Vegan Cuban-Seasoned Tofu Chicken

October 17, 2020

This recipe is from:

Course: Dinner, Lunch, Main Dish Cuisine: Cuban Cuban, Vegan

Prep Time: 10-15 minutes

Cook Time: 35 minutes

Passive Time: 4-8 hours

Servings: 8 tofu steaks



1. Peel garlic and gather the rest of the ingredients (see above photos). Do not omit the lime, for it is important to achieve the correct flavor.

2. Blend all the ingredients. I used an immersion blender. You can also use a blender or food processor.

3. Slice the Tofu in about 8 slices.

4. Place the tofu into a container or Ziplock bag and then pour marinade over tofu making sure all the tofu pieces are covered in the liquid. I put the marinating Tofu on a tray so that they could lay flat & would not brake. Put in the refrigerator.

5. Marinade for at least 4 hours, preferably overnight.

6. Preheat your oven at 400 degrees Fahrenheit.

7. Prepare a baking sheet by lining with parchment paper and place your tofu slices in one layer making sure they are not touching. You can also lightly grease the baking sheet with a little Vegan butter.

8. Bake for 20 minutes on one side.

9. After 20 minutes, flip your tofu and bake for another 15 minutes.


  • You can slice the tofu thinner but you’ll need to reduce the cooking time.
  • To blend the seasonings you can use an immersion blender or regular blender.
  • I recommend marinating the tofu for 8 hours or overnight. The more time, the better.
  • Serve this Tofu Chicken with the Instant Pot Cuban Congri: Black Beans & Rice that I featured in yesterday’s blog (October 16, 2020).
  • You may wish to double this recipe, because everyone in my family loved it and had seconds! Enjoy!

How did you modify this recipe? Please share in the comments. Thank you for sharing!

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