Two Tofu Recipes You'll Want on Repeat! (Ft. @SteamyVegan)

Описание: These chipotle tofu lettuce wraps with pepper salsa are sure to be your new favourite summer dinner. Full of flavour from the smoky umami tofu to the fresh and vibrant salsa. Recipe is below.


Janelle's Kung Pao tofu:    • Two MUST TRY Tofu Recipes! 🌶🔥 (Ft. @Earthy...  

Janelle's channel:    / @steamyvegan  

Chipotle tofu and charred pepper salsa lettuce wraps with sweet potato chips
Serves 2-3
(Complete instructions within ingredients list before starting the method)
Ingredients:
For the tofu crumble:
1 280g block extra firm tofu
15ml olive oil
15ml light soy sauce or tamari
1.5 tsp cumin powder
1 ½ tsp dried oregano
1 tsp smoked paprika
½ tsp garlic granules

For the tofu sauce:
2 tbsp tomato puree
1 tsp red wine vinegar
1 tsp maple syrup
1 tsp chipotle paste
½ tsp liquid smoke
60ml water

For the salsa:
2 bell peppers (different colours ideally)
½ jalapeno, finely chopped
4 spring onions, finely sliced
1 lime, juice and zest
1 handful fresh coriander, finely chopped
1 small garlic clove, zested
100g cherry tomatoes, quartered

For the sweet potato:
3 small sweet potato, washed and cut into half cm rounds
1 tbsp olive oil
½ tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
¼ tsp cinnamon

To serve:
1 small gem lettuce, washed and leaves separated
1 avocado, sliced

Method
For the tofu:
– In a medium bowl, whisk together the olive oil, soy sauce, cumin, dried oregano, smoked paprika, and garlic granules.
– Crumble in the tofu and mix to coat.
– Bake at 180°C for 25–30 minutes, or air-fry for 15–18 minutes, tossing halfway through, until golden and crispy.
– While the tofu cooks, whisk together the sauce ingredients.
– Heat the sauce in a pan, add the tofu, and simmer for a few minutes, stirring regularly, until the sauce is thick and coats the tofu.
For the salsa:
– Place the peppers directly on the gas hob and char all over — this will take 5–8 minutes.
– Alternatively, cut the peppers in half and grill for 8–10 minutes, or until well caramelised and starting to char.
– Transfer the peppers to a bowl, cover, and let steam for 5–10 minutes. Then dice into small cubes.
– Mix the peppers with the remaining salsa ingredients and season to taste.
For the sweet potato:
– Add the sweet potatoes to a bowl and drizzle over the olive oil. Toss to coat.
– Add the seasonings and toss again to coat evenly.
– Air-fry at 180°C for 12–15 minutes, or until golden and soft, turning halfway through.
To assemble:
– Spoon the chipotle tofu into the lettuce wraps, top with charred pepper salsa, and add avocado if desired.
– Serve with sweet potato chips and enjoy.

0:00 Intro
1:10 Charred pepper salsa
6:19 Chipotle tofu crumble
10:20 Sweet potato chips



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