Recipe Tomato, Chipotle in Adobo and Coffee Marinade


Site Owner
Staff member
11 Oct 2012
A Pom in NSW, Aus
I have to confess that I would never have dreamed of using coffee in a marinade if it wasn't for the ingredient challenge. We're not 100% taken with this yet. It needs a little tinkering with quantities for our taste but should be fine for more normal palates (we're heavy of chillies at the moment).
Our chipotle in adobo come ready chopped and mixed into the sauce. If your's are whole, use 2 whole chipotle and 1 tbsp of adobo sauce, more if you like the flavour.
We found the original recipe was too sweet with 3tbsp of honey in it, so second time we cooked it we only used 2 tbsp.

As a useful taste test, first time around, we made this recipe in 2 halves omitting the coffee from the mix, dividing it into 2 after the food processor and adding half a cup of coffee to one half and half a cup of water to the other before marinating and cooking.

It may seem odd cooking the tofu before marinating it, but it works much better and is something we'll be doing again in future. We tested the theory with some cooked and some not cooked before being placed in the marinade and despite another hour in the oven, the pre-cooked tofu tasted the best.

1 packet of extra firm tofu ,drained
1 tin of tomatoes
150ml red wine
1 cup of strong brewed fresh coffee
2 heaped tbsp of chipotle in adobo
2 tbsp honey, maple syrup or other vegan sweetener
4 cloves garlic, peeled and roughly chopped
1 tbsp smoked sweet paprika
1-2 tbsp tomato pureé (optional).

  1. Slice the tofu into 1 cm wide slices. Heat a frying pan over a medium heat, add 1 tbsp oil, wait until it is hot and add the tofu. Gently fry until each side is well fried about 15 minutes per side. Remove from heat and allow to cool. (you can grill the tofu if you wish to cut down on the calories) .When cool enough to handle, slice into 1cm thick cubes and place into a suitable dish to marinade in. Set aside.
  2. Meanwhile, place the remaining ingredients into a food processor and process until you have a thin liquid marinade than is not a smooth pureé, having a little texture left to it.
  3. Pour the marinade over the cooked tofu and allow to stand for several hours,
  4. Cook for an hour or so in an oven at 200°C coveted with foil, until the marinade is thick and glossy over the tofu. Check the taste is to your liking, adding more honey/maple syrup as needed or salt and pepper, and serve whilst hot.

The left hand side is the version with coffee in it and the right hand side is without.
The LHS was a tad to bitter for our liking at first, but it grew on us as we ate our meal. The side without the coffee (RHS) was too sweet but had a much better texture. It also seemed more spicy than the side with coffee .

This recipe was inspired by Chipotle and Coffee Tofu Wrap.


21 Aug 2014
Brighton, MA.
I may try it with something else, like chicken, but not with tofu.
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