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.
Recipe by Catherine Perez on March 24, 2025
Prep time: PT15M
Cook time: PT50M
Total time: PT1H5M
Keywords
pica tofu
Ingredients
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
3 tbsp plant-based mayo
2 tbsp ketchup
1/2 tsp sweet paprika
1/2 tsp garlic powder
Juice of 1/2 a lime
Categories
Main Dish
Cuisine
Dominican Inspired
Steps
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.
