Try this CRISPY tofu, with a kick of chipotle! I used a spicy hummus to pack in even more zesty flavor. Delicious as a burrito bowl, or stuffed into tacos! Make it your own with your favorite toppings.
1/4 cup bread crumbs
1/2 tsp chili
pinch of chipotle
5 oz hummus
1/4 cup quick oats
1/4 tsp salt
1 pound (LB) tofu super-firm, pressed
2 bell peppers sliced (colors of choice)
cumin (to taste)
drizzle of olive oil
1 cup frozen corn
garlic powder (to taste)
onion powder (to taste)
1/2 red onion sliced
salt (to taste)
Press tofu on paper towels between 2 cutting boards with a weight on top to remove excess liquid (about 1-2 hours).
Preheat oven to 350°F (180°C).
Cut tofu into slices.
In a mixing bowl, combine bread crumbs, oats, and salt.
Mix hummus with Chipotle Tofu spices.
Spread hummus mixture onto tofu slices. Coat with bread crumb and oat mixture.
Place on a sprayed wire baking rack on top of a baking sheet lined with parchment.
Bake for 25 minutes, or until tofu is crispy.
On a separate baking sheet that’s lined and sprayed, place bell pepper slices, red onion slices, and frozen corn. Toss with olive oil, salt, onion powder, garlic powder, and cumin.
Bake for 30-35 minutes.
Serve tofu and veggies on taco shells with your favorite toppings! I used diced tomatoes, shredded lettuce, Greek yogurt, cotija cheese, avocado, and a lime wedge!
Serving: 1 serving (with two corn tortillas)