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    You are here: Home / Sandwiches / Chipotle Baked Tofu Sandwiches with Pineapple Guacamole

    LAST UPDATED: January 27, 2022 • FIRST PUBLISHED: January 11, 2017

    Chipotle Baked Tofu Sandwiches with Pineapple Guacamole

    Jump to Recipe Print Recipe
    Chipotle Baked Tofu Sandwiches

    Smoky chipotle slathered tofu slices are baked up and piled onto crusty rolls with creamy pineapple guacamole to make these satisfying and spicy vegan sandwiches.

    Two Halves of a Chipotle Baked Tofu Sandwich on a Plate, Bunch of Greens, Water Glass, and Lime Half in the Background

    We're a week and a half into 2017, and guess what? I feel like I'm finally getting control of my schedule! This is something I'm promised myself I'd do at the start of just about every new year since becoming an adult, and it never happened. It's still pretty soon to tell, but I'm definitely off to a good start.

    Close Up of a Chipotle Baked Tofu Sandwich on a Plate

    I have kitchen days now, where I develop, test and/or photograph a few recipes over the course of a day. This is as opposed to just cramming in recipes individually between other bits of work, which is what I've been doing since I started blogging. It's much less stressful this way. I'm strategic about planning my kitchen days too -- I try to schedule them on days I have an evening yoga class, because it forces me to get things wrapped up and clean up the kitchen in time to get out the door for class. And I always try to make at least one super satisfying dish on yoga days, because the yoga classes I go to are hard, and it's eight hundred degrees in the room, so by the time I get home, I'm hungry as heck.

    Chipotle Baked Tofu on a Parchment Paper-Lined Baking Sheet

    Usually a sandwich is my go-to after yoga dinner. If I plan everything right the sandwich is ready to go or can be quickly assembled when I get home. And a good vegan sandwich, done right, can be a seriously satisfying meal.

    Take these sandwiches for example. Spicy tofu and creamy guac piled on a crusty roll is exactly what I need when I'm all post-yoga ravenous. The tofu is the only part of the meal that could use reheating, and really, that's not even a requirement (but maybe in January it kind of is). When I do reheat it I just pop it in the microwave for a minute, and it's as good as new. I happened to have a pineapple on hand when I made these, so I decided to whip up some pineapple guacamole as topping. The sweet little bits of fruit were the perfect contrast to the smoky, spicy chiptole baked tofu.

    Close Up of a Hand Holding Half of a Chipotle Baked Tofu Sandwich
    Two Halves of a Chipotle Baked Tofu Sandwich on a Plate, Bunch of Greens, Water Glass, and Lime Half in the Background
    5 from 1 vote
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    Chipotle Baked Tofu Sandwiches with Pineapple Guacamole

    Smoky chipotle slathered tofu slices are baked up and piled onto crusty rolls with creamy pineapple guacamole to make these satisfying and spicy vegan sandwiches.
    Course Sandwich
    Cuisine American
    Prep Time 15 minutes
    Cook Time 40 minutes
    Total Time 55 minutes
    Servings 4 sandwiches
    Calories 572 kcal
    Author Alissa

    Ingredients

    For the Chipotle Baked Tofu

    • 1 14 ounce package extra firm tofu, drained and pressed
    • ¼ cup maple syrup
    • 2 tablespoons adobo sauce, from a can of chipotle peppers
    • 2 tablespoons lime juice
    • 1 tablespoon soy sauce
    • 1 garlic clove, minced
    • 1 teaspoon ground cumin
    • 1 teaspoon smoked paprika

    For the Pineapple Guacamole

    • 2 ripe avocados, pitted and peeled
    • ¼ cup finely chopped fresh cilantro
    • 3 tablespoons lime juice
    • 1 medium tomato, seeded and diced
    • ¼ cup chopped red onion
    • 1 garlic clove, minced
    • 2 cups finely chopped pineapple
    • salt to taste

    For the Sandwiches

    • 4 6 inch sandwich rolls, sliced open
    • lettuce and/or sprouts

    Instructions

    Make the Chipotle Baked Tofu:

    1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
    2. Slice the block of tofu in half, width-wise, then slice each half into 8 rectangular slabs. Stir the maple syrup, adobo sauce, lime juice, soy sauce, garlic, cumin and smoked paprika together in a small bowl.
    3. Brush both sides of each piece of tofu with the adobo mixture, and arrange on the prepared baking sheet. Bake 20 minutes, then gently flip the pieces and brush with some additional sauce. (You should still have jut a bit of sauce left - hang on to it.) Bake 20 minutes more, until the sauce is dried and the tofu pieces have shrunk a bit and dried out.

    Make the Pineapple Guacamole

    1. While the tofu bakes, place the avocado into a medium bowl and mash with a fork. Stir in the cilantro, lime juice, tomato, red onion, garlic and pineapple. Season with salt to taste.

    Make the Sandwiches

    1. Stuff the rolls with the chipotle baked tofu slices, then top with any remaining sauce, pineapple guacamole and sprouts or lettuce. Serve.

    Recipe Notes

    For extra-spicy chipotle baked tofu, increase the amount of adobo sauce. Taste-test the sauce and use your judgement. The leftover adobo sauce and chipotle peppers can be frozen for later use.

    Nutrition Facts
    Chipotle Baked Tofu Sandwiches with Pineapple Guacamole
    Amount Per Serving
    Calories 572 Calories from Fat 231
    % Daily Value*
    Fat 25.7g40%
    Saturated Fat 5.5g28%
    Sodium 1142mg48%
    Potassium 941mg27%
    Carbohydrates 76.8g26%
    Fiber 11.9g48%
    Sugar 27.8g31%
    Protein 17.5g35%
    Calcium 270mg27%
    Iron 5.6mg31%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Sara says

      January 23, 2017 at 3:43 pm

      This is SOOOOO GOOOOD!!! I was worried it was going to be to spicy for my kids, but they loved it, too! The texture of the tofu is nice and chewy. Will make again, for sure.

      Reply
      • Alissa Saenz says

        January 26, 2017 at 9:09 am

        Yay! Glad you liked it! That's why I used the sauce and not the peppers themselves - no seeds, so it's less spicy. :)

        Reply
    2. Marieke says

      January 26, 2017 at 12:00 pm

      The recipe looks delicious! I've been looking for chipotle peppers in adobo sauce but I've been unable to find it so far, do you know any other sauces that could work with the recipe?

      Reply
      • Alissa Saenz says

        January 26, 2017 at 5:29 pm

        You could try playing around with different types of hot sauce - maybe sriracha or cayenne pepper hot sauce, and if it's too hot you could cut it with a bit of tomato sauce.

        Reply
    3. LM says

      March 19, 2017 at 1:09 pm

      Amazing recipe, will be making it for the 3rd time now! The best tofu I've ever made, super crispy and a great texture. My boyfriend who does not love the taste or texture of tofu could not get enough of this dish. Not too spicy but if you're worried about that the pineapple avocado guac really tames the spice.

      Reply
      • Alissa Saenz says

        March 19, 2017 at 5:22 pm

        Yay! I'm glad you both enjoyed it!

        Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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