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
Scale
- 1 block (around 450 grams) firm or extra-firm tofu, cut into 1/2-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, 1/2 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