When I make a dish that makes my eyes roll into the back of my head upon first taste, I know I have to share it with you all! These vegan spicy jalapeno tofu bowls fall under that category. Incredible baked tofu that has been marinated in garlic, jalapeno, onion, lime, lots of spices and broth. Served over rice and topped with one of the best vinaigrettes EVER! The cilantro vinaigrette drizzled over top of these tofu bowls is one of the best parts of the dish! The whole thing takes no time to make and reheats well, so it is perfect for meal prep.
What You Need For These Super Flavorful Bowls:
- Extra Firm Tofu: You need extra firm for this baked tofu recipe.
- Garlic: Both for the tofu and the vinaigrette.
- Onion, Jalapeno, Chipotle Sauce, Veggie Broth: For the tofu marinade.
- Apple Cider Vinegar and Lime Juice: They go in both the marinade and the vinaigrette.
- Cumin and Oregano: To give the tofu even more flavor and mimic a barbacoa marinade.
- Cilantro and Shallot: For the vinaigrette.
- Olive Oil: This is my oil of choice for the cilantro vinaigrette.
- Rice, Corn and Radish: For serving.
The original thought behind these vegan spicy jalapeno tofu bowls was a tofu barbacoa. So the tofu is marinated as such, but since I was not braising the tofu like a traditional barbacoa, I didn’t want to call it that. But, rest assured, it has that incredible flavor you would expect. The tofu is marinated and then the tofu, marinade and all is baked. So all the flavor is baked in. The cilantro vinaigrette may be your new favorite thing and it all goes so well together. Honestly, my mouth is watering just writing about it. I’m picturing eating it again and now that’s all I can think about.
Why Should You Make This Jalapeno Tofu?
- It is so easy. It takes very little time to throw together.
- This tofu is one of the most flavorful tofu recipes I’ve ever had.
- The cilantro vinaigrette is *chef’s kiss*!
- This is a nice healthy(ish) meal you can add any veggies you want to.
- It is hearty, comforting and so incredibly delicious.
Vegan Spicy Jalapeno Tofu Bowls
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, I used corn and radishes
Instructions
- Preheat the oven to 425 degrees(F.)
- After you have drained and pressed the tofu, break the block of tofu up into chunks. Set aside.
- Now, in a large mixing bowl, combine the garlic, jalapeno, onion, broth, vinegar, lime juice, chipotle sauce, cumin, oregano, salt and pepper. Whisk to combine.
- Add the chunks of tofu to the bowl and toss to combine. Let the tofu sit in the marinade for about 15 minutes.
- Pour the tofu, marinade and all on to a large sheet pan lined with a silicone mat or parchment paper. Spread out evenly.
- Bake for 15 minutes, toss the tofu and bake for another 15 minutes or until the tofu is firm and brown.
- While the tofu bakes, make the cilantro vinaigrette. Add all the vinaigrette ingredients to a blender. Blend until smooth. It may take minute. Scrap down the sides of the blender as needed.
- Once the tofu is done, serve a bowl of rice with tofu on top, drizzled with the cilantro vinaigrette and veggies of desired.
Video
Notes
Nutrition
Made this last night and it’s fantastic!!! This will be a staple this summer for sure. My only change next time is that I’ll probably bake it all in a loaf tin or 8×8 pan bc the sauce went everywhere. SUCH a tasty and fulfilling recipe! I put the leftovers on a big salad the next day.
This looks amazing, but do you have any suggestions for those of us who hate the taste of cilantro?
It is a nice recipe. Thx
I made some modifications to this recipe but overall the base stayed the same. My changes were as follows:
Added 1 cup of frozen corn kernels to the large baking tray with my marinated tofu, jalapeno, onion and spice mix and baked for 25 minutes.
I wanted to turn this into a salad so I chopped some lacinato kale and for body cooked a 1/2 cup dried tri-colored quinoa to toss with the kale.
The cilantro vinaigrette I kept the same other than reducing the amount of olive oil to a 1/4 cup.
Overall a great recipe! I will be making again as a salad and as the recipe is written with a rice base.
So good! That sauce is everything! Loved the sweetness of the fresh corn and the crunch of the radishes on it too.
I made this last night and it is very good! I will definitely be making this again especially the cilantro vinaigrette. I ended up using squash as my vegetable add on but will try the corn and radishes next time. Thanks so much for this recipe.
Do you think the vinaigrette would work with parsley? Cilantro tastes like soap to me 🙁
I don’t think I would recommend that. If you hate cilantro, I would just maybe do a lime vinaigrette or garlic aioli maybe!
so good!!!! healthy enough but also so satisfying. thank you!!