Chili-Lime Crusted Tofu with Grilled Corn and Avocado Salsa
This vibrant, gluten-free dish features tofu coated in a zesty chili-lime rub, slow-cooked for maximum flavor and paired with a fresh grilled corn and avocado salsa. A quick and satisfying plant-based meal, perfect for busy weeknights.
- 16 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tbsp lime zest
- 2 tbsp lime juice
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1.5 cups fresh corn kernels (from 2 ears, or frozen & thawed)
- 1 large avocado, diced
- 0.25 cup red onion, finely chopped
- 0.25 cup cilantro, chopped
- 1 tbsp jalapeño, seeded and minced
- 0.5 tsp black pepper
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Instructions
In a large bowl, whisk together olive oil, lime zest, lime juice, chili powder, cumin, smoked paprika, and salt. Add tofu cubes and gently toss to coat.
⏱️ 3 minutesLightly coat the bottom of the slow cooker insert with a little olive oil. Arrange the tofu cubes in a single layer.
⏱️ 1 minuteSet the slow cooker to HIGH and cook tofu, uncovered, for 20 minutes to allow the crust to form and flavors to infuse.
⏱️ 20 minutes 🌡️ HIGHWhile tofu cooks, heat a grill pan over medium-high heat. Grill corn kernels for 3–4 minutes, stirring occasionally, until lightly charred.
⏱️ 4 minutes 🌡️ medium-highIn a medium bowl, combine grilled corn, avocado, red onion, cilantro, jalapeño, lime juice, and black pepper. Gently toss to make the salsa.
⏱️ 2 minutesServe the chili-lime tofu hot, topped with generous spoonfuls of grilled corn and avocado salsa.
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Nutrition Information
Per serving. Values are approximate and may vary.
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