Pica Tofu Dominican Style

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.

Parchment lined plate filled with the baked spiced tofu and drizzled with mayo ketchup and served with 2 lime wedges.

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.

Cutting board topped with a block of tofu, two bowls of spices, garlic, lime, shallot, and a sprig of cilantro.

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

Step 1:

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.

Step 2:

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.

Step 3:

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.

Step 4:

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.

Step 5:

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.

Step 6:

Transfer the tofu to a parchment lined baking tray, making sure you leave a little space between each piece of tofu.

Step 7:

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.

Step 8:

While you wait, make the sauce by combining the mayo, ketchup, paprika, garlic, lime and a generous pinch of salt to a...

Frequently Asked Questions About Recipes

→ Can I use extra firm tofu instead of super firm?

Yes, extra firm tofu works well. After boiling and cooling, it firms up, so no pressing is needed.

→ What’s the best substitute for sazón and adobo?

If you don’t have sazón or adobo, use your favorite seasoned salt blend or a mix of paprika, garlic powder, and cumin.

→ Is this dish good for meal prep?

Absolutely. You can boil the tofu ahead of time and store it for up to 4 days. When ready, coat and bake.

→ Can I fry the tofu instead of baking?

Yes! Skip the oil and vinegar coating, then pan-fry or deep-fry the seasoned tofu until crispy and golden.

→ What does pica pollo mean?

Pica pollo is Dominican-style fried chicken, meaning ‘to pick at chicken.’ This dish is a plant-based spin on that classic.

→ How do I get a crispier texture?

Use super firm tofu and add a bit of extra oil before the second bake. You can also freeze and thaw tofu to improve the texture.