Chipotle Tofu, Strawberry-Cayenne Salsa

IMG_1445I’m not a vegetarian but my sister has been for most of her life. Almost everything I’ve learned about vegetarian cooking I ‘ve learned from her. So, sis, this one is for you!

Featured here with cilantro rice. I’m liking the heat, texture and savory vs. sweet battle in this combination. I think next time I will add some guac or sour cream to give it more depth.


  • 3 T Lime Juice
  • 2 T Soy
  • 1 T Olive Oil
  • 2 t Agave
  • 3 Garlic Cloves, chopped
  • 2 Cayenne Peppers, chopped
  • 1 t Black Pepper, ground


  • 2 T Flour
  • 2 t Chipotle, ground
  • 1 t Black Pepper, ground
  • 1 t salt

Strawberry-Cayenne Salsa

  • 1 C Strawberries, diced
  • 1/2 C Cucumber, diced
  • 2 Cayenne Peppers, diced
  • 1/4 C Green Onion, diced
  • 2 T Lime Juice
  • 2 T Olive Oil
  • 1 t Black Pepper, ground
  • 1/2 t Salt


  • Extra Firm Tofu, 16 oz.
  • 2-4 T Olive Oil for frying

The tofu needs to be of the extra firm or medium firm variety, otherwise it won’t hold up to the processing.

To process the tofu, first dry it out. This involves 2 plates, loads of paper towels and something that weighs about 5 pounds; I use a bag of sugar. Lay 3-4 paper towels on a plate, put the tofu on top, layer 3-4 more paper towels on the tofu, put the plate on top of that, then put the 5 lb thing on top of the upper plate.  Balance can be tricky here but you’ll figure out a method. The point is to squeeze out as much liquid as possible. I change out the paper towels twice, sometimes three times, letting the paper towels do their job for about 15 minutes each time.

Slice the dried out tofu into 1/4 – 1/2 inch slices. Whisk up the marinade and place it in a Ziploc bag with the tofu, gently turn the bag about to coat the tofu. Its best to marinate overnight but a few hours will do.

Drain the tofu slices, picking out the bits of garlic and pepper. Lay on a paper towel or two to dry a little. Then place the tofu in another Ziploc with the coating. Shake gently to coat. Fry the coated tofu slices in 2-4 T olive oil over medium high heat until browned on both sides, about 4 minutes each side.

To make the salsa, just stir the ingredients together and refrigerate for a least two hours, overnight being best.

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