Chipotle Tofu in Creamy Poblano Sauce
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.
I’m overly obsessed with this tofu recipe – not only does it taste AMAZING, but the colors of the crispy tofu in the creamy poblano sauce are just so pretty. The sauce is a combo of roasted poblano, cilantro, onions, garlic, broth & non-dairy cream. You could really put the sauce on anything! And the tofu is tossed in a chipotle marinade before being baked until crispy. Served up over rice for the perfect vegan dinner!
How to Make Chipotle Tofu
The marinade for the tofu is a simple combo – chipotle powder, garlic powder, onion powder, cumin, salt, pepper, tomato paste, oil and lime juice. Add a splash of water to thin it out, then add the pressed & cubed tofu. Give it a toss and transfer to a parchment lined baking sheet.
The tofu could easily be pan fried, but I decided to bake it. Let it cook for 20 minutes, flip it, then give it another 5-10 minutes. The tofu will get these nice crispy bits that are totally tasty.
How to Make Creamy Poblano Sauce
This creamy sauce is really the star of the show. It is filled with so many spices and veggies. Plus THAT COLOR! The first step is to broil the poblanos. You can do this over an open flame or pop them in the oven under the broiler. You really want them to get nice and charred – this will make them easier to peel.
Once they are blackened on both sides, place the peppers in a bowl and cover with a kitchen towel for 10 minutes. This will allow them to steam. Remove the towel and when they are cool enough to handle, peel off the skin. Transfer both peppers to a cutting board and remove the stems and seeds. You can set one pepper aside and slice the other into strips.
Add the pepper that was set aside to a food processor with cilantro and broth. Blend until smooth.
To a skillet, melt some vegan butter and cook down some onion, garlic, fresno chile and dry seasonings. Once tender, add the blended mixture, poblano strips, non-dairy cream and lime juice. Bring this to a boil, lower the heat and simmer for 10 minutes.
How to Serve
Once everything is done it is time to bring it all together. For presentation purposes, I like to add the tofu to the skillet with the sauce, but that’s not 100% necessary. At the end of the day, you just want to add hot rice to each bowl and top it with the tofu and a good amount of the poblano sauce.
I like to serve this with lots of fresh cilantro and more lime wedges on the side. These bowls are filled with bright flavors, lots of veggies and that crispy tofu has the perfect amount of heat.
These bowls also make a great make ahead lunch – prep everything ahead of time and place in individual containers in the fridge.
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Did you Make this Recipe?
If you made this Chipotle Tofu in Creamy Poblano Sauce I would LOVE to hear what you thought. Be sure to drop a comment and a rating below! You can also tag me on social media if you snapped a photo. I LOVE seeing your recreations!
Chipotle Tofu in Creamy Poblano Sauce
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
I’ve made several Savory Vegan recipes and they have all been on point and delicious—this one was a slight miss for me. The flavors are great but the sauce did not look anything like the photo, it was pretty watery and not very creamy. Personally, I’ll try it again, but I’d use coconut milk for more creaminess and I think I’ll blend have the sauce so it is thicker.
This was outstanding. It was very flavorful. I added some diced zucchini when I was sauteeing the onion and garlic for some extra veggies.
Thanks so much Stephanie!
When you say non dairy creamer- what do you use?
Are you talking about non dairy creamer that I would put in my coffee or like non dairy heavy cream?
Like half & half – I usually use Ripple.
Could I use coconut milk instead of half n half?
This was so good! I’m gonna have to try and make this at least every mo th. I didn’t have chipotle chili powder so I used chili powder and added some drops of liquid smoke and it came out really good still!
Ohhhh love that idea! So glad you liked it Fernanda!
We ate this so fast I didn’t get to take a photo! The cilantro poblano sauce is to die for. My tofu came out extra crispy as I had frozen it some time ago and defrosted for this recipe. I was due out at a meeting late morning so I made every part ahead of time and then heated it all up for late lunch. Such a different and inspired dish, thank you
haha – sorry you didn’t get a pic but LOVE that you enjoyed it!
Way too much oil and then butter and creamer! Who could eat that?
why are you rating a recipe you didn’t make, Sharon?
I have not made this recipe yet but I will. Whenever I look at a recipe I change it to fit my eat plan. If a recipe has butter or oil
And I don’t use it I just skip it and make the recipe work for me. I think it looks delicious and will be making it soon because I received some poblano peppers in my CSA this week.
Thanks for the recipe. I rate after making. 😀👍
Sharon… you can make your own recipes, it’s that simple.