Ingredients:

  • 1 block (14 oz / 397g) firm tofu, drained and pressed
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1 tablespoon (15ml) adobo sauce (from the chipotle can)
  • Juice of 1 lime (about 2 tablespoons) (30ml)
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2g) salt
  • 1/4 teaspoon (1g) black pepper
  • 1 tablespoon (15ml) olive oil (for sautéing)
  • 1 medium onion, diced
  • 1 bell pepper, diced (any color)
  • Fresh cilantro for garnish (optional)

Instructions:

  1. Drain and press tofu to remove excess moisture (about 15-20 minutes).
  2. In a mixing bowl, combine olive oil, garlic, chipotle peppers, adobo sauce, lime juice, cumin, smoked paprika, salt, and pepper.
  3. Crumble the pressed tofu into bite-sized pieces and add to the marinade. Toss to coat evenly. Let it sit for at least 10 minutes.
  4. Heat olive oil in a large frying pan over medium heat. Add onion and bell pepper, sautéing until softened (about 5 minutes).
  5. Introduce the marinated tofu to the pan. Cook, stirring occasionally, until tofu is heated through and slightly crispy (approx. 10 minutes).
  6. Taste and adjust seasoning if necessary. Garnish with fresh cilantro, if desired.