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Crispy Tofu Bowl, Chipotle-Tahini, creamy skillet corn, avocado, tomatoes, rice, and cilantro.

Crispy Tofu Bowl with Chipotle-Tahini

  • Author: Nisha Melvani
  • Total Time: 35 minutes
  • Yield: Serves 4 1x


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.


Units Scale

For the chipotle-tahini dressing:

  • 1/2 cup tahini
  • 1/4 cup apple cider vinegar
  • 2 tablespoons fresh lime juice plus more to taste
  • 1 chipotle in adobo sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder

 For the tofu:

  • 1/2 cup panko or dried breadcrumbs
  • 1/4 cup whole-wheat pastry or all-purpose flour
  • 1 tablespoon cornstarch or tapioca
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon finely ground black pepper
  • 3 1/2 tablespoons coconut aminos or tamari
  • Neutral cooking oil for pan-frying
  • 1 14-ounce block extra-firm tofu, pressed and drained, cut into 8 equal-sized rectangles

 For the creamy skillet corn:

  • 2 tablespoons vegan butter
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon crushed red pepper
  • 1 10-ounce packet frozen sweet corn, thawed and drained
  • 1/3 cup unsweetened nondairy milk
  • Salt to taste

 For serving:

  • 2 cups cooked rice
  • 2 avocados, cut into bite-size pieces
  • 1/3 cup chopped fresh cilantro, for garnish


  • 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.


  • 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.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Vegan

Keywords: tofu, easy vegan dinner, tahini, corn, budget vegan recipe