Recipes
Vegan Escabeche de Tofu
Serves 4
| Prep Time: 15 mins
| Cook Time: 20 mins
| Total Time: 35 mins
You may need: Aji Panca
Discover The Recipe
Vibrant flavors and fresh ingredients rule in Peruvian cuisine, where traditional dishes are celebrated for their bold and dynamic profiles. Our Vegan Escabeche de Tofu is a plant-based twist on the classic Peruvian Escabeche, a dish that beautifully marries the tangy, the savory, and the slightly sweet. In our version, extra-firm tofu is the star, absorbing the rich flavors of soy sauce and olive oil before being cooked to perfection. The tofu provides a satisfying texture that pairs wonderfully with the marinade's zesty profile. Thinly sliced red onions, julienned carrots, and colorful bell peppers create a visually appealing and nutrient-packed base.
The marinade itself is a harmonious blend of apple cider vinegar and vegetable broth, elevated with minced garlic and the smoky, fruity, subtly spicy notes of Peruvian Aji Panca chilis. This chili adds a depth of flavor that’s both warming and robust, making each bite an adventure. The dish is finished with a sprinkle of fresh parsley, adding a touch of brightness and color. In just 35 minutes, you can prepare a meal that's as quick and easy as it is nutritious and flavorful. Serve it as a light lunch or a vibrant appetizer, and let the bold flavors transport you. Pair this Vegan Escabeche de Tofu with your favorite grain or a crisp salad, and enjoy a taste of Latin America in the comfort of your kitchen.
Ingredients
For the Tofu:
1 block (14 oz) extra-firm tofu, drained and pressed
2 Tbsp soy sauce
2 Tbsp olive oil
Salt and pepper to taste
For the Marinade:
1 large red onion, thinly sliced
1 medium carrot, julienned
1 bell pepper (any color), thinly sliced
1/4 cup apple cider vinegar
1/4 cup vegetable broth
2 Tbsp olive oil
3 garlic cloves, minced
2 tsp Piquant Post Aji Panca
Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional, for garnish)
Notes
For a spicier version, add some sliced jalapeños or a pinch of red pepper flakes to the marinade.
You can use different vegetables like yucca, zucchini or green beans for variety.
Make sure to press the tofu well to remove excess water for a better texture.
This dish can be served hot, cold or room temperature!
Instructions
Preheat the oven to 400°F (200°C). Cut the tofu into 1/2-inch thick slices. In a small bowl, mix the soy sauce, olive oil, salt, and pepper. Brush the tofu slices with the marinade, ensuring both sides are coated. Place the tofu slices on a baking sheet lined with parchment paper. Bake for 20-25 mins, flipping halfway through, until the tofu is golden and slightly crispy.
In a large skillet, heat the olive oil over medium heat. Add the sliced red onion, julienned carrots, and bell pepper to the skillet. Sauté for about 5-7 mins, until the vegetables start to soften. Add the minced garlic and cook for another 2 mins. Stir in the apple cider vinegar, vegetable broth, Piquant Post Aji Panca, salt, and pepper. Bring the mixture to a simmer and cook for about 10 mins, until the vegetables are tender and the flavors are well combined. Remove from heat.
In a shallow dish or container, arrange the baked tofu slices in a single layer. Pour the warm vegetable marinade over the tofu, ensuring all the pieces are covered. Let the tofu marinate for at least 1 hour at room temperature or refrigerate for up to 24 hours for a more intense flavor.
Before serving, let the escabeche de tofu come to room temperature if refrigerated, or serve hot. Garnish with chopped fresh parsley, if desired. Serve with rice, quinoa, or crusty bread.
Alternatives & Substitutions
Looking for more great Aji Panca recipes? Try our Peruvian Beef Skewers, our Peruvian Rice and Bean Pancakes, our Peruvian Chicken (Pollo a la Brasa), or our Rocoto Relleno!
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Vegan Escabeche de Tofu
Serves
4
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Piquant Post spice you'll need: Aji Panca
Ingredients
For the Tofu:
1 block (14 oz) extra-firm tofu, drained and pressed
2 Tbsp soy sauce
2 Tbsp olive oil
Salt and pepper to taste
For the Marinade:
1 large red onion, thinly sliced
1 medium carrot, julienned
1 bell pepper (any color), thinly sliced
1/4 cup apple cider vinegar
1/4 cup vegetable broth
2 Tbsp olive oil
3 garlic cloves, minced
2 tsp Piquant Post Aji Panca
Salt and pepper to taste
1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
Preheat the oven to 400°F (200°C). Cut the tofu into 1/2-inch thick slices. In a small bowl, mix the soy sauce, olive oil, salt, and pepper. Brush the tofu slices with the marinade, ensuring both sides are coated. Place the tofu slices on a baking sheet lined with parchment paper. Bake for 20-25 mins, flipping halfway through, until the tofu is golden and slightly crispy.
In a large skillet, heat the olive oil over medium heat. Add the sliced red onion, julienned carrots, and bell pepper to the skillet. Sauté for about 5-7 mins, until the vegetables start to soften. Add the minced garlic and cook for another 2 mins. Stir in the apple cider vinegar, vegetable broth, Piquant Post Aji Panca, salt, and pepper. Bring the mixture to a simmer and cook for about 10 mins, until the vegetables are tender and the flavors are well combined. Remove from heat.
In a shallow dish or container, arrange the baked tofu slices in a single layer. Pour the warm vegetable marinade over the tofu, ensuring all the pieces are covered. Let the tofu marinate for at least 1 hour at room temperature or refrigerate for up to 24 hours for a more intense flavor.
Before serving, let the escabeche de tofu come to room temperature if refrigerated, or serve hot. Garnish with chopped fresh parsley, if desired. Serve with rice, quinoa, or crusty bread.
Notes
For a spicier version, add some sliced jalapeños or a pinch of red pepper flakes to the marinade.
You can use different vegetables like yucca, zucchini or green beans for variety.
Make sure to press the tofu well to remove excess water for a better texture.
This dish can be served hot, cold or room temperature!
Other Products You Might Like...
You May Also Like These Recipes
