving Suggestions
This tofu is delicious on salads and as the protein component of bowl with roasted sweet potato, quinoa, seasonal vegetables, guacamole, and Greek Yogurt Chipotle Sauce.
Did you make this dish? Let me know how much you loved it with a star rating and a comment below.
Take a picture of your finished dish and tag me on Instagram (@upbeet.kitchen), follow me on Pinterest, or connect with me on Facebook. I love seeing all your creations!
Print
Chili Lime Tofu
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
This chili lime tofu is a versatile vegan baked tofu recipe. Packed with protein and full of flavour, it makes a great addition to bowls, salads, and wraps. Perfect for meal prep!
Ingredients
- 1 block (around 450 grams) firm or extra-firm tofu, cut into ½-inch cubes
- Zest of one lime
- 2 tablespoons freshly squeezed lime juice
- 1 tablespoon extra virgin olive oil
- 1 ½ tablespoons balsamic vinegar
- 2 tablespoons tamari
- 1 tablespoon arrowroot starch
- 2 teaspoons mild chili powder
- 3 medium garlic cloves, minced or grated
Instructions
- Place the tofu in a 9×13-inch baking dish. In a bowl, whisk together the lime juice and zest, oil, balsamic, tamari, arrowroot, chili powder, and garlic. Pour over the tofu and toss to coat. Set aside for at least 30 minutes, or cover and refrigerate for up to four hours.
- Preheat the oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper. Transfer the tofu from the baking dish to the baking sheet, reserving the marinade to add to the tofu in the final five minutes of baking. (Waiting to add the marinade until the end prevents it from burning.)
- Bake the tofu for 25 minutes, then remove from the oven and toss with the remaining chili lime marinade. Return to the oven for another 5-7 minutes
Notes
To make a quick guacamole, pictured in the chili lime tofu bowl: Mash together two large, ripe pitted avocados. Add the juice of 1 lime, ½ teaspoon of sea salt, and a small handful of chopped cilantro. Taste and season with additional salt or lime juice, if desired.
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Mexican
Leave a Comment