Sheet-Pan Tofu With Corn and Chiles
Updated Aug. 27, 2024
- Total Time
- 45 to 50 minutes
- Prep Time
- 15 minutes
- Cook Time
- 30 to 35 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1(14- to 16-ounce) package extra-firm tofu, cut crosswise into 1-inch-thick slices
- 1tablespoon cornstarch
- 1¾teaspoons fine sea or table salt, plus more as needed
- 1teaspoon chili powder, plus more as needed
- ½teaspoon ground cumin, plus more as needed
- 3cups fresh or frozen corn kernels (from about 3 large ears)
- 2jalapeños, halved, seeded if desired and thinly sliced
- 1red onion, halved and thinly sliced into half-moons
- 1poblano chile, halved, seeded and thinly sliced (1 cup sliced poblanos)
- 3tablespoons extra-virgin olive oil, plus more for drizzling
- 1lime, halved
- 1garlic clove, finely grated or minced
- ½cup chopped fresh cilantro or basil
Nutritional analysis per serving (4 servings)
328 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 39 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 14 grams protein; 684 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Step 2
Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels), and place a flat cutting board or baking pan on top. If your cutting board is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes and up to 45 minutes.
- Step 3
While tofu drains, in a medium bowl, stir together cornstarch, ½ teaspoon salt, chili powder and cumin.
- Step 4
In another bowl, combine corn, about half of the jalapeño slices (save the rest for later), red onion, poblano, 2 tablespoons olive oil and remaining 1¼ teaspoons salt, mixing well.
- Step 5
Transfer drained tofu to a cutting board and cut into 1-inch cubes, patting them dry with paper towels. Add to the bowl with the cornstarch. Toss well to coat the cubes, then drizzle in 1 tablespoon olive oil, tossing gently to coat.
- Step 6
Arrange the tofu on a baking sheet, spacing it out. Roast for 15 minutes, then flip the tofu cubes and nudge them over to one side of the baking sheet. Spoon the corn mixture onto the empty half of the baking sheet. Drizzle tofu and corn with a little more oil. Continue to roast until the tofu is golden brown and crisp, 15 to 20 minutes longer, stirring the corn once while roasting.
- Step 7
Meanwhile, squeeze the juice of the lime into a small bowl, and add a pinch each of chili powder, cumin and salt. Stir in the remaining jalapeño slices and garlic.
- Step 8
Just before serving, pour the lime-chile mixture over the corn, tossing well. Top everything with cilantro or basil, and serve.
Private Notes
Comments
Spring for the under-$20 Tofuture tofu press. Skip the mess and the wasted paper towels and get perfectly drained tofu every time.
I use a washable kitchen towel. No reason to use a single use towel.
This was excellent! I added a can of drained black beans to the corn mixture for extra heft and protein. Textures and flavours are superb - will be filing this away as quick, easy, and healthy supper!
Made this as suggested but skipped the jalapeño. Delicious! I served it over rice but any grain would be good. And I appreciated the suggestion to dust the tofu with the cornstarch powder by putting it all in a bag and gently shaking it. Worked great!
I liked the salad although I may have had the tofu in the oven too long. I enjoyed the leftovers. Would cook again. I dried the tofu in paper towels and maybe had too much weight to absorb the water. THe tofu was just firm and not extra firm so try extra firm next time. Fresh corn is amazing.
I was asked to bring a vegan dish to a dinner for a crowd and chose this one. (I should know by now not to pick a recipe I’m trying for the first time to bring to other people, but I never learn). My plan was to double the recipe so I got six ears of corn at our local farm stand, but found that they only yielded about three cups of kernels. Has anyone else had this experience? If so did you supplement the fresh corn with frozen? I would not use as many jalapeños next time—my fingers are still burning from chopping them. Also, as one other person has suggested, I would add some agave nectar to the dressing—it needed a little sweetness.