Tapatio Tofu Steaks

This recipe is a love letter to my teenage years.  Tapatio hot sauce has a cult following and I was a proud member.  I later graduated to salsa like a proper mexican, but being from East Los Angeles, Tapatio holds a place in my spicy heart.  I still always have a bottle in my pantry, it stares lovingly at my Cholula bottle…


  • 1 block of extra firm tofu cut into 8 thin slices
  • 1 tbsp oil
  • salt and pepper
  • juice from 1 orange
  • juice and zest from 1 lime
  • 1/2 cup vegetable broth
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/3 cup Tapatio hot sauce
  • 1 tbsp agave
  • 2 tsp vegan butter ( I use smart balance organic spread )




Step 1 – heat 1 tbsp oil in a non stick pan; season the tofu with salt and pepper, add them to the pan and cook about 10 minutes per side until golden and edges are lightly crisped; remove from pan and place onto paper towels, set aside while you make the sauce.

Step 2 – in a bowl combine the orange juice, lime juice, vegetable broth, garlic powder, onion powder, agave and tapatio hot sauce; add 2 tsp vegan butter to the same pan that you cooked the tofu in, pour in the sauce; bring to a boil, add the tofu steaks then reduce heat to a simmer and cook for 10 – 12 minutes until sauce reduces and thickens up a bit; before serving add the reserved lime zest.

This recipe inspired my Tapatio Tofu Torta, but is also great with rice and a green salad. If you love spicy, this one is for you. Enjoy!



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