Loaded with vitamin B12 and plant-based protein, Crispy Tofu Bowl with Chipotle-Tahini is an ideal vegan meal. Served with delicious creamy skillet sweet corn.
I was inspired to create a bowl with all the vegan diet essentials: plant-based protein, vitamin B12, heart healthy fats, healthy carbs, and lots of yumminess! This crispy tofu with chipotle-tahini bowl has it all. It's also budget-friendly.
This bowl was inspired by my Sheet Pan Gnocchi, Tofu & Veggies recipe on this site, and my Orange-Glazed Tofu with Roasted Veggies.
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👩🏼🌾 Ingredients
For the Chipotle-Tahini Dressing:
- Tahini
- Apple Cider Vinegar
- Dijon
- Chipotle in adobo sauce
- Fresh lime juice
- Onion powder
- Garlic powder
See recipe card for quantities.
For the Nooch-Breaded, Crispy Tofu:
- Extra-firm tofu
- Panko
- Flour
- Cornstarch or tapioca
- Nutritional yeast
- Coconut aminos
- Onion powder
- Garlic powder
- Black pepper
- Salt to taste
See recipe card for quantities.
For the Creamy Skillet Corn:
- Vegan butter
- Garlic powder
- Onion powder
- Crushed red pepper
- Frozen sweet corn, thawed and drained
- Unsweetened nondairy milk
- Salt to taste
See recipe card for quantities.
📖 Instructions
Press the tofu beforehand and cut into 8 equal-sized rectangles.
Blend the ingredients for the chipotle-tahini dressing and set aside.
Make the breading for the tofu, and transfer the coconut aminos to a shallow dish or small rimmed baking sheet.
Coat the tofu with the coconut aminos, and the breading. Use your hands to layer and press the breading onto the tofu.
Pan-fry the tofu, or bake for oil-free. (Instructions in recipe.) While it works to bake these tofu rectangles, they taste more delicious when you pan-fry them.
Cook the corn in the vegan butter and nondairy milk until the milk cooks off.
🌶 Substitutions
- Chipotle in adobo sauce - use sun-dried tomatoes preserved in oil, chipotle powder & smoked paprika, or jarred roasted bell peppers instead of the chipotle in adobo
- Flour - use gluten-free flour instead of all-purpose or whole wheat pastry flour
- Panko - use crumbled cornflakes, coarse cornmeal, or crumbled chips instead of panko
- Sweet corn- the corn can be replaced with green peas
- Rice: Instead of rice, add these Crispy Roasted Potato Bites to your bowl
🔪 Equipment
- I use Tofuture brand tofu press for pressing my tofu. It works really well.
- A high-speed blender is not required to make the chipotle-tahini dressing. Most blenders will work.
⏱ Storage
Refrigerate any remaining dressing in an airtight container for up to three days.
Make your life easier and buy super firm or extra firm sprouted tofu. These have already been pressed for you, which is a huge timesaver. I use Nasoya or Wildwood brands.
Alternatively, invest in a good tofu press. This is a contraption that will press your tofu in about 20 minutes.
If you can't find super firm or extra firm sprouted tofu in your supermarket or health food store, and you don't have a tofu press, go with the tried-and-true method. Wrap the tofu in layers of paper towel. Place the tofu between two cutting boards. Place a weighty fruit bowl on top to press the water out of the tofu. Change the paper towel if they become soaked.
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📖 Recipe
Crispy Tofu Bowl with Chipotle-Tahini
Ingredients
For the chipotle-tahini dressing:
- ½ cup tahini
- ¼ cup apple cider vinegar
- 2 tablespoons fresh lime juice plus more to taste
- 1 chipotle in adobo sauce
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
For the tofu:
- ½ cup panko or dried breadcrumbs
- ¼ cup whole-wheat pastry flour or all-purpose
- 1 tablespoon cornstarch or tapioca
- 1 tablespoon nutritional yeast
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt or to taste
- ¼ teaspoon finely ground black pepper
- 3 ½ tablespoons coconut aminos or tamari
- Neutral flavored cooking oil for pan-frying
- 14 ounces extra-firm tofu pressed, cut into 8 equal-sized rectangles
For the creamy skillet corn:
- 2 tablespoons vegan butter
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon crushed red pepper
- 1 10- ounce packet frozen sweet corn thawed and drained
- ⅓ cup unsweetened nondairy milk
- Salt to taste
For serving:
- 2 cups cooked rice
- 2 avocados cut into bite-size pieces
- ⅓ cup chopped fresh cilantro for garnish
Instructions
- Make the dressing: Place the tahini, cider vinegar, lime juice, chipotle in adobo, Dijon, garlic powder, and onion powder into a blender. Add ½ cup water. Blend on high until smooth. Adjust water until desired consistency. Add salt and lime juice to taste. Set aside.
- Make the tofu breading: In a shallow dish, mix the panko, flour, cornstarch, nutritional yeast, onion powder, garlic powder, salt, and pepper. Pour the coconut aminos into a small rimmed baking sheet or rimmed dish.
- Coat the tofu: Add enough neutral oil to cover the base of a large skillet to a depth of about ¼ inch. Heat the oil over medium-high heat. Dip one tofu rectangle into the coconut aminos and coat generously on both sides. Transfer the rectangle to the flour mixture and use your hands to layer the mixture onto all sides of the tofu.
- Pan-fry the tofu: Place the tofu into the hot oil. Repeat for the remaining rectangles and place in a single layer. (You may have to cook the tofu in batches.) Cook for about 3 minutes on each side, or until golden brown. Transfer to a paper-towel-lined plate. Set aside.
- Make the Corn: Heat the butter in a large skillet over medium heat until just melted. Add the garlic powder, onion powder, and crushed red pepper and cook for 30 seconds, stirring constantly. Add the corn and increase the heat to medium-high. Cook for 3 minutes. Add the milk and cook for about 4 minutes, or until most of the milk has cooked off, stirring frequently. Add salt to taste.
- For serving: Serve tofu with the corn, avocado, and rice. Drizzle with the chipotle-tahini dressing. Garnish with cilantro.
Notes
- For oil-free tofu: Bake the tofu at 400ºF for 15 minutes. Flip and bake for 15 minutes more.
- Refrigerate any remaining dressing in an airtight container for up to three days.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Neena
This is a wonderful recipe, really enjoyed it!
Nisha Melvani
I'm so glad you liked it. Crispy tofu is so versatile. Add it to your next salad!