Chipotle Tofu Steaks with Avocado Corn Salsa
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Get ready for grilling season with these Chipotle Tofu Steaks with Avocado Corn Salsa – made with Nasoya’s Super Firm High Protein Tofu and grilled until crispy!
This post is sponsored by Nasoya!
Grilling season is here! And I am so excited to share this Chipotle Tofu Steaks with Avocado Corn Salsa recipe with you! I teamed up with my favorite tofu brand, Nasoya, to make these super tasty tofu steaks. I love their Super Firm High Protein Tofu, because you don’t need to press it AND it easily holds it’s shape on the grill. Marinated in a zesty chipotle sauce, grilled until crispy and served with a kale slaw & avocado corn salsa. Light, delicious and tasty!
Step One: Marinate the Tofu
The key to tasty tofu steaks is letting them marinate before putting them on the grill.
For the marinade you’ll need:
- olive oil
- chipotle pepper in adobo
- garlic
- apple cider vinegar
- agave
- lime juice
- cumin
- oregano
- salt & pepper
Add everything to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed.
Grab a pack of Nasoya’s Super Firm High Protein Tofu, pat it dry and cut it into four steaks. Place the tofu steaks in a shallow dish and coat with the chipotle dressing. Cover and place in the fridge for at least an hour. The longer the better!
Step Two: Make the Slaw
While the tofu is marinating we are going to prep everything else. First up is the kale & cabbage slaw. I love using kale in a slaw because it adds some extra veggies and it doesn’t wilt as quickly, so it can be prepped ahead of time.
To a large bowl add chopped kale, shredded cabbage, vegan mayo, garlic, apple cider vinegar, salt & pepper. Toss everything until coated and give it a taste. Add more vinegar, salt or pepper as needed.
Step Three: Make the Avocado Corn Salsa
I love an avocado salsa during the summer. It is the perfect addition to any meal…and it is super easy to make!
Here is what you need:
- corn
- avocados
- red onion
- jalapeño
- cumin
- salt & pepper
- lime juice
- olive oil
Add everything to a bowl and mix to combine.
Step Four: Grill & Serve
Once the tofu is done marinating it is time to hit the grill. Heat the grill over medium-high heat and spray with some oil. Before putting the steaks on the grill, let the excess marinade drip off. Place the steaks on the grill and baste them with the leftover marinade.
Once the bottom has some grill marks, flip the steaks and brush with the marinade. Repeat until all of the marinade is used and the tofu has grill marks on both sides.
To serve, add some slaw to each plate, top with a tofu steak and spoon some of the salsa over the steaks. Sprinkle with some chopped cilantro and dig in.
These steaks are a summer must try!
Need more recipe inspo? Check these out:
Chipotle Tofu Steaks with Avocado Corn Salsa
Ingredients
- 1 block Nasoya's Super Firm High Protein Tofu drained & patted dry
- 1/3 cup olive oil
- 1 chipotle pepper in adobo
- 2 cloves garlic peeled
- 2 tablespoons apple cider vinegar
- 2 tablespoons agave or sub maple syrup
- 1 lime juiced
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon pepper
- salt to taste
FOR THE SLAW
- 2 cups green cabbage shredded
- 2 cups kale chopped
- 1/4 cup vegan mayo
- 2 cloves garlic finely minced
- 1 tablespoon apple cider vinegar
- salt & pepper to taste
FOR THE AVOCADO CORN SALSA
FOR SERVING
- cilantro chopped
- lime wedges
Instructions
- Remove the tofu from the package, pat it dry and cut it into 4 steaks.
- Add the rest of the tofu ingredients to a blender or food processor and blend until smooth. Taste and adjust the seasonings as needed. Place the tofu steaks in a shallow dish and coat with the chipotle dressing. Cover and place in the fridge for at least an hour.
- While the tofu is marinating, prepare the slaw by adding all of the ingredients to a bowl and tossing until coated. Place in the fridge until ready to serve.
- Prepare the avocado corn salsa by adding all of the ingredients to a bowl and tossing to combine. Taste and adjust the seasonings as needed. Place in the fridge until ready to serve.
- Heat the grill over medium-high heat. Once hot, spray the grill with oil. Place the tofu steaks on the grill, letting the excess marinade slip off before going on the grill. Baste the tofu with the marinade and cook until grill marks start to form on the bottom. Flip, baste and let the other side brown. Repeat until all of the marinade is used and the tofu steaks are crispy.
- Remove the steaks from the grill. Add slaw to each plate, top with the steaks and finish with the avocado corn salsa and some chopped cilantro.
Video
This Chipotle sauce was phenomenal!! My husband, who does NOT like tofu, loved it! It’s not overly spicy – it’s just the right amount of spicy. My kids were slurping up the sauce like juice! So was I, it was that good! It’s going to become one of my go-to sauces for everything and anything! Thank you! I’m going to need to double the recipe from now on!
Your kids and I have something in common now lol So glad the whole family liked it!
Just made for Memorial Day! I love your corn salsa I’ve had it before so yummm
So glad you liked it Ashley!
Amazing! I substituted the oil with veggie broth. A must try! Thanks for sharing all your delicious recipes.
Thanks so much Mindy!
This was so delicious and so easy to make! I will definitely be making this again.
Thanks Megan!!
What an amazing meal! Everything was delicious. I may have put a little more mayo in the slaw but this was a hit with me and my non-vegan hubby. It will be a regular meal in our house.
Thanks so much Kelly! So glad you both liked it!