Go Back
–+ servings
Chipotle Tofu in Creamy Poblano Sauce is an easy vegan dinner. The tofu is baked in chipotle sauce & served up with a veggie-packed sauce | ThisSavoryVegan.com #thissavoryvegan #tofu #tofurecipes

Chipotle Tofu in Creamy Poblano Sauce

Servings: 4
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Chipotle Tofu in Creamy Poblano Sauce is an easy vegan dinner. The tofu is baked in chipotle sauce & served up with a veggie-packed sauce.
4.59 from 12 ratings
Print Recipe Pin Recipe

Ingredients

FOR THE CREAMY POBLANO SAUCE

  • 2 poblanos
  • oil
  • 1 bunch cilantro stems removed
  • 1 cup broth
  • 2 tablespoons vegan butter
  • 1 small red onion sliced
  • 3 cloves garlic diced
  • 1 fresno chile sliced, optional
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 cup non-dairy creamer unsweetened
  • 1/2 lime juiced

FOR THE CHIPOTLE TOFU

  • 1 package firm tofu drained and pressed
  • 3 tablespoons oil
  • 2 tablespoons tomato paste
  • 1 teaspoon chipotle chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 lime juiced

FOR SERVING

  • 2 cups cooked rice
  • cilantro, lime wedges

Instructions
 

  • Place the poblanos on a baking sheet and drizzle with oil. Place them on the top rack in the oven under the broiler. Cook until blackened on one side, then flip to blacken the other side. Remove from the oven, place in a bowl and cover with a kitchen towel to steam for 10 minutes.
  • Lower the oven heat to 400 degrees and line a baking sheet with parchment paper. Combine the tofu marinade ingredients in a bowl and stir to combine - adding 1-2 tablespoons of water if needed. Cube the tofu and add it to the marinade. Toss to coat and spread out on the baking sheet. Place in the oven and bake for 20 minutes. Flip and cook for another 5-10 minutes, or until crispy.
  • Remove the kitchen towel from the peppers, and when cool enough to handle, peel the skins off. Remove the stems and seeds from the peppers. Cut one of the peppers into strips and set aside. Add the other pepper to a food processor with the cilantro and broth. Blend until smooth and set aside.
  • Melt the vegan butter in a skillet over medium heat. Add the onion, garlic, fresno and dry seasonings. Cook for a couple of minutes, or until the onion starts to get tender. Add the blended poblano/cilantro mixture, reserved poblano strips, creamer and lime juice to the skillet. Bring to a boil, lower heat and simmer until ready to serve. Taste and add salt if needed.
  • Add the tofu to the skillet with the sauce and top with fresh cilantro. To serve add rice to each bowl and top with tofu, plenty of sauce and more cilantro. Serve with lime wedges on the side.

Video

Calories: 443kcal, Carbohydrates: 40g, Protein: 13g, Fat: 27g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 0.1g, Sodium: 294mg, Potassium: 412mg, Fiber: 4g, Sugar: 8g, Iron: 3mg
Cuisine: American, Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.