Chipotle Tofu with Cauliflower Rice

It’s tough being tofu.

Most meat-eaters (and many vegetarians) think of tofu as bland, flavourless, boring.

Poor tofu. It doesn’t have to be this way! Tofu can be flavourful and delicious, it all depends on how you make it!

Spicy chipotle sauce

This spicy tofu is perfect AND super easy. It’s basically a tofu scramble, but with a spicy chipotle sauce. Pinto beans add even more protein, and when you serve it over cauliflower rice instead of normal white rice, you add even more nutrients, and seriously cut back on the calories.

It’s the perfect meal for January – warm and spicy, full of flavour, but also super healthy!

Chipotle tofu with cauliflower rice


1 head cauliflower, cut into florets

1 tsp sesame oil

1 clove garlic, minced

salt and pepper, to taste

1 cubanelle pepper

4 chipotle peppers, from a can of chipotle peppers in adobo sauce

2 tbsp of the adobo sauce

3 cloves garlic, peeled

1 tbsp vegetable oil

healthy pinch of sugar

1/2 tsp salt

16 ounces extra firm tofu, drained

1 tbsp vegetable oil

1 onion, diced

1 can pinto beans, drained and rinsed

sliced avocado, tortilla chips, Cotija cheese, to serve

Packed with protein


To make the cauliflower rice, pulse cauliflower florets in a food processor until the texture of rice (or, grate the cauliflower using a cheese grater). Heat sesame oil in a medium saucepan and add garlic. Stir until garlic becomes fragrant, then add cauliflower. Cover and steam, stirring now and then, until cauliflower starts to brown a bit, 5-7 minutes. Season with salt and pepper, and set aside.

Set the oven to broil, and rub the pepper in oil. Place on a baking sheet and roast until skin starts to blister, turning so that pepper gets blistered on all sides. Let cool and then slice.

Combine sliced roasted pepper, chipotle peppers, adobo sauce, garlic, vegetable oil, sugar, and salt in a food processor and pulse until a sauce forms. Set aside.

Drain tofu and press with a paper towel to get as much water out as you can. Heat oil in a large skillet over medium heat and add onion, cooking until translucent. Crumble in tofu and turn heat to low, stirring until tofu starts to brown. Add sauce, 1/2 cup water, and pinto beans and simmer about 15 minutes, adding more water if it gets dry.

Serve tofu over cauliflower rice, with avocado slices, chips, and (if you’re not vegan) Cotija cheese.

Spicy chipotle tofu

Tofu lovers, unite! It’s time tofu got some better treatment.

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