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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 Method

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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!