You will be absolutely obsessed with this super Creamy Peppercorn Tofu that makes an amazing date night recipe or even easy weeknight meal! I have no doubt that this recipe will make it into your regular rotation because it’s delicious and so easy to make.
Why you’ll love unique tofu recipe!
It’s true, I have a DEEP tofu obsession and cutting tofu to look like a chicken breast is something I’m very fond of. I have many classic tofu recipes such as my Orange Tofu, this CRISPY Air Fryer Tofu, and these Easy Tofu Tacos. But, it’s fun using tofu to create something really unique like this Peppercorn Tofu.
If you’ve never tried peppercorn sauce, you are in for a TREAT! OMG it’s so creamy and packed with flavor. You will find yourself wanting to drink it 🙂
Here’s why you’ll love this recipe:
Restaurant-quality at home: Fancy enough for date night, easy enough for Tuesday.
Rich, creamy, and peppery: That sauce is pure magic on tofu.
High-protein vegetarian dinner: Hearty, satisfying, and meat-free.
Easy to customize: Make it dairy-free, add mushrooms, or swap cognac for broth.
Ingredients needed
Tofu: Use extra-firm or super-firm tofu so it holds its shape. If using extra-firm, press the tofu for 15–30 minutes first to remove excess moisture.
Olive oil: Adds richness and helps the tofu brown nicely. You can also use avocado oil.
Balsamic vinegar: Adds acidity and depth to the marinade — red wine vinegar or soy sauce also work.
Spices: including paprika, garlic powder, and onion powder + salt and pepper.
Dijon mustard: Adds tang and helps emulsify the sauce.
Olive oil: A touch of oil helps bloom the pepper and shallots.
Crushed peppercorns: Use coarsely crushed whole black peppercorns for that signature kick.
Shallot: Adds delicate sweetness; finely diced onion works in a pinch.
Cognac or brandy: Gives the sauce richness and depth — you can substitute with broth if you’d prefer no alcohol.
Broth: Veggie broth or “beefless” broth gives the sauce body and umami.
Heavy cream: Creates that creamy, luscious texture. For a vegan option, use coconut cream or cashew cream.
How to cut the tofu
While it’s totally not necessary, I find it fun to cut the tofu to look like chicken breast. I usually just leave it in a rectangle when I’m making this for myself but I love to make it look pretty for guests 🙂 Here’s how I do it:
After pressing the tofu (if needed), cut it into 3-4 pieces. I prefer 3 for a traditional block of tofu but I’ve also made this cutting it into 4 pieces.
Cut the top right and bottom corners off of the tofu (see photo above) so that it roughly resembles a chicken breast.
Cut the rough edges of the tofu so they’re a little smoother
Score the tofu (this helps the marinade penetrate into the tofu giving it more flavor). Using a sharp knife, cut diagonally about 1/4 inch deep into the tofu about 4-5 times. Flip the tofu and cut in the same direction on the other side.
How to make it
Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
Once the broth has simmered and the veggies are tender, transfer a little of the broth and all of the veggies to a blend and blend until creamy.
Expert Tips
Crush, don’t grind, your peppercorns — you want that coarse, cracked texture for authentic flavor.
Deglaze carefully: When adding cognac, stand back and let the alcohol cook off before stirring.
Don’t rush the sauce reduction: Let it simmer gently to thicken naturally.
Veganize it easily: Use coconut cream or cashew cream for a dairy-free version.
More Tofu Recipes you’ll LOVE
Video
Creamy Peppercorn Tofu
Ingredients
For the tofu:
1 16oz block of extra firm or super firm tofu*3 tablespoons olive oil divided3 tablespoons balsamic vinegar2 tablespoons water½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon paprika½ teaspoon saltpepper to taste
For the peppercorn sauce:
1 teaspoon olive oilheaping tablespoon coarsely crushed whole black peppercornsHalf a shallot finely diced½ cup cognac or brandy*1 ¼ cups broth Veggie broth or I used a beefless broth from Better than Bouillon¾ cups heavy cream1 tablespoon dijon mustard
Instructions
Notes
For the alcohol: you can replace this with more broth as desired.
Peppercorns: I use a mortar and pestle to crush the peppercorns. You could also put them in a bagie and crush them with a hard object (be careful!). You want them to be fairly fine with some larger chunks remaining but no whole pieces.
Heavy cream: while I haven’t tried this, you could replace the heavy cream with a vegan cream or coconut cream for a vegan version of the sauce.
Nutrition
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