This Chipotle-Spiced Tofu and Cilantro-Lime Brothy Rice bring together everything I love! Smoky chipotle tofu, zesty cilantro-lime rice, and a deeply aromatic broth simmered with guajillo, peppercorns, garlic, and jalapeño! It’s vibrant, comforting, and full of texture…the perfect cozy winter recipe!

Chipotle-Spiced Tofu and Cilantro-Lime Brothy Rice

Brothy rice recipes are all over my FYP right now! Of course, I couldn’t resist putting my own spin on the trend! This recipe keeps the broth light and delicate, yet surprisingly bold thanks to smoky guajillo, garlic, and cumin. It’s served with bright cilantro-lime rice and crispy chipotle-spiced tofu, giving you a bowl that’s equal parts cozy, flavorful, and satisfying!

Why You’ll Love This Recipe

✔ Big, Bold Flavor! Smoky chipotle, citrusy rice, and a slow-simmered broth = flavor explosion in your mouth.
✔ Cozy and Comforting: Warm broth, fluffy rice, and crispy spiced tofu come together for the ultimate comfort bowl.
✔ Affordable Ingredients: Most of the ingredients (spices, dried peppers, rice, and tofu) are budget-friendly and easy to find.
✔ Easy to Customize: Swap peppers, spices, broth, or herbs based on what you have on hand.
✔ Meal-Prep and Freezer-Friendly: The components store beautifully, and the broth gets more flavorful overnight! The broth can also be made in advance and frozen in a freezer-safe container for up to 3 months.

How to Make Chipotle-Spiced Tofu and Cilantro-Lime Brothy Rice

1. Make the Broth:

• Heat the oil in a medium pot over medium heat.
• Add onion, garlic, dried guajillo pepper, jalapeño, peppercorns, and cumin seeds.
• Pour in broth, add the bay leaf, and season with salt.
• Bring to a boil, then reduce heat to low.
• Cover with lid slightly ajar and simmer 1 to 4 hours (longer = deeper flavor).
• Strain through a fine mesh sieve and return broth to the pot.
• Add MSG (optional), adjust seasoning, and keep warm over low heat.

2. Cook the Cilantro-Lime Rice:

*stovetop instructions for Cilantro-Lime rice are on the recipe card at the bottom of the page in the NOTES section*

• Add rinsed rice and broth to the rice cooker.
• Cook on the white rice setting.
• Fluff and mix in lime zest, lime juice, and cilantro.
• Adjust with more lime or salt as needed.

3. Make the Crispy Chipotle-Spiced Tofu:

• Whisk soy sauce, chipotles in adobo, lime juice, agave, chipotle powder, smoked paprika, cumin, oregano, garlic powder, and salt.
• Toss in the shredded or crumbled tofu, then set aside.
• Heat oil in a sauté pan over medium heat.
• Add onion, garlic, and jalapeño. Cook, stirring often, until fragrant, 1 to 2 minutes.
• Add seasoned tofu and cook, stirring occasionally, until browned and crispy, 15 to 20 minutes.
• Taste and adjust seasoning, if necessary.

4. Assemble Your Bowl:

• Add a scoop of cilantro-lime rice to each bowl.
• Top with the crispy chipotle tofu.
• Ladle in hot broth.
• Garnish with cilantro, avocado, sliced chiles, pickled onions, or lime wedges. ENJOY!

Tips and FAQs

• Char when possible: Charring the onion, jalapeño, and guajillo adds smokiness and depth to the broth. HIGHLY recommend doing this when possible.
• Simmer longer for richer broth: At least 1 hour is good — 3 to 4 is chef’s kiss!
• Use super-firm tofu: It shreds beautifully and crisps without pressing.
• Season the tofu generously: The chipotle spice mix is essential for bold, smoky flavor.
• Adjust heat levels: Add extra chipotle for smoky heat or swap in pickled jalapeños for mild flavor.
• Make ahead friendly: Store broth, rice, and tofu separately for 3–4 days; reheat gently.

Can I make the broth ahead of time?

Yes! It tastes even better the next day. Store covered in the fridge up to 4 days or freeze up to 3 months.

Where can I find dried guajillo peppers? What if I can’t find them?

Dried guajillo peppers are a staple in Mexican cooking and add a mild, slightly sweet smokiness to the broth. I live in California, and here’s where I typically find them:

• Mexican or Latin American grocery stores: usually sold in bags in the dried chile section.
• The ‘international’ aisle: of most major supermarkets (look near the dried ancho or pasilla peppers).
• Bulk spice sections: at stores like Whole Foods, Sprouts, or local co-ops.
• Online: retailers like Amazon, Rancho Gordo, and various Latin markets ship dried chiles affordably.

If you can’t find them, no problem! Some great swaps (also found at above-mentioned locations) are dried ancho, dried pasilla, or dried New Mexico!

Can I air-fry or bake the tofu instead?

Yes! While I think sautéing gives more depth, air-frying or baking are great options as well!

To air-fry, place the seasoned tofu in an even layer in the basket and air-fry at 400°F for 10 to 15 minutes, shaking halfway.

To bake, pread the seasoned crumbled or cubed tofu on a parchment-lined baking sheet and bake at 400°F for 25 to 35 minutes, stirring halfway through, until browned and crisp around the edges. For extra crunch, broil for 2 to 3 minutes at the end.

Can I use extra-firm or even firm tofu instead of super firm?

Yes, you can! Press the tofu for 30 to 40 minutes to remove excess moisture. Crumble it with your hands, then season as directed.

For stovetop cooking, sauté in a bit of oil over medium-high heat for 20 to 25 minutes, stirring occasionally, until golden and crisp.

To bake it, spread the seasoned tofu on a parchment-lined tray and bake at 425°F for 25 to 35 minutes, flipping halfway.

To air-fry it, cook at 400°F for 15 to 20 minutes, shaking the basket halfway through.

All three methods give you crispy edges and a chewy, meaty texture!

Can I use brown rice instead of white rice?

Yes, but cook time will increase. Follow the instructions on your package and add the lime and cilantro at the end.

More Cozy and Affordable Recipes to Try!

Enjoy this Cozy, Smoky, Flavor-Packed Bowl All Winter!

Whether you’re craving something soothing and flavor-packed spicy, or eed the perfect meal-prep recipe for winter, this Chipotle-Spiced Tofu and Cilantro-Lime Brothy Rice brings all the comfort. It’s bright, bold, deeply savory, and perfect for chilly evenings! I hope this cozy bowl finds its way into your regular rotation!

If you give this recipe a try and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or Facebook, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes! xx!

Chipotle-Spiced Tofu and Cilantro-Lime Brothy Rice:

Ashley

This Chipotle-Spiced Tofu and Cilantro-Lime Brothy Rice brings together everything I love – smoky chipotle tofu, zesty cilantro-lime rice, and a deeply aromatic broth simmered with guajillo, peppercorns, garlic, and jalapeño! It’s vibrant, comforting, and full of texture…the perfect cozy winter recipe!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Up to 4 hours hrs

Course Lunch/Dinner, Main, Main Course, Meal Prep, Soup

Servings 4

Ingredients

  

1x2x3x

Broth:

• 1 tablespoon neutral oil, such as vegetable or canola
• 1 small white onion, roughly chopped (preferably charred, but optional)
• 6 cloves fresh garlic, smashed
• 1 dried guajillo pepper (preferably charred, but optional)
• 1 jalapeno, cut in half lengthwise (preferably charred, but optional)
• 1 teaspoon black peppercorns
• 1 teaspoon cumin seeds
• 6 cups vegan chick’n broth or vegetable broth
• 1 bay leaf, optional
• 1 teaspoon salt, plus more to taste
• ¼ teaspoon MSG, optional

Cilantro-Lime Rice

• 1 ½ cup white jasmine rice, rinsed
• 1 ¾ cup low-sodium vegetable broth
• The zest of 1 small lime, plus its juice
• ¼ loosely packed cup minced cilantro
• Salt, to taste

Chipotle-Spiced Tofu:

• 3 tablespoons soy sauce
• 2 tablespoons chipotles in adobo sauce, minced
• 1 tablespoon fresh lime juice
• 1 tablespoon agave
• 1 teaspoon chipotle powder
• 1 teaspoon smoked paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried Mexican oregano
• ½ teaspoon garlic powder
• ½ teaspoon salt plus more to taste
• 1 (16-ounce) block super firm tofu, crumbled by hand or grated with a cheese grater
• 2 tablespoons neutral oil
• 1 small white or yellow onion, diced
• 6 cloves fresh minced garlic
• 1 jalapeno or serrano pepper, deseeded and diced (plus more for garnish, optional)

Optional Garnishes:

• Fresh minced cilantro
• Thinly sliced avocado
• Thinly sliced jalapeno or serrano chili pepper (sub pickled jalapenos for less spicy version)
• Pickled red onion
• Lime wedges

Instructions

 

To Make the Broth:

• To start, prep the broth.
• Heat the oil in a pot over medium heat.
• Once the oil is hot, add the onion, garlic, dried guajillo pepper, jalapeno, peppercorns, and cumin seeds.
• Pour in the broth and add the bay leaf, and season with 1 teaspoon salt, stirring to combine.
• Increase the heat to medium-high and bring to a boil.
• Once at a boil, reduce the heat to low, cover with the lid slightly ajar, and simmer for at least one hour (the longer you simmer, the more flavorful the broth – I like to simmer it for around 3 to 4 hours).
• After the broth has been simmering for desired time, strain through a fine mesh sieve (make sure you don’t discard the broth!).
• Discard the veggies and seasonings and return the strained broth to the pot.
• Add the MSG (if using) and mix to combine. Taste and adjust seasonings, if necessary. Keep over low heat to keep warm, stirring occasionally.
• While the broth is simmering, make the rice and prepare the tofu.

To Make the Cilantro-Lime Rice:

• Add rinsed rice and 1 ¾ cups broth to the rice cooker.
• Cook on the standard white rice setting.
• Once done, fluff with a fork and mix in lime zest, plus lime juice, and cilantro.
• Taste and adjust with more lime juice or salt, if needed.

To Make the Crispy Tofu:

• In a large bowl, whisk together the soy sauce, chipotles in adobo sauce, lime juice, agave, chipotle powder, smoked paprika, ground cumin, dried Mexican oregano, garlic powder, and salt.
• Add the shredded tofu and toss to coat. Set aside.
• Heat the oil in a large sauté pan over medium heat.
• Once the oil is hot, add the onion, garlic, and jalapeño and cook, stirring often, until fragrant, 1 to 2 minutes.
• Add the seasoned tofu and cook, stirring every few minutes, until browned and crispy around the edges, 15 to 20 minutes.
• Taste and adjust seasonings, if necessary.

To Serve:

• Scoop cilantro-lime rice into bowls, top with the chipotle-spiced tofu, and ladle in hot broth.
• Finish with preferred garnishes and enjoy!

Video

Notes

Cilantro-Lime Rice Stovetop Instructions:

1. Add rinsed rice and 1 ¾ cup broth to pot.

2. Bring to a boil over medium-high heat then reduce heat to low.

3. Cover and simmer for 13 to 15 minutes, or until the water is absorbed.

4. Remove from heat, keep covered 5 minutes, then fluff with a fork.

5. Stir in lime zest, plus the lime juice, and cilantro. Adjust seasonings, adding more lime juice or salt if needed.

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