I love Peruvian flavors, and this spicy tofu with a creamy vegan green sauce is inspired by those bright, herb-forward sauces. Traditionally made with mayo and yogurt, I recreated a plant-based version that’s tangy, spicy, and full of fresh herbs. It’s perfect drizzled over marinated tofu that can be grilled, air fried, or baked. The recipe is simple to prep, can be made ahead, and delivers rich, layered flavor in every bite.
What You Need For This Perfect Tofu:
- Extra Firm or Super Firm Tofu: Super firm is easiest, but press extra firm tofu thoroughly before using.
- Garlic, Lime, Cilantro, Jalapeños, Green Onions: Fresh aromatics for both the marinade and the sauce.
- Soy Sauce or Tamari: Tamari makes the dish gluten-free.
- Cumin, Smoked Paprika, Oregano: Warm, smoky spices for the marinade.
- Vegan Greek Yogurt: I used a plant-based Greek-style yogurt for creaminess.
- Olive Oil: For the marinade and to emulsify the sauce.
- Optional Sides: Fried plantains, red onion salad, or black beans and rice pair beautifully.
This spicy tofu works well with many sides. Fried plantains add sweetness and texture, a simple red onion salad brings brightness, and beans with rice make it a hearty meal. The tofu marinates nicely ahead of time, so you can do the prep the day before and finish it on the grill or in the oven when you’re ready to eat.
Why Make This Peruvian-Inspired Tofu?
- The green sauce is vibrant, herby, and addictive.
- The marinated tofu becomes flavorful and well-textured—some of the best tofu you’ll eat.
- You can prep the tofu, sauce, and salad ahead, saving time on the day you serve it.
- A bite of tofu with sauce and a fried plantain is a delightful balance of savory, spicy, and sweet.
- This dish is easy to make and impressive to serve; it’s likely to become a favorite.
The Best Spicy Tofu with Vegan Green Sauce
Print Recipe
Spicy marinated tofu topped with a Peruvian-inspired creamy green sauce.
Course Main Course
Prep Time 2
Cook Time 30
Total Time 2 30
Servings 4
Author Lauren Boehme
Ingredients
Spicy Tofu
- 1 Block (15 oz) Extra firm or super firm tofu*
- 6 Cloves Garlic, grated
- 1/3 Cup Soy sauce or tamari (for GF)
- 1 Tablespoon Olive oil
- 2 Tablespoons Lime juice
- 1 teaspoon Cumin
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Oregano
- Pinch of Cayenne or black pepper
For the Green Sauce
- 2 Jalapeños, de-seeded and halved
- 1 Cup Cilantro
- 2 Green onions, trimmed
- 3/4 Cup Vegan Greek-style yogurt
- 1 Tablespoon Lime juice
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 Tablespoons Olive oil
Suggestions For Serving
- Fried plantains
- Beans and rice
- Red onion salad
Instructions
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Marinate the tofu first. If using extra firm tofu, press it until very firm. Slice the block into 3–4 pieces; you can shape them like cutlets if you prefer.
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Place the tofu in a medium bowl and grate the garlic over it. Add soy sauce or tamari, olive oil, and lime juice.
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Sprinkle in cumin, smoked paprika, oregano, and a pinch of cayenne or black pepper. Rub the marinade into the tofu and let it rest for at least two hours, or overnight for best flavor.
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Cook the tofu two ways: Oven — preheat to 400°F and bake on a lined or sprayed sheet for 15 minutes, flip, then bake another 10–15 minutes until browned and firm.
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Grill — cook for about 15 minutes, flipping halfway. An air fryer grill works well too.
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While the tofu cooks, make the green sauce. Add jalapeños (seeds removed if you want milder heat), cilantro, green onions, vegan yogurt, lime juice, salt, and pepper to a food processor. With the processor running, drizzle in the olive oil and blend until completely smooth.
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When the tofu is done, plate it and drizzle the green sauce over the top. Serve with fried plantains, red onion salad, or beans and rice.
Video
Notes
*If you need more information on pressing tofu, check the author’s tofu cooking guide.
