Chipotle Tofu Zucchini Recipe (with brined tofu)
This spicy Chipotle Tofu Zucchini Recipe is a quick, tasty, and easy weeknight dinner. The tofu is brined and sautéed with garlic, chipotle peppers, adobo sauce, cumin, and zucchini.
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This dish is for you if you happen to love tofu and are looking for a unique spin on cooking it, that doesn't involve elaborate methods to extract the liquid that comes with packaged tofu.
Just when I thought I had cooked tofu every single way possible, I stumbled on a tofu dish that told me otherwise.
I was scrolling through Instagram when I happened on a reel in which a content creator outlined her method for cooking tofu. I wish I had saved the reel so I could remember her name or handle, but alas, I did not.
In this reel, she proceeded to take the tofu out of the container it was in. She drained the liquid out of the container and cubed the "wet" tofu. She did not proceed to dry the tofu at all. Instead, she dropped the cut tofu in a pan with boiling water, added a generous amount of salt to the pan, and let it cook for about 5 minutes.
To me, her method for using brined tofu in a recipe would mean that I would not have to wash several kitchen towels or waste several paper towels that had been employed in the extraction of liquid from the tofu.
I did a quick Google search and found a brined tofu hack from @Omsom that was featured in this article on The Kitchen back in 2022. This differed slightly from the recent reel I saw.
In the post by @Omsom, the brine had a lot more salt, the tofu wasn't boiled in the brine, and the tofu sat in the brine for a lot longer.
So, I decided to brine the tofu (using a combination of the methods I came across) for this Vegan Chipotle Tofu Zucchini dish!
Benefits of brining tofu
If you haven't brined tofu to use in a dish, then I would urge you to give it a try.
I have tried several methods to cook tofu that result in firm tofu that's not mushy. I have used cornstarch and an easy air fryer method, too. So, I love to add brined tofu to my repertoire of cooking tofu.
To me, brined tofu has a denser, firmer texture, and it seems to taste more flavorful, like it absorbed more of the flavors it was engulfed with. And, I didn't have a wad of kitchen towels to wash or paper towels to discard!
What are the ingredients needed to make this Vegan Chipotle Tofu Zucchini recipe?
You will need the following 9 ingredients:
- Extra-firm tofu
- Salt
- Onion
- Garlic
- Smoked paprika
- Cumin
- Cayenne
- Zucchini
- Chipotle peppers in adobo sauce
You will also need some olive oil to saute the ingredients together, some black pepper to season this dish with, and some parsley or cilantro to garnish it with.
Substitutions
- Extra-firm tofu
Firm tofu or super firm tofu could be good plant protein substitutes for extra-firm tofu. However, chickpeas, black beans, or mushrooms can also be used instead of tofu.
- Onion + Garlic
My opinion is that fresh onion and fresh garlic add so much flavor to this dish. If you prefer not to have to peel and chop onions and garlic, then most stores sell peeled and chopped garlic and onions in their produce section, and these would be great substitutes. However, if you cannot find fresh onion or garlic, then onion powder and garlic powder could be substituted.
- Spices
I used a combination of smoked paprika, cumin, and cayenne. I felt these complemented the chipotle peppers in adobo sauce well. However, these could be substituted with two teaspoons of curry powder. Or the cumin could be replaced with coriander. The cayenne could be left out for a milder curry.
- Zucchini
Zucchini is currently on sale everywhere I go, so I used some. However, the zucchini can be replaced with red bell pepper, green bell pepper, carrots, peas, celery, corn, or a combination of mixed vegetables.
- Chipotle peppers in adobo sauce
I used canned Chipotle peppers in adobo sauce. However, if you want to substitute this, then use two tablespoons of tomato paste mixed with 2 teaspoons of smoked paprika and 1 teaspoon of cayenne or ancho chili powder.
Instructions
This recipe is so easy to make.
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- First off, let's brine the tofu!
How to brine tofu
Open the packaged tofu and discard the liquid in it. Then, set the tofu block on a cutting board and cube it into bite-sized pieces.
Add about 4 cups of water and 4 teaspoons of salt to a pan, and bring it to a boil on a stovetop set to medium-high heat. When the water is bubbling, add in the cubed tofu. Turn the heat on the stovetop to high and let the tofu simmer in the salted water for about 5 minutes.
Turn the stove off and, using a slotted spoon, remove the cubed tofu from the boiling salted water. Set the tofu aside on a paper towel or kitchen towel-lined plate.
- After the tofu is brined, peel and chop the onion and garlic.
- Add the oil to a large skillet, and add the chopped onion and garlic to the skillet. Let this mixture saute for about 10 minutes over medium heat. Stir this mixture often so the onion and garlic do not burn.
- While this is cooking, rinse and cut the zucchini into bite-sized pieces. Also, chop up 3 chipotle peppers.
- Then, add in the brined tofu, cut zucchini, smoked paprika, cumin, and cayenne, and saute another 10 minutes, stirring often. I do not add any broth or water as the zucchini gives out some liquid as it cooks, and (to me) that is enough for this dish.
- After 10 minutes or when the zucchini and tofu are slightly charred, add in the chipotle peppers and adobo sauce and stir well. Let this saute for about a minute or so. Then remove from the heat.
- Season this Vegan Chipotle Tofu Zucchini dish with some salt and pepper to taste.
- Sprinkle on some fresh, chopped parsley and red pepper flakes (this is totally optional unless you are a glutton for heat, like I am) and enjoy!
Serving suggestions:
This Vegan Chipotle Tofu Zucchini saute is delicious served with some rice or roti.
With only 100 calories per serving, this dish can also be served as a bowl with some brown rice, chopped cucumber, avocado, sliced fresh tomatoes or salsa, limes, and some turmeric quinoa.
This Vegan Chipotle Tofu Zucchini saute can also be enjoyed in some tacos, topped with some fresh guacamole and cilantro.
Or, it can be enjoyed as part of a vegan burrito bowl with nachos or shredded and fried corn tortillas, pinto beans, blistered poblano pepper, and avocado.
Storage and reheating
Leftovers of this Vegan Chipotle Tofu Zucchini Saute are best stored in an airtight container in the fridge. This dish should stay fresh for about 5 days.
To reheat, add the portion to a small pan and reheat it over medium heat for about 2-3 minutes, stirring often.
This dish can also be reheated in the microwave. Just place the portion you desire in a microwave-safe bowl and microwave for 30 to 60 seconds until it is the temperature you desire.
I hope you try this Vegan Chipotle Tofu Zucchini dish. It is so easy and tasty. It comes together in about 30 minutes, and you only need 9 ingredients to make it. You can meal prep a couple of batches of this recipe and have a healthy, plant-protein-packed lunch or dinner to enjoy on weeknights when you are time-crunched and tired!
Thanks so much for stopping by. If you make this recipe, please let me know in the comments below what you think of it, or tag your creation on social media with @savoryspin or #savoryspin.
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A few more of our favorite tofu recipes:
Ingredients
- 4 cups water
- 4 teaspoon salt
- 1 block extra-firm tofu
- 2 tbsp. olive oil
- ½ a large yellow onion (approx. 1.5 cups)
- 3 cloves garlic (approx. 2 tablespoons)
- 1 teaspoon smoked paprika
- 1 teaspoon cumin powder
- 1 teaspoon cayenne powder
- 1 small zucchini (approx. 2 cups)
- 3 chipotle peppers and 1 tbsp. adobo sauce (from 1 can of Chipotle peppers in adobo sauce)
- Salt and black pepper to season
- 1 tbsp. Fresh parsley and red pepper flakes (OPTIONAL)
Instructions
- First off, brine the tofu. Open the packaged tofu and discard the liquid in it. Then, set the tofu block on a cutting board and cube it into bite-sized pieces.
- Add about 4 cups of water and 4 teaspoons of salt to a pan, and bring it to a boil on a stovetop set to medium-high heat. When the water is bubbling, add in the cubed tofu. Turn the heat on the stovetop to high and let the tofu simmer in the salted water for about 5 minutes.
- Turn the stove off and, using a slotted spoon, remove the cubed tofu from the boiling salted water. Set the tofu aside on a paper towel or kitchen towel-lined plate.
- After the tofu is brined, peel and chop the onion and garlic.
- Add the oil to a large skillet, and add the chopped onion and garlic to the skillet. Let this mixture sauté for about 10 minutes over medium heat. Stir this mixture often so the onion and garlic do not burn.
- While this is cooking, rinse and cut the zucchini into bite-sized pieces. Also, chop up 3 chipotle peppers.
- Then, add in the brined tofu, cut zucchini, smoked paprika, cumin, and cayenne, and sauté another 10 minutes, stirring often. I do not add any broth or water as the zucchini gives out some liquid as it cooks, and (to me) that is enough for this dish.
- After 10 minutes or when the zucchini and tofu are slightly charred, add in the chipotle peppers and adobo sauce and stir well. Let this sauté for about a minute or so. Then remove from the heat.
- Season this Vegan Chipotle Tofu Zucchini dish with some salt and pepper to taste.
- Sprinkle on some fresh, chopped parsley and red pepper flakes (this is totally optional unless you are a glutton for heat, like I am) and enjoy!
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This worked exactly as written, thanks!
What an interesting and unique way to cook tofu. I only eat tofu that is super firm and crisp, so this cooking method sounds right to me. Needless to say, the entire dish looks terrific and inviting!
I must admit that I've never heard of brined tofu until now. I do love learning about new cooking techniques, though, so I appreciate you sharing this style. And that looks absolutely delicious, btw!!
Lovely spice combination in this recipe!
I like the idea of brining tofu..it looks so colourful and full of flavour.
This turned out absolutely delicious! I actually tried brining tofu some time ago and the tofu turned out too salty. But that wasn’t the case with this. Awesome recipe!