This spicy, tender peri peri tofu is vegan, flavorful, and simple to prepare. Pressing the tofu is optional—sear briefly on each side, blend the peri-peri sauce, then simmer together until the sauce thickens.
Peri-peri (or piri-piri) refers to small bird’s eye chilies, and the sauce became well known through Portuguese settlers in Africa. Whether it began in Mozambique or Angola is debated, but the flavor profile—bright, tangy, and spicy—is unmistakable.
Fresh bird’s eye chilies aren’t always available where I live, so I developed this version relying on bottled hot sauce and Sriracha for heat. It’s not traditional, but it is tasty and easy to make. Use the tofu as-is, toss in chickpeas or vegetables, thread pieces on skewers, or serve over rice—this recipe is flexible.
How to make it
Peri peri tofu is straightforward and highly adaptable. Begin by gathering ingredients and prepping them. The photos below show the typical ingredients so you can confirm you have everything on hand.
Use a neutral oil such as canola or sunflower. I used jarred roasted red peppers for convenience, but roasted fresh peppers work beautifully too. Apple cider vinegar adds a pleasant tang; red or white wine vinegar are fine substitutes. For heat, use a vinegar-based hot sauce such as Cholula, Tabasco, Frank’s RedHot, Valentina, or Louisiana hot sauce.
Choose firm or extra-firm tofu. I often add vegetable stock to the sauce for extra depth, but water works if you don’t have stock.
Pressing the tofu for 10–30 minutes helps it absorb more flavor, but it’s optional. Even a brief press improves texture. Wrap the block in a clean towel and weight it with a heavy pan or use a tofu press.
Heat a skillet (ridged if possible) over high heat. Slice the tofu into pieces about 2 inches across and 1/2 inch thick—these will be cooked only on the top and bottom.
Add the oil and, when hot, sear the tofu for 1–2 minutes per side until golden. Remove with a slotted spatula and drain briefly on paper towel.
Peel the garlic and onion, cut the onion into quarters, and combine them in a blender or food processor with the roasted peppers and remaining sauce ingredients. Blend until smooth.
If you don’t have canned coconut cream, chill a can of coconut milk and scoop the thickened cream from the top.
Combine the seared tofu and blended sauce in a saucepan. Bring to a lively simmer over high heat, then reduce to medium-high and let it bubble gently for about 15 minutes, or until the sauce reaches your desired thickness. Stir occasionally to prevent sticking. Taste and add more hot sauce if you prefer extra heat.
Serve hot.
Serving suggestions
This peri peri tofu works as a main over steamed rice with corn on the cob and vegan coleslaw, or as a side. For a barbecue, skip the initial frying, finish the tofu in the sauce, then grill pieces or thread them on skewers with peppers, onion, and cherry tomatoes, brushing with extra sauce while grilling.
If you have extra sauce, add cooked chickpeas and vegetables with a splash of coconut milk to make a saucier dish over rice. The tofu also makes excellent tacos—top with vegan sour cream, chopped tomatoes, onions, and peppers.
I don’t recommend freezing the cooked dish. Freezing cooked tofu alters its texture and it soaks up liquid, which changes the result after reheating. If needed, freeze the blended sauce and the raw chopped tofu separately. Defrost and press the tofu before finishing the cooking process to preserve flavor.
Store in the refrigerator for up to four days. It’s great for meal prep.
Did you make this peri peri tofu? Let me know how you liked it by leaving a rating or a comment.
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📖 Recipe
Peri Peri Tofu
Spicy, tender peri peri tofu with an easy blender sauce—high in protein and perfect for a quick vegan meal.
5 minutes
20 minutes
30 minutes
55 minutes
Ingredients
- 12oz firm or extra firm tofu (340g)
- 1 tablespoon neutral oil (canola, sunflower etc.)
- 2/3 cup roasted red pepper (150g or 5.2oz)
- 1/4 teaspoon black pepper
- 1 tablespoon dried oregano
- 1 tablespoon Sriracha sauce
- 1 tablespoon smoked paprika
- 1 teaspoon hot sauce (vinegar-based)
- 1 medium onion
- 3 cloves garlic
- 1 tablespoon soy sauce
- 3 tablespoons vinegar (ACV, red or white wine vinegar)
- 1/2 teaspoon salt
- 1/2 cup vegetable stock (or water)
- 3 tablespoons coconut cream (optional)
Instructions
- Optionally press the tofu for 10–30 minutes. Slice into pieces about 2 inches across and 1/2 inch thick.
- Heat the oil in a skillet over high heat and fry the tofu for 1–2 minutes per side until golden.
- Peel and quarter the onion and peel the garlic. Add them and the remaining ingredients to a blender or food processor and blend until smooth.
- Combine the tofu and sauce in a pot. Bring to a lively simmer, reduce heat, and cook for around 15 minutes until the sauce thickens, stirring occasionally.
- Serve hot.
Notes
Vinegar-based hot sauces include Frank’s RedHot, Valentina, Louisiana hot sauce, Tabasco, and similar varieties.
Nutrition Information
Yield
3
Serving Size
1
Amount Per Serving
Calories 262
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Unsaturated Fat 10g
Cholesterol 0mg
Sodium 910mg
Carbohydrates 22g
Fiber 4g
Sugar 15g
Protein 14g
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