Tofu Steaks in Chipotle Sauce

Baja bowl with rice, avocado, corn, tomatoes, black beans, and tofu steak with Baja sauce.

5 from 8 votes

Tofu Steaks in Chipotle Sauce are incredibly flavorful and packed with plant-based protein. This recipe is mayo-free, healthy, and easy!

Prep Time10

Cook Time20

Marinate:15

Total Time30

Course: Main Course

Cuisine: Vegan

Diet: Vegan, Vegetarian

Servings: people (4 steaks)

Calories: 480kcal

Author: Nisha Melvani

Ingredients

2 (14 to 16-ounce) packets super firm tofu or extra firm tofu (see note)

For the Chipotle marinade:

¼ cup red wine vinegar
2 tablespoons coconut aminos or soy sauce, or tamari
5 to 6 chipotle peppers in adobo sauce (canned)
6 cloves garlic
1 tablespoon plus 1 teaspoon dried oregano
1 teaspoon ground cumin
1 tablespoon plus 1 teaspoon maple syrup
2 tablespoons water
¼ cup fresh lime juice (about 2 small limes)

For the Chipotle sauce:

¼ cup tahini (plus ½ cup chipotle marinade from above)

Instructions

Cut the tofu: To make the tofu ‘steaks’, turn the block of tofu on its side, with the longer side facing up. Slice lengthwise to make 2 large rectangles. Place the rectangles onto the cutting board, with the larger side face down. Place one chopstick or spoon on either side. Use a sharp knife to score a crosshatch pattern on the top of the two rectangles. Take care not to cut too far down or the steaks will fall apart. Slice each scored rectangle in half lengthwise through the middle to make 6 long, even rectangles. Set aside.
Preheat the oven to 400ºF.
Make the Marinade: Blend the vinegar, coconut aminos, chipotle peppers, garlic, oregano, cumin, and maple syrup until mostly smooth with some small chunks remaining. Add the water and lime juice. Reserve one-half cup of the marinade for the sauce.
Use the remaining marinade for marinating the tofu steaks. Spread some of the marinade along the bottom of a large container with a lid. Placed the tofu steaks into the container, crosshatched side face up. Pour some of the marinade onto the top of the steaks. Brush them with the marinade. Make sure to get it into the cracks of the tofu. Cover and set aside for at least 20 minutes or refrigerate overnight.
Preheat the oven to 400ºF.
Bake the steaks: Transfer the steaks to a rimmed non-stick baking sheet. Bake for 10 minutes. Brush generously with any leftover marinade from the container and gently flip them over. Brush the other side with more marinade. Bake for about another 10 minutes, or until darkened and slightly crispy.
Meanwhile, make the sauce: Combine one-half cup of the marinade with ¼ cup tahini. Mix well until a creamy sauce forms.
For serving: Drizzle the desired amount of sauce on the tofu steaks for serving.

Notes

Optional for maximum flavor: Freeze your tofu for at least 24 hours and then thaw it in the refrigerator. Marinate the tofu overnight.
If freezing the tofu beforehand, freeze it in the packet. Then thaw in the refrigerator. Open the packet, drain, and give the tofu a quick press. Wrap the block between layers of paper towel or dish towel and lay it flat on the counter. Press down with your hands gently to remove excess water.
If you are not freezing it, press your tofu before using it in this recipe.
Scoring the tofu rectangles (crosshatching) is optional, but it makes them more flavorful.
Less spicy: Reduce the chipotle peppers for less spicy.
Storage: Refrigerate any remaining tofu in an airtight container for up to 5 days. Refrigerate the sauce for up to 5 days.

Nutrition