A celebration of eating, writing, and moving with balance and love.

A celebration of eating, writing, and moving with balance and love.

Citrus Chipotle Baked Tofu

Tofu for People Who Say Tofu is Bland – Citrus Chipotle Baked Tofu



Warning, I’ve got a little bit of a tofu related mini-rant for ya. But then I’ve got a recipe for ya, so we’ll call it even.

I get so tired of hearing people who don’t actually eat tofu profoundly proclaim that tofu has no flavor. Like… duh? It’s soybean mush. Of course it doesn’t have flavor until it is seasoned/flavored and cooked. Nobody (that I know of) eats plan, uncooked tofu.

I don’t know from personal experience, but I’m guessing that unseasoned/unflavored/uncooked chicken breast, pork loin, ribeye are probably don’t taste that good either. But, hey, maybe that’s just me. Maybe I don’t have the zombie palate of the people who apparently eat uncooked tofu on a semi-regular basis.

Okay – this is the end of my passive aggressive rant. Now onto my tofu recipe!

All of these flavors together are perfect. The tofu is sweet and acidic from the fresh citrus juice. There’s spice and kick from the chipotle powder. And then there’s a subtle nutty flavor from the sesame oil. It all melds into a fantastic flavor combination.

And there’s flavor… lots of flavor, for those who claim that tofu has no flavor.

So go and make this delicious tofu. I recommend letting the tofu marinate longer than 30 minutes. I marinated mine for about a day, but that was just because I prepped it the day before and cooked it when I had the time the following day.

I’d also like to note that unlike the leftover marinade from, let’s say, any raw meat, you can repurpose this one. Maybe a salad dressing? Or heat it and pour over the tofu once it’s done cooking? Marinate some chicken thighs with it? The possibilities are endless — don’t waste food. That’s bad. And a pet peeve of mine.

Citrus Chipotle Baked Tofu
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  • 1 (16 oz) block extra firm tofu
  • 1 lemon
  • 1 lime
  • 1 orange
  • 1 tablespoon sesame oil
  • 1 tablespoon raw, local honey
  • 1 teaspoon chipotle chile powder
  • 2 teaspoons blonde coconut sugar


  1. First, you'll need to extract all the extra water from the tofu. If you're like me and don't own a tofu press, do this by patting it repeatedly with a tea towel or some paper towels.
  2. You might also want to wrap the tofu in a separate tea towel and set it back in the fridge with something heavier than the tofu, but not too heavy (maybe a textbook or iron skillet.)
  3. Now we'll make the marinade. Cut the citrus fruits in half. Squeeze the juice into a small bowl along with the honey, chipotle powder, and sesame oil. Mix until well combined.
  4. When most of the water has been extracted from the tofu, cut it into 1-inch cubes.
  5. In a shallow pan, pour the marinade over the tofu. Let the tofu marinate for at least 30 minutes. This is the time to preheat your oven to 425 degrees.
  6. When you're ready to bake the tofu, place it on a nonstick baking sheet.
  7. Sprinkle the tofu with more chipotle powder and the coconut sugar.
  8. Bake for 30 minutes.

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