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Chipotle Agave Tofu with Creamy Jalapeño Lime Sauce

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 people

Ingredients
  

Chipotle Agave Tofu

  • 3 tbsp olive oil
  • 3 tbsp agave
  • 2 tbsp gf soy sauce
  • 2 tbsp chipotle peppers in adobo
  • 1 block extra firm tofu cubed
  • 2 cups cooked rice
  • everything seasoning optional

Corn Salsa

  • 1 cup cilantro chopped
  • 2 limes juiced
  • 2 tbsp agave
  • 1 tbsp cumin
  • pinch of salt
  • 1/2 cup vegan feta crumbled
  • 2 cups roasted corn I used fire roasted corn from Trader Joe's
  • 2 tbsp olive oil

Creamy Jalapeño Lime Dressing

  • 1/2 cup Trader Joe's Crunchy Jalapeño Lime & Onion you can use lime juice, olive oil, garlic, and chili pepper as a substitute
  • 1/2 cup vegan cream cheese

Spicy Mayo (optional)

  • 1/4 cup chipotle peppers in adobo
  • 1/4 cup vegan mayo

Instructions
 

  • Add olive oil, agave, gf soy sauce, and chipotle peppers to a large mixing bowl. Add in cubed tofu and stir to combine. Cook at 400F for 15 minutes in your air-fryer or overn. Flip at the halfway mark then continue cooking. Set aside when done.
  • While tofu is cooking, cook corn over stove top then add to a large mixing bowl. Add all remaining salsa ingredients to the same bowl and toss to combine. Adjust seasoning where needed.
  • In two separate mixing bowls, combine all ingredients for the creamy jalapeño dressing - you may need to add a bit of water to reach the desired consistency. Then, combine all ingredients for spicy mayo and set aside.
  • Divide cooked rice into 2 serving bowls. Add cooked tofu, corn salsa, creamy jalapeño dressing and spicy mayo. Add additional chopped cilantro and everything seasoning - ready to serve!