Spicy Tofu Bowls with Sweet Corn Salsa
Spicy tofu bowls with corn salsa, arugula, and creamy dressing is an easy vegan Mexican-inspired recipe with marinated tofu, baked or air-fried with healthy plant-based ingredients and no added oil.
Servings: 4
Calories: 296kcal
Ingredients
Tofu and Marinade
- 1 block tofu firm or extra firm, 14-16 ounces (450-500 grams)
- 3 tablespoons soy sauce Tamari or coconut aminos for gluten-free
- 1 tablespoon ginger peeled and roughly chopped
- 1 clove garlic chopped
- 1 small jalapeno sliced in half (remove the seeds to reduce spice)
- ½ teaspoon ground cumin
- 1 tablespoon maple syrup
- 3 tablespoons lime juice
- 1 cup cilantro leaves and tender stems
Corn Salsa
- 2 cups sweet corn 10 ounce/300 gram can
- 1 small red bell pepper core removed and diced small
- 1 small yellow bell pepper core removed and diced small
- 1 small red onion chopped
- ½ cup cilantro chopped
- 2 tablespoons lime juice
Avocado Dressing
- 1 medium avocado peeled
- 1 clove garlic minced
- ¼ cup lime juice
- ½ cup cilantro leaves and stems roughly chopped
- 1 teaspoon maple syrup
- ¼ - ½ cup water depending on the consistency you like
- salt and black pepper to taste
- 6 - 8 cups arugula or other salad greens of choice
Instructions
- Press the tofu for 15 minutes using a tofu press or place it on a plate with a weighted flat surface over the top.
- While the tofu presses, make the marinade by adding the soy sauce, ginger, jalapeno, cumin, agave syrup, cilantro, and lime juice in a food processor or blender. Blend until smooth. Transfer it to a shallow bowl, baking dish, or deep plate.
- When the tofu is pressed, cut it into bite-sized pieces or cubes between ¼ and ½ inches thick. Add them to the marinade and mix well so all sides of every piece are covered. Marinate for 1 hour. Toss the pieces in the marinade a few times to keep them covered.
- While the tofu marinates, make the corn relish and the dressing.
- For the corn relish, combine the diced red and yellow bell pepper, sweet corn, cilantro, and lime juice in a small bowl. Mix well. Cover and refrigerate until ready to serve. It can also be made a day ahead.
- For the avocado dressing, combine the avocado, garlic, lime juice, cilantro, and maple syrup in a blender. Blend everything, adding water to thin it out (¼ – ½ cup).
How to Bake Tofu
- Preheat the oven to 400 F (200 C).
- Place the tofu on a parchment-lined baking tray (or use a silicone baking mat). Place the tofu pieces on the baking tray in a single layer, separated, and bake for 15 minutes until it starts to brown. Flip and bake for 10-15 minutes until it is firm and crispy.
How to Air Fry Tofu
- Preheat the air fryer to 375 F (190 C).
- Add the tofu in a single layer to the air fryer basket. Set the time for 10 minutes, shaking after 5. The tofu should be firm and crispy.
- To assemble the bowls, line 4 bowls with the arugula, then add the corn relish and tofu. Add the dressing or serve it on the side.
Notes
- For this recipe, you'll need packed cups of cilantro. Grab a big bunch. Half for the marinade, then split the rest between the corn salsa and dressing. The best substitute is flat-leaf parsley in combination with fresh basil.
- Tofu can be marinated overnight. The corn salsa and dressing can be made a day ahead.
- Don't force the tofu to flip when baking or air frying. If it is flip or shake-resistant, let it continue cooking for another minute until it can be turned without tearing away the bottom.
- Tofu bowls are best assembled right before eating them. The individual parts can be stored separately. Cooked tofu and corn salsa last 4 days. The dressing is best used within 1 day of making it.
- Are you not in the mood for a bowl? Try making this into a sandwich. Don’t add any water to the dressing. Start with the bread, stack on the arugula, then the tofu, then some avocado spread, the corn relish, a bit more avocado, and top off with the bread. Yummy!
Nutrition
Calories: 296kcal | Carbohydrates: 36g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 789mg | Potassium: 820mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2135IU | Vitamin C: 91mg | Calcium: 215mg | Iron: 3mg