Chipotle Lime Tofu with Roasted Corn Side Dish

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.

Chipotle Lime Tofu with Pan Roasted Corn Side Dish

With a medley of sweet, spicy, and savory flavors, this Southwest-inspired tofu dish hits all the right notes.
Prep Time15 mins
Cook Time15 mins
Course: Main Course, Vegan Dinner Recipes
Cuisine: American
Servings: 8
Calories: 128kcal


  • 14 oz tofu firm or extra firm, drained & cut into 1" inch squares
  • 1/4 cup cornstarch
  • 2 Tbsp vegetable oil
  • 1/2 tsp salt
  • 1/2 tsp garlic powder

For The Sauce

  • 1 canned chipotle in adobo sauce can sub 3 Tbsp of chili paste or gochujang
  • 1 cup water
  • 1/4 cup smoked paprika
  • 2 Tbsp vegetable oil
  • 1 Tbsp lime juice about 1 lime
  • 1/2 tsp sugar

For The Pan Roasted Corn Side Dish

  • 1 14 oz can whole kernel corn drained
  • 1 Tbsp vegetable oil
  • ground cumin
  • garlic powder
  • black pepper to taste

Additional Ingredients

  • 2 tsp lime zest


  • For the chipotle lime tofu: Combine the cornstarch, salt, and garlic powder in a bowl and stir or shake with the tofu to coat well. Spread tofu in a single layer on a baking sheet and drizzle with oil. Broil for 5 minutes, then flip and broil another 5 minutes. Drizzle the sauce (instructions below) over the tofu and broil another 2 minutes.
  • For the chipotle lime tofu sauce: blend the sauce ingredients in a blender, then add the lime zest and black pepper.
  • For the pan roasted corn side dish: heat 1 Tbsp of oil to a wide skillet and add the corn, stirring to coat well with the oil. Cook on medium-high heat until slightly blackened, about 5 minutes, stirring often. Stir in the spices and cook another 30 seconds.


Calories: 128kcal | Carbohydrates: 7g | Protein: 5g | Fat: 9g | Saturated Fat: 6g | Sodium: 175mg | Potassium: 77mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1756IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
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This chipotle lime tofu is one of my favorite quick vegan dinners for weeknights. The whole thing cooks up in less than 30 minutes, and the prep is really simple: you just need to drain the tofu well before starting.

If you don’t have the canned chipotle peppers in adobo sauce used in this recipe, you can also use some other type of chili paste. I have used gochujang chili paste and harissa chili paste as replacements and they both turned out good, too.

I usually serve this dish with brown rice, but it would also be wonderful with Spanish rice, cooked buckwheat, or even quinoa.

Another tip – if you are opening a new can of chipotle peppers in adobo sauce, I recommend placing the rest of the unused peppers on a piece of parchment paper on a plate and freezing them for later. Once they are frozen, simply put them in a plastic container in the freezer and they’ll last a long time.

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