Baked Chipotle Tofu (Tacos)

BAKED CHIPOTLE TOFU (TACOS)

SERVES 4

INGREDIENTS:

1 block of extra-firm tofu (12-15oz), preferably organic/non-gmo and sprouted

Marinade:

1 Tablespoon unrefined cold-pressed, extra-virgin olive oil

1 Tablespoon shoyu or gluten-free tamari

1 Tablespoon fresh orange juice

2 teaspoons pure maple syrup

1 Tablespoon arrowroot starch or non-gmo corn starch 

½ teaspoon chipotle powder

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon smoked paprika or regular paprika

Avocado-lime crema (optional):

1 large ripe, but firm avocado

½ cup soy-free Vegenaise, whole unsweetened Greek or regular yogurt or sour cream

½ cup cilantro leaves and tender stems

juice of 1 lime, about 2 Tablespoons

¼ teaspoon of salt + more to taste

Warm corn tortillas or whole lettuce leaves

Ideas for accompaniments: pickled onions, shredded cabbage, radishes, salsa

DIRECTIONS:

1. Preheat the oven to 400 degrees and line a large rimmed baking sheet with parchment paper.

2. Squeeze the moisture out of the tofu:  Slice in half lengthwise and wrap the blocks with paper towels and place on a cutting board.  Place something heavy, like a skillet filed with cans, on top and allow to sit for 15 minutes or longer, if possible.   Cut into 1-inch cubes.

3. In a medium bowl or a container that can hold the tofu in one layer, mix all the marinade ingredients until well combined.   Add the tofu and gently coat each piece, trying not to break the cubes.  If you have time, allow to marinate for 30 minutes to 4 hours.

4. In the meantime, make the crema:  in the bowl of a food processor fitted with the metal S blade or in a blender, combine all the crema ingredients until smooth, adding a Tablespoon or two of water to thin it out if necessary.

5. Arrange the tofu in one layer on the prepared baking sheet and bake for 20-25 minutes, tossing the tofu halfway, until the tofu is golden on the edges.  Serve with tortillas or lettuce leaves as a taco with the avocado crema or on a salad.

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