There’s something special about a recipe that bridges the gap between comfort food and fine dining — a dish that feels equally at home on a cozy weeknight table or a romantic date night spread. That’s exactly what this Creamy Peppercorn Tofu delivers: an elegant, satisfying, high-protein vegetarian meal that turns humble tofu into the star of the show.
If you’ve never tried a peppercorn sauce before, get ready for a revelation. It’s rich, creamy, slightly spicy, and deeply flavorful — the kind of sauce that makes you want to pour it over everything in sight. This version pairs perfectly with crispy, golden-brown tofu “steaks” for a plant-based dish that feels indulgent yet balanced.
For more creative and sustainable cooking inspiration, visit the Recipes section at Sustainable Action Now, where we celebrate flavorful, earth-conscious meals that make a difference. This is a Food with Feeling Recipe.
Why This Tofu Recipe Stands Out
This isn’t your average tofu dinner. The texture, presentation, and flavor all come together to create a truly unique meal. The tofu is cut to resemble a chicken breast — a playful and satisfying presentation that makes the dish feel special without complicating the process. Once marinated and pan-seared, the tofu develops a crisp, savory crust that pairs beautifully with the velvety peppercorn cream sauce.
You’ll love this dish because it’s:
- Restaurant-quality at home: Elegant enough for entertaining but simple enough for any night of the week.
- Rich and peppery: The sauce is the real showstopper, with crushed black peppercorns adding heat and depth.
- Protein-packed and vegetarian: Filling, nutritious, and completely meat-free.
- Adaptable: Make it vegan by swapping heavy cream for coconut cream or cashew cream.
Ingredients You’ll Need
For the tofu:
- 1 (16 oz) block extra-firm or super-firm tofu*
- 3 tablespoons olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- Pepper, to taste
For the peppercorn sauce:
- 1 teaspoon olive oil
- 1 heaping tablespoon coarsely crushed whole black peppercorns
- ½ shallot, finely diced
- ½ cup cognac or brandy*
- 1 ¼ cups broth (vegetable or “beefless” broth)
- ¾ cup heavy cream (or coconut/cashew cream for vegan)
- 1 tablespoon Dijon mustard
How to Cut the Tofu
For a restaurant-style presentation, try shaping your tofu like a chicken breast:
- After pressing your tofu (if needed), slice it into 3 even pieces.
- Round off the top right and bottom left corners of each piece to mimic a chicken breast shape.
- Trim rough edges to smooth them out.
- Score both sides of the tofu with shallow diagonal cuts to help the marinade absorb better.
How to Make Creamy Peppercorn Tofu – This is a Food with Feeling Recipe.
1. Prep and marinate the tofu:
Whisk together 2 tablespoons olive oil, balsamic vinegar, water, garlic powder, onion powder, paprika, salt, and pepper. Add tofu and let marinate for at least 30 minutes (or up to overnight).
2. Cook the tofu:
In a skillet over medium heat, warm 1 tablespoon olive oil. Add the marinated tofu and cook about 5 minutes per side, until golden and crisp around the edges. Remove and set aside.
3. Grind the peppercorns:
Using a mortar and pestle, crush peppercorns until coarsely ground (you can also use a plastic bag and a heavy object to crush them carefully).
4. Sauté the shallot and pepper:
In the same skillet, add olive oil, crushed peppercorns, and shallot. Cook for about 3 minutes, stirring frequently, until fragrant.
5. Deglaze and build the sauce:
Pour in cognac or brandy and cook for about 3 minutes until the alcohol cooks off. Add broth and reduce by half, about 6 minutes.
6. Add cream and mustard:
Stir in heavy cream and Dijon mustard. Let simmer gently until thickened, about 5 minutes. For an extra thick sauce, whisk ¼ teaspoon cornstarch with a little of the sauce in a separate bowl, then stir it back into the pan.
7. Serve:
Plate the tofu “steaks” over a bed of orzo, rice, or mashed potatoes, spoon the peppercorn sauce generously over top, and serve with a side of green beans or roasted vegetables.
Expert Tips for Success
- Coarsely crush the peppercorns: Avoid fine grinding — you want bold, cracked bits for authentic flavor.
- Handle cognac carefully: Stand back when deglazing and allow the alcohol to cook off before stirring.
- Don’t rush the sauce: Let it simmer gently to develop richness.
- Veganize with ease: Coconut cream or cashew cream works beautifully for a dairy-free alternative.
More Plant-Based Tofu Recipes You’ll Love
- Garlic Butter Tofu: Crispy tofu steaks in a savory, garlicky butter sauce — perfect with mashed potatoes.
- Crispy Orange Tofu: Sweet, tangy, and better than takeout.
- Perfect Crispy Baked Tofu: The go-to base for bowls, salads, and stir-fries.
- Honey Garlic Tofu: Sweet, sticky, and packed with umami flavor.
For more sustainable, plant-based creations like this one, explore the Recipes section at Sustainable Action Now — where every dish is designed to be as kind to the planet as it is delicious on your plate.
Creamy Peppercorn Tofu isn’t just a meal — it’s an experience. It’s proof that sustainable eating doesn’t mean sacrificing flavor, comfort, or creativity. Whether you’re cooking for yourself or someone special, this dish transforms simple ingredients into something extraordinary — a testament to how plant-based cuisine continues to evolve, one irresistible bite at a time.
