Tofu Au Poivre

Transform your weeknight dinner with the indulgent flavors of Tofu Au Poivre, a plant-based take on the classic French steak dish. This recipe features crispy, pepper-crusted tofu steaks pan-seared to golden perfection and smothered in a rich, velvety cognac pepper sauce made with shallots, vegan butter, and non-dairy cream. The tofu’s firm texture and bold black pepper crust create the perfect bite, complemented by the luxurious, slightly smoky sauce. Ready in just 45 minutes and packed with gourmet flair, this elegant yet approachable dish is ideal for impressing dinner guests or elevating a cozy night in. Serve with roasted potatoes or fresh asparagus for a complete, flavor-packed meal that celebrates vegan cooking at its finest. Keywords: tofu au poivre, vegan dinner recipe, French-inspired vegan dish, pepper-crusted tofu, cognac sauce.

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 block of firm tofu
• 2 tablespoons ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted vegan butter
• 1 shallot, finely chopped
• 1 cup cognac or brandy
• 1 cup vegetable broth
• 0.5 cup non-dairy heavy cream (e.g., cashew or soy)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Drain the tofu and press it for 15 minutes to remove excess water. Once pressed, cut the tofu into two large rectangular steaks, about 1-inch thick each.

Step 2

On a plate, combine the ground black pepper, kosher salt, and all-purpose flour. Dredge each tofu steak in the mixture, ensuring an even coating on all sides. Gently press the mixture onto the tofu to help it adhere.

Step 3

In a large skillet, heat the olive oil over medium-high heat. Sear the tofu steaks for 3-4 minutes on each side until golden brown and crisp. Remove the tofu from the pan and set aside.

Step 4

In the same skillet, lower the heat to medium and melt the vegan butter. Add the chopped shallot and sauté for 2-3 minutes until softened and fragrant.

Step 5

Carefully pour the cognac or brandy into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the alcohol reduce by half, about 2 minutes.

Step 6

Stir in the vegetable broth and continue to simmer for 4-5 minutes until the sauce thickens slightly.

Step 7

Lower the heat to medium-low and stir in the non-dairy heavy cream. Cook for another 2 minutes, stirring constantly, until the sauce is smooth and velvety. Adjust seasoning with additional salt if needed.

Step 8

Return the seared tofu steaks to the skillet, spooning the sauce over them to coat. Cook for 2-3 minutes to warm through.

Step 9

Transfer the tofu steaks to serving plates, spoon generous amounts of sauce over each, and garnish with chopped fresh parsley. Serve immediately with your choice of sides, such as roasted potatoes or steamed asparagus.

Nutrition Facts

Serving size	809.5 grams (809.5g)

Amount per serving	% Daily Value*
Calories	1602

Total Fat 87.60g	112%
Saturated Fat 18.60g	93%
Polyunsaturated Fat 3.40g
Cholesterol 0mg	0%
Sodium 1254mg	55%
Total Carbohydrate 49.80g	18%
Dietary Fiber 9.90g	35%
Total Sugars 5.60g
Protein 30.80g	62%

Vitamin D 0IU	0%
Calcium 603mg	46%
Iron 10mg	57%
Potassium 1036mg	22%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 71.0%

Protein: 11.1%

Carbs: 17.9%