Tofu en Crema de Chipotle (Dairy-Free Recipe)
This tofu en crema de chipotle is a smoky, spicy, creamy, dairy-free twist on the Mexican dish pollo en crema de chipotle. It’s packed with flavor, easy to make, and perfect for weeknight dinners, tacos, or bowls.
Pollo en Crema de Chipotle but Made with Tofu
If you don’t know, pollo en crema de chipotle is a traditional Mexican dish made with chicken simmered in a creamy, smoky chipotle pepper sauce, and with a generous helping of Mexican crema.
Growing up, it was one of my absolute favorite dishes. But now that I’m living a plant-based life, I had to give it a vegan twist.
And let me tell you, my tofu en crema de chipotle does not disappoint. It still has everything I loved about the original chicken-based version — all that rich, bold, spicy flavor, and that luscious, creamy sauce that never disappoints.
This perfectly seasoned tofu soaks up every bit of that smoky chipotle sauce and gives you the same satisfying flavor… just without the meat or dairy.
Tofu en Crema de Chipotle Made Dairy-Free
It’s inspired by the traditional dish, but made completely vegan and dairy-free, and still totally satisfying.
Serve it with rice, scoop it into warm tortillas to make tacos, or build a loaded chipotle tofu bowl. You really can’t go wrong with this dish.
And you want to know the best part?
This easy tofu dinner comes together in about 30 minutes! Plus, it uses simple ingredients you probably already have in your plant-based kitchen.
There’s no expensive, fancy meat substitutes — just whole foods, classic Mexican flavors, and one of my favorite pantry staples: chipotle in adobo sauce.
Amigos, if you’re craving a cozy Mexican comfort dish, looking for a new way to use that tub of tofu in your fridge, or searching for a vegan Mexican recipe that’s bursting with bold, smoky flavor — this one’s for you.
Why You’ll Love This Vegan Chipotle Tofu
• A plant-based twist on a classic Mexican dish.
• The ingredients are all kitchen staples in a plant-based kitchen.
• No dairy in this version, so perfect for those lactose intolerant.
• Quick and easy and ready in about 30 minutes!
• Meal prep-friendly and the flavors get even better the next day.
Tofu in Chipotle Cream Sauce Ingredients
Tofu: Use either extra firm tofu or firm tofu. You can use tofu that’s been previously frozen then thawed or use fresh and pressed tofu.
Chipotle in Adobo: You can get the small cans at any grocery store.
Roma Tomatoes, Onion, and Garlic: These vegetables, along with the chipotles, are used to make the sauce.
Dairy-Free Cream Options: You can use your favorite store-bought vegan sour cream or you can make your own with cashews or almonds. I use my homemade almond crema.
Seasonings: To season the tofu cutlets I use salt, onion powder, garlic powder, paprika, and ground black pepper. For the crema I also add vegetable bouillon powder and you could add some nutritional yeast if you’d like.
Water: To blend the chipotle cream sauce.
Oil: I use olive oil but you can use your favorite oil.
How to Make Tofu en Crema de Chipotle
1. Press The Tofu:
Drain the tofu and place it in a tofu press. If you don’t have one, wrap it in several layers of paper towels or a clean kitchen towel, then place it between two cutting boards and weigh it down with a heavy pan. Let it press for 15–20 minutes to remove excess moisture.
2. Slice The Tofu:
Slice the tofu block into quarters.
3. Season and Cook The Tofu:
Heat a large skillet over medium heat and add the oil. Arrange the tofu quarters in a single layer, then season the top side with salt, onion powder, garlic powder, paprika, and ground black pepper. Cook until the bottom is golden and crispy, then flip each piece, season the other side, and cook until crispy on that side too.
4. Make Chipotle Cream Sauce:
While the tofu is cooking, add the water, soaked and peeled almonds, and garlic cloves to a blender. Blend until smooth. Then add the tomatoes, chipotle peppers, onion, salt, and bouillon powder, nutritional yeast if using, and blend again until completely smooth. Taste and adjust the seasoning and spice level as desired.
5. Add Chipotle Cream Sauce to Tofu:
If you have a high-speed blender, simply pour the sauce directly over the tofu cutlets in the skillet. If your blender is less powerful, strain the sauce into the skillet instead. Gently move the tofu around to coat each piece evenly with the sauce.
6. Simmer:
Let the tofu simmer gently for 8 to 10 minutes, allowing the flavors to come together. Carefully, taste the sauce before serving and adjust the seasonings if needed. Serve as desired.
How to Serve Tofu al Chipotle
- As a Main Dish: Serve with Mexican white rice, your favorite green veggies, and warm corn tortillas. A refreshing agua fresca—like watermelon or orange-papaya agua fresca—pairs perfectly with this flavorful meal.
- As Tacos: Warm up some corn tortillas and fill them with this smoky, creamy chipotle tofu. Top with fresh cilantro, diced onions, and a squeeze of lime for delicious, spicy chipotle tofu tacos that’ll steal the show at any taco night.
- With Pasta: Serve with your favorite pasta shape and use the creamy chipotle sauce to coat the noodles.
- As a Bowl: Build your chipotle tofu bowl by layering this creamy, smoky tofu over Mexican rice. Add toppings like black beans, fresh avocado, pickled red onions, and a drizzle of crema for a colorful, satisfying vegan meal.
How to Store and Reheat
Refrigerate: Allow leftovers to come to room temperature, then store in an airtight container in the refrigerator for up to 4 days.
Freezer: I do not recommend freezing because the tofu will change texture and the chipotle cream sauce will change consistency.
Reheat: To reheat on the stovetop, simply warm the tofu and sauce in a skillet over medium-low heat until heated through, stirring occasionally to prevent sticking.
You can also microwave it in 30-second bursts, stirring in between. If the sauce has thickened too much, just add a splash of water or plant-based milk to loosen it up.
More Mexican Tofu Recipes
- Shredded Tofu Flautas
- Vegan Chicharron Made with Tofu
- Tofu Scramble with Potatoes
- Crispy Baja-Style Tofu Tacos
- Mexican-Style Tofu Scramble
- Marinated Tofu Queso
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
Tofu en Crema de Chipotle (Vegan + Dairy-Free)
Ingredients
- Two 16oz Firm Tofu drained and pressed (I use House Foods Premium Extra Firm Tofu)
- 2 Tablespoons Olive Oil
- 1 teaspoon salt adjust to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon ground black pepper
- ¾ cups water
- ½ cup almonds soaked overnight or boiled 10 minutes and peeled
- 2 medium garlic cloves
- 2 large Roma tomatoes quarted
- 3 whole chipotle peppers in adobo adjust to taste
- ½ cup white onion roughly chop
- ¼ teaspoon salt adjust to taste
- 1 teaspoon vegetable bouillon powder adjust to taste
- 1 teaspoon nutritional yeast optional
Instructions
- Drain the tofu and place it in a tofu press. If you don’t have one, wrap it in several layers of paper towels or a clean kitchen towel, then place it between two cutting boards and weigh it down with a heavy pan. Let it press for 15–20 minutes to remove excess moisture.
- Slice each tofu block into even-sized quarters.
- Heat a large skillet and once hot add the olive oil.
- Arrange the tofu cutlets in a single layer. Season top side with salt, onion and garlic powder, paprika, and ground black pepper.
- Cook the tofu until golden and crispy, flip over, season, and cook until golden and crispy on this side too.
- While the tofu cooks make the chipotle cream sauce. In a blender cup pour the water, add the soaked almonds and garlic cloves. Blend until smooth.
- Add the chipotles in adobo, tomatoes, onion, salt, bouillon powder, and nutritional yeast. Blend until completely smooth.
- If you have a high-speed blender, simply pour the sauce directly over the tofu cutlets in the skillet. If your blender is less powerful, strain the sauce into the skillet instead. Gently move the tofu around to coat each piece evenly with the sauce.
- Simmer for 8 to 10 minutes. taste and adjust seasoning if needed, then serve as desired or suggested in the article.
Recipe Notes & Pro Tips
Nutrition
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Looking for a Barro Plate Like Mine
Amigos so many of you ask me where I get my beautiful Mexican pottery from. The answer is Mexico. I know many of you can’t travel so I’ve put together a gorgeous collection from Amazon. Click the image below to go check it out.
Nancy Lopez is a Mexican-born food writer and author of Mexican Tamales Made Meatless. Raised in the U.S. and now living in Southern Mexico, she creates authentic vegan and vegetarian Mexican recipes rooted in tradition and tested for real home kitchens.Read more…
