Pica Tofu
Pica Tofu, inspired by the classic pica pollo, seasoned with Dominican spices and baked to crispy perfection. A high-protein, low saturated plant-based alternative that satisfies.
Why You’ll Love Pica Tofu
- A new way to enjoy your tofu. I personally believe that if you haven’t fallen in love with tofu just yet, it’s because you haven’t found the right recipe yet. This recipe is an homage to “pica pollo”, and uses some of my favorite Dominican seasonings to give our tofu a major flavor boost.
- Another way to boost your protein intake. If you are looking for ways to boost your protein intake, this recipe can help you get closer to that goal! When using super firm tofu, this recipe provides about 23g of protein per serving.
- Baked and low in saturated fat. I love fried foods, but eating them too regularly can make it difficult to get in the nutrients you need to thrive and reduce chronic disease risk. By using tofu as a protein source and then sharing a method where you can bake this instead of frying, you get an option that is still incredibly satisfying and fun to “pick at”.
What is Pica Pollo?
Pica pollo is a traditional Dominican fried chicken dish, known for its flavorful crispy coating. When directly translated from Spanish, “pica” means to “pick at” or “nibble” and “pollo” means chicken. Normally, street vendors sell this with the aim of serving their fried chicken in a way that is easy to eat with your hands.
When it comes to preparation, the chicken tends to be parboiled to help make sure the chicken is fully cooked when frying. The chicken is then coated in a seasoned flour sometimes including spices like adobo and sazòn in the mix. After cooking, you’ll often see this chicken served with sides like fried plantains or rice and beans.
Making Pica Pollo Plant-Based
I know what you’re probably thinking, “how dare you make this plant-based?” Insert angry faced emoji and pitchforks I do know that sharing things like this can be polarizing, but my intention is to always provide an option that incorporates the culture I adore and grew up with in recipes I can still enjoy regularly. If anything, my culture has taught me how to love food unapologetically.
I also feel that this is a great opportunity to encourage additional protein-rich options that also provide heart protective benefits. Having a baked option that is low in saturated fat just means to can enjoy the flavors you love a little more often, and I’m never going to say no to that.
Key Ingredients and Substitutions
- Tofu: This recipe can be made using both super firm tofu and extra firm tofu. If using extra firm tofu, no pressing is required, it will firm up after it has been boiled and cooled. If you want to better understand this reaction, I have it explained in the Frequently Asked Questions section.
- Latin Seasonings: I used both sazòn and adobo. The amount of salt in either will be dependent on the brand, so pay attention to the amount used on the label before you decide on the amount you want to use for the recipe. I also recommend using Dominican or Mexican oregano instead of regular oregano, but if you don’t have that available, feel free to leave it out or add some thyme instead. If you don’t have access to sazòn or adobo, I would suggest trying a different seasoning salt that you like.
- Lime: For best flavor, I do recommend fresh. Lemon can work if you don’t have lime.
- Shallot: I used shallots as they tend to be the perfect size for this recipe, but feel free to use half of a small onion instead.
- Garlic Cloves: Do not replace with jarred garlic. If you don’t have fresh cloves, leave them out with the water boil, but do add some garlic powder to your dry seasoning mix.
- Tamari or Bouillon: Feel free to use either or to help flavor the broth. You can either use 2 tbsp tamari or use half a vegetable based bouillon or vegan “chicken” bouillon like Edward’s & Son.
- Apple Cider Vinegar: I use a splash for flavoring the tofu. If not a fan of this, please feel free to use more lime juice if desired.
- Potato Starch: For me, the texture and flavor tends to come out better when I use potato starch. If you don’t have this available, please feel free to use cornstarch.
- Cilantro: Just a few sprigs are needed for the boiling water, but this can easily be replaced with some fresh parsley sprigs instead.
- Ketchup: I wouldn’t recommend substituting, but do note that you can use the brand or variety of ketchup you need to meet your dietary needs.
- Mayo: Not a fan of mayo? Try this with a thick plant-based yogurt instead! I like Kite Hill, Forager Project, and Silk’s plain soy yogurt.
- Oil: I tend to use avocado oil for 2 reasons, it is a great high-heat oil that is high in monounsaturated fats and it is easier to find in a glass bottle compared to other high-heat oils. Feel free to use other high-heat neutral oils based on your preference.
How to Make Pica Tofu
Remove the tofu from packaging and drain any water the tofu is sitting in. Tear the tofu into 1 inch chunks, place in a medium sauce pan, then squeeze the lime juice over the tofu.
To the pot, add the shallots, and garlic cloves, then pour in 4 cups of water or enough water to cover the tofu if not fully submerged. Pour in the tamari then top with the cilantro and some salt (I used about 2 teaspoons). Place the pot on the stove top and bring to a boil, then allow to cook for 15 minutes. As you wait, pre-heat the oven to 425F.
Remove the pot from heat, then discard the shallot, garlic cloves, and cilantro. Drain the tofu through a large sieve and rest it over the pot to allow the tofu to continue draining and cooling for about 5-10 minutes.
To a small bowl combine the potato starch, adobo, sazòn, paprika, oregano, and a pinch of black pepper. If using a low salt or salt free adobo or sazòn, do consider adding a pinch of salt here to help flavor the coating. For reference, I used the adobo and sazòn from Pisqueya for this, which is low sodium and added about 1/2 teaspoon of salt to the dry ingredients.
Place the tofu in a large resealable bag then pour in the dry seasoning mix (sometimes I will just clear out the same pot with a lid to use for seasoning). Seal the container then give the tofu a gentle toss to coat. Now add the vinegar and oil, reseal the bag and shake until the tofu is completely coated.
Transfer the tofu to a parchment lined baking tray, making sure you leave a little space between each piece of tofu.
Bake on the bottom rack for 20 minutes. Give the tofu a flip, then bake on the middle rack for 8-10 minutes until golden and crisp around the edges. If the tofu is looking dry before flipping, drizzle the tofu with 1-2 teaspoons of extra oil before baking again.
While you wait, make the sauce by combining the mayo, ketchup, paprika, garlic, lime and a generous pinch of salt to a small bowl. Whisk to combine then taste and adjust salt as needed.
Serve the tofu along with the sauce and enjoy!
Expert Tips
- Make this recipe higher protein by choosing a super firm tofu. Super firm tofu refers to a tofu that is denser than extra firm tofu. Instead of being packaged in a tub of water, super firm tofu tends to come in vacuum sealed packaging and might be labeled using terms like “super firm tofu”, “high protein tofu”, or “pressed tofu.”
- Change the texture. If you want the inside of your tofu to have a texture closer to that of a chicken nugget and don’t mind some extra prep time added to the recipe, I would recommend freezing your tofu. To do this, just remove the tofu from it’s package of water then place the tofu in an airtight container in the freezer. Once frozen, allow to thaw completely then use your hands to gently squeeze out some of the water. Tear it into chunks and continue with the recipe as written.
- For a really close fried texture, try this tip. After the initial baking time, remove the tray from the oven and drizzle or spray with additional oil. Give everything a good toss and bake again for a few more minutes until fully crisp and golden.
- Be mindful of sodium. Different brands of adobo and sazon can have varying levels of sodium. They are seasoning salts for a reason. If you use brands that are lower in sodium, you may want to add additional salt as needed to help bring out the flavors of the seasonings. If you are using the full salt varieties, you may not need additional salt in the coating.
- How to prep to save time. If you want to ingredient prep this recipe ahead of time, I would suggest boiling your tofu in advance. Let it cool and store in an airtight container in the fridge for up to 4 days. When ready to use, all you have to do is coat in your seasoning flour then bake it off, which helps then make this recipe come together in 30 minutes.
- Frying recommendations. By all means, if you still want to fry, be my guest. To fry, skip adding the oil and vinegar to the tofu, which will leave you with dry seasoned floured tofu. Add enough of a neutral high heat oil like avocado oil to come up about 1 cm up the sides of a tall sided sauté pan. Add the tofu and cook undisturbed for 3-5 minutes, flip the tofu and cook for another 4 minutes until the tofu is golden and crisp. Transfer the tofu to a paper towel lined plate and repeat with any remaining tofu.
Frequently Asked Questions
Pressing tofu is helpful when it comes to removing excess water from your tofu for a recipe. However, there are different methods for firming up and flavoring your tofu. For this preparation, we are boiling the tofu in some salted water. By doing this, the heat and salt help to draw out the water from the tofu and help draw in the flavor while firming the tofu up. You may notice immediately after boiling that the tofu is still a little soft, but after a few minutes of cooling, the tofu firms up significantly.
As long as you are using a gluten-free tamari or soy sauce, this recipe is gluten-free as written.
I recommend using a low salt variety of adobo and sazòn. This way you can add the amount of salt you think is best for the breading. If you use a high sodium adobo like the one from the brand Goya, I would suggest lowering the amount of adobo used by half. Do note that while we are boiling the tofu in a salted water, not all the salt will be absorbed into the tofu. The salt helps to flavor the tofu in a similar way that you would heavily salt water to boil pasta in. If you are really salt sensitive, you can just rely on the soy sauce in the water and avoid the additional salt recommended in the recipe.
For the best texture, I do recommend making this recipe fresh. However, you can prep components of this meal in advance to help save time with cooking. You can boil your tofu in advance, then store in the fridge for up to 4 days, then proceed with the rest of the recipe when you are ready. If you make the tofu and have leftovers, allow them to cool completely then place in an airtight storage container in the fridge for up to 3 days. You can reheat them to help bring back some of the crispiness. To do this, place the tofu in a toaster oven at 375F for 5-8 minutes to warm through. You can also place in a preheated air fryer at 370F for 5 minutes.
I have only tested this recipe in the oven, but it should work in an air fryer as well. I would bake at 400F for 10 minutes, give the tofu a toss and bake for another 5-8 minutes until the outside is golden and crisp. You may need to adjust the cook time based on your personal air fryer, as the effectiveness of the heat and circulation can vary between models. When roasting, do make sure you have used enough oil to help the outside crisp without drying out.
Make It Balanced
The tofu and sauce count towards your protein and fats. If you want this recipe to provide a high amount of protein, I would suggest using super firm tofu. One serving of this recipe using super firm tofu will provide 23g of protein. You can use this tofu as a side or appetizer, or turn it into a meal by including some starches and vegetables based on your preference.
Normally, Pica Pollo is served with fried plantains (I have an air fryer version here) and/or Moro. And if you want to add in some vegetables in some capacity, you can always include things like sliced avocado, escabeche, or ensalada verde (a green cabbage base tossed in a Dominican-style vinaigrette) with the meal to keep it more Dominican themed. However, if you want to use other vegetables, by all means, go for it!
Learn to Love Tofu with These Recipes
- Buffalo Tofu Cutlets with Celery Ranch Slaw
- Barbecue Glazed Tofu Burgers with Tomato Jam
- Garlic Soy Glazed Tofu Skewers
- Crispy Shredded Za’atar Tofu Cabbage Wraps
- Lemon Garlic Marinated Tofu
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
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Pica Tofu
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 3–4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Dominican Inspired
- Diet: Vegan
Description
Pica Tofu, inspired by the classic pica pollo, seasoned with Dominican spices and baked to crispy perfection. A high-protein, low saturated plant-based alternative that satisfies.
Ingredients
Pica Tofu
- 1, 16 oz package of super firm or extra firm tofu
- Juice of 2 limes
- 1 large shallot, cut in half lengthwise
- 3 cloves garlic, lightly smashed
- 1 tbsp tamari or 1/2 tsp bouillon paste
- 3 sprigs cilantro or parsley
- Kosher salt
- 2 tbsp potato starch
- 1 tsp adobo seasoning (if sensitive to sodium, consider using 1/2 tsp)
- 1 tsp sazòn
- 1/2 tsp sweet paprika
- 1/2 tsp dry Dominican oregano (optional)
- Black pepper
- 1 tbsp apple cider vinegar
- 2 tbsp avocado oil
Dressing/Dip (optional)
- 3 tbsp plant-based mayo
- 2 tbsp ketchup
- 1/2 tsp sweet paprika
- 1/2 tsp garlic powder
- Juice of 1/2 a lime
Instructions
- Remove the tofu from packaging and drain any water the tofu is sitting in. Tear the tofu into 1 inch chunks, place in a medium sauce pan, then squeeze the lime juice over the tofu.
- To the pot, add the shallots, and garlic cloves, then pour in 4 cups of water or enough water to cover the tofu if not fully submerged. Pour in the tamari then top with the cilantro and some salt (I used about 2 teaspoons). Place the pot on the stove top and bring to a boil, then allow to cook for 15 minutes. As you wait, pre-heat the oven to 425F.
- Remove the pot from heat, then discard the shallot, garlic cloves, and cilantro. Drain the tofu through a large sieve and rest it over the pot to allow the tofu to continue draining and cooling for about 5-10 minutes.
- To a small bowl combine the potato starch, adobo, sazòn, paprika, oregano, and a pinch of black pepper. If using a low salt or salt free adobo or sazòn, do consider adding a pinch of salt here to help flavor the coating. For reference, I used the adobo and sazòn from Pisqueya for this, which is low sodium and added about 1/2 teaspoon of salt to the dry ingredients.
- Place the tofu in a large resealable bag then pour in the dry seasoning mix (sometimes I will just clear out the same pot with a lid to use for seasoning). Seal the container then give the tofu a gentle toss to coat. Now add the vinegar and oil, reseal the bag and shake until the tofu is completely coated.
- Transfer the tofu to a parchment lined baking tray, making sure you leave a little space between each piece of tofu.
- Bake on the bottom rack for 20 minutes. Give the tofu a flip, then bake on the middle rack for 8-10 minutes until golden and crisp around the edges. If the tofu is looking dry before flipping, drizzle the tofu with 1-2 teaspoons of extra oil before baking again.
- While you wait, make the sauce by combining the mayo, ketchup, paprika, garlic, lime and a generous pinch of salt to a small bowl. Whisk to combine then taste and adjust salt as needed.
- Serve the tofu along with the sauce and enjoy with some plantains for the full Dominican experience.
Notes
Make this recipe higher protein by choosing a super firm tofu. Super firm tofu refers to a tofu that is denser than extra firm tofu. Instead of being packaged in a tub of water, super firm tofu tends to come in vacuum sealed packaging and might be labeled using terms like “super firm tofu”, “high protein tofu”, or “pressed tofu.”
Change the texture. If you want the inside of your tofu to have a texture closer to that of a chicken nugget and don’t mind some extra prep time added to the recipe, I would recommend freezing your tofu. To do this, just remove the tofu from it’s package of water then place the tofu in an airtight container in the freezer. Once frozen, allow to thaw completely then use your hands to gently squeeze out some of the water. Tear it into chunks and continue with the recipe as written.
For a really close fried texture, try this tip. After the initial baking time, remove the tray from the oven and drizzle or spray with additional oil. Give everything a good toss and bake again for a few more minutes until fully crisp and golden.
Be mindful of sodium. Different brands of adobo and sazon can have varying levels of sodium. They are seasoning salts for a reason. If you use brands that are lower in sodium, you may want to add additional salt as needed to help bring out the flavors of the seasonings. If you are using the full salt varieties, you may not need additional salt in the coating.
How to prep to save time. If you want to ingredient prep this recipe ahead of time, I would suggest boiling your tofu in advance. Let it cool and store in an airtight container in the fridge for up to 4 days. When ready to use, all you have to do is coat in your seasoning flour then bake it off, which helps then make this recipe come together in 30 minutes.
Frying recommendations. By all means, if you still want to fry, be my guest. To fry, skip adding the oil and vinegar to the tofu, which will leave you with dry seasoned floured tofu. Add enough of a neutral high heat oil like avocado oil to come up about 1 cm up the sides of a tall sided sauté pan. Add the tofu and cook undisturbed for 3-5 minutes, flip the tofu and cook for another 4 minutes until the tofu is golden and crisp. Transfer the tofu to a paper towel lined plate and repeat with any remaining tofu.
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