Spicy Jalapeno Tofu Bowls with Cilantro Vinaigrette
Ingredients
For The Tofu
- 1 Block (15oz.) Extra firm tofu, drained and pressed
- 4 Cloves Garlic, chopped
- 1 Jalapeno, de-seeded and chopped fine
- 1/2 a Sweet onion, diced
- 1/2 Cup Vegetable broth
- 2 Tablespoons Apple cider vinegar
- 1/4 Cup Lime juice
- 2 teaspoons Chipotle hot sauce
- 1 teaspoon Cumin
- 1 teaspoon Oregano
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
For The Cilantro Vinaigrette
- 1 Shallot, chopped
- 2 Cloves Garlic
- 1 Tablespoon Apple cider vinegar
- 1 Tablespoon Lime juice
- 2 Cups Cilantro
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/2 Cup Olive oil
For The Bowls
- Rice for serving
- Veggies for serving, such as corn and radishes
Preparation
Preheat the oven to 425°F (218°C).
After draining and pressing the tofu, break it into chunks and set aside.
In a large mixing bowl, combine garlic, jalapeno, onion, broth, vinegar, lime juice, chipotle sauce, cumin, oregano, salt, and black pepper. Whisk to combine.
Add tofu chunks to the marinade and toss to combine. Let the tofu marinate for about 15 minutes.
Pour the tofu, along with the marinade, onto a large sheet pan lined with a silicone mat or parchment paper. Spread it out evenly.
Bake for 15 minutes, then toss the tofu and bake for another 15 minutes or until the tofu is firm and brown.
While the tofu bakes, prepare the cilantro vinaigrette. Blend all vinaigrette ingredients in a blender until smooth, scraping down the sides as needed.
Once the tofu is done, serve bowls of rice with tofu on top, drizzled with the cilantro vinaigrette, and alongside veggies of your choice.
