This hearty, healthy, and flavorful one-pot vegan fricase combines tofu and potatoes with a rich tomato-based sauce reminiscent of the Cuban-style chicken fricase or "Fricasé de Pollo." If you're looking for a vegetarian or vegan version with tofu, you're going to love this.
As a kid, I was a culinary deconstructionist, meticulously extracting any animals from my mom's cooking, including chicken fricase and paella. I'd devour everything else but the chicken with bones...hard pass. It was a sneak peek into my meat-free destiny.
I’d savor the flavorful tomatoey sauce, potatoes, and veggies in the fricase, scooping them up with soft, absorbent Cuban bread. The sauce wasn’t thick but a light, flavorful broth packed with tomato and citrus.
But being a plant-powered gal now, I now enjoy Vegan Spanish Paella, and I'm out with the chicken and bones and in with the tofu for this recipe, but kept the delicious sauce intact. The potatoes are equally delicious, and the whole thing comes together easily thanks to a convenient store-bought mojo marinade. Try this Cuban mojo recipe for an easy homemade alternative.
For more vegan Cuban cuisine, try Cuban Chimichurri Sauce, Vegan Picadillo, Quick Cuban Black Beans, and Cuban-Inspired Vegan Lentil Soup.
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Why You'll Love This Recipe
- This recipe captures the saucy and savory depth of traditional Cuban fricase but with a lighter and fresher taste.
- Traditional chicken fricase can be heavy with oil and the fat from the chicken. This version is much lighter, using minimal oil just for sauteeing. You can make homemade Cuban mojo with no oil, and the store-bought version usually has no oil.
- This recipe is surprisingly simple to follow, even for novice cooks. It's a one-pot wonder that comes together in under an hour - and most of that hour is spent simmering.
What is Cuban Fricase?
Cuban chicken fricase (fricasé de pollo) is a beloved comfort food. It traditionally involves browning the marinated chicken and simmering it in a vibrant tomato-based sauce, often accompanied by potatoes and carrots.
Fun fact! While the Cuban "fricase" might sound familiar to the French "fricassee," the two dishes are quite different.
Sure, they both involve the technique of browning and then simmering meat in a flavorful liquid, and some of the veggies are the same, but that's where the similarities end.
Cuban fricase is full of tomatoes, bell peppers, olives, and a tangy mojo marinade, while the French version tends to stick with a more subdued white sauce. It's like the culinary equivalent of two cousins with different personalities.
Recipe Ingredients
Here's the ingredient hit list for this flavor-packed vegan fricase. The recipe card provides measurements.
What Is Mojo?
Mojo is Cuba's gift to flavor—it's a zesty concoction of sour orange juice, garlic, onions, and spices that can make even the blandest dish shine.
Traditionally, it's used to give meats a serious flavor upgrade, but vegans can use it on tofu and veggies too. Drizzle it on as a marinade, dip your chips in it, or even toss it with your salad for a zingy twist.
For convenience, you can buy bottled mojo at many major grocery chains. It's found in the international aisle. Even though it is from the bottle, it's a delicious and wonderful prepared mojo made by brands like Conchita, Iberia, Badia, or Goya.
Extra Firm Tofu - While extra-firm or super-firm tofu is the gold standard for its hearty texture, feel free to use it with firm tofu if that's what you have on hand. Just be aware that firm tofu tends to get a bit more soft with the sauce, breaking down slightly as it simmers. This is not a bad thing for the taste buds, but maybe not as photogenic. The key to keeping your tofu cubes intact is a good press to remove excess moisture.
Variations
- A handful of frozen or fresh peas during the last few minutes of cooking will add a pop of sweetness and color.
- Add about three chopped carrots when you add the potatoes for a nice color and bump in nutrition.
- Sometimes, for a richer depth of flavor, I brown the marinated tofu in a skillet, just as the traditional recipe calls for browning chicken. A light dusting of flour helps create a golden crust as it cooks for a few minutes on each side.
- You can make this without the tofu. Just add a variety of additional vegetables, such as zucchini, yellow squash, mushrooms, or even eggplant, for a flavorful, healthy meal.
- For a variety of plant-based proteins, add a can of drained and rinsed chickpeas/beans, red lentils that disappear in the sauce, seitan for a chewier texture, or Daring chicken.
How To Make Vegan Tofu Fricase
Here's where I document the visual culinary experience for you. For specific measurements and instructions, please refer to the recipe card.
Step 1: Marinate. Submerge cubed tofu in mojo; refrigerate for at least 2 hours - more if you can.
Step 2: Sauté. Heat oil in a large pot over medium-high heat. Sauté onions and peppers until softened.
Step 3: Add spices. Add the cumin, oregano, and garlic. Saute for one minute.
Step 4: Combine and simmer. Add tomato sauce and saute for a minute. Then add the tofu with the marinade. Let it simmer, and bring it up to boil.
Step 5: Add remaining ingredients. Add in the remaining ingredients, including the potatoes, olives, capers, salt, and pepper.
Step 6: Simmer covered for 25-30 minutes or until the potatoes soften.
Recipe Tips
- #1 Tip Press the Tofu: Pressing the tofu helps remove excess moisture, allowing it to better absorb the marinade and achieve a firmer texture in the stew.
- Don't rush the marinade! Give the tofu plenty of time to soak up all those vibrant mojo flavors. Aim for at least 30 minutes, but I recommend 2 hours or longer if you can.
- When you saute onions, pepper, garlic, and tomatoes with spices, it's called a sofrito. This makes a flavorful base for any Cuban recipe and you should take your time with it by sauteeing on low.
- Taste the stew as you go and adjust the seasonings as needed. A squeeze of fresh lime juice at the end can brighten up the flavors. This is especially delicious when freshening up leftovers.
- A sprinkle of fresh herbs like cilantro or parsley before serving adds a bright pop of color and flavor.
Serving Suggestions
- Cuban fricase is traditionally served with white rice, but you can also enjoy it with crusty bread to soak up the delicious sauce - try to find Cuban bread for the perfect accompaniment.
- Fried sweet plantains (maduros), tostones, or plantain chips are a delicious side dish in Cuban cuisine.
- Top your fricase with slices of creamy avocado for a cooling and refreshing contrast. It's not traditional, but it's so good.
- In traditional Cuban cuisine, avocado salad (Ensalada de Aguacate) is a simple yet flavorful dish. It typically features sliced or cubed avocados, thinly sliced red onion, and a basic vinaigrette of olive oil, lime juice, salt, and pepper, with optional additions like tomatoes, cilantro, or bell peppers.
- If you like spicy food, try adding hot sauce on top for an extra kick.
- For extra flavor and color, finish with a sprinkle of fresh cilantro or parsley, chopped scallions, or a dollop of vegan sour cream (not traditional).
Vegan Fricase FAQS
While extra-firm or super-firm tofu works best for its texture and integrity, you can try using firm. I find that firm tofu falls apart a little when simmering too long, which is not a bad thing taste-wise but visually not ideal. Just be sure to press it well to remove excess moisture, which will help it stay intact in the simmering sauce.
Yes. Sauté the vegetables as directed in the slow cooker, then add everything to the slow cooker. Cook on low for 4-6 hours, or until the tofu is tender and the flavors have melded.
You can skip the wine in this fricase. It adds acidity and depth, balancing the sweetness of the tomatoes and enhancing savory notes. Without it, the dish may be sweeter and less complex, but a splash of lemon juice or vinegar at the end can brighten the flavors.
To store fricase, let it cool completely before transferring it to an airtight container—refrigerate for 3–4 days or freeze for up to 2–3 months in freezer-safe containers, leaving space for expansion; when reheating, add a squeeze of lime juice or fresh herbs for brightness—warm it gently on the stovetop, stirring occasionally, or reheat in the microwave at 50% power to prevent splattering, and if frozen, thaw overnight in the refrigerator before reheating.
More Tofu Recipes You'll Love
Got a minute? I'd love for you to dive into the comments and rate this Cuban-inspired vegan fricase recipe. Your feedback is invaluable - did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cuban-Inspired Vegan Fricase
Ingredients
- 1 16 ounce box extra-firm tofu or super-firm tofu; cubed into 1-inch cubes* (drained and pressed)
- 2 cups mojo marinade store-bought is fine or homemade Cuban mojo
- 1-2 tablespoons olive oil
- 1 medium white or yellow onion; diced (~300 grams or 2 cups)
- 1 green bell pepper diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- ¾ cup dry white cooking wine
- 1 8-ounce can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 13 small potatoes diced (I use baby Dutch yellow potatoes)*
- ¼ heaping cup pimiento-stuffed olives
- 2 tablespoons capers
Instructions
- Marinate Tofu: Marinate cubed tofu in mojo for two hours or more for the best flavor.
- Prep the Ingredients: While the tofu is marinating in the fridge, chop the veggies and prepare the remaining ingredients.
- Saute: Heat the olive oil in a large pot over medium-high heat. Add the onions, green and red pepper, and a pinch of salt, and saute until translucent.
- Season: Add the minced garlic, oregano, and cumin and saute for a minute.
- Combine: Then add tomato sauce and saute for a minute. Then, add the tofu along with the marinade. Simmer for about 5 minutes, then bring it up to a boil.
- Add Remaining Ingredients: Once it begins to bubble, add the potatoes, wine, olives, capers, salt, and pepper to the pot.
- Simmer: Lower the heat and simmer (covered) for 25-30 minutes or until the potatoes soften.
- Garnish and Serve: Serve with white rice, plantains (maduros or tostones), and a side salad, preferably an avocado salad. Garnish with cilantro.
Sarah says
Just tried tofu fricase for the first time, and wow, it was so good! The tofu is super tender and the sauce was delicious. Total comfort food!
Regi Pearce says
Thanks Sarah! Glad you liked it.