This recipe for Vegan Honey Sriracha Tofu Cutlets is so easy to make and surprisingly delicious and tender. The tofu is shaped into culets, scored into diamond shapes on top and then marinated in a spicy, sweet, and savory sauce. As it bakes in the oven, the flavors intensify and bakes deep into the tofu creating a rich flavor throughout the succulent tofu.

Ingredients for Vegan Honey Sriracha Tofu Cutlets
This recipe use simple, pantry ingredients that you probably already have! If you are missing ingredients and don’t want to buy any, see my suggestions below for substitutions that might work for you!
The marinade is made simply by mixing together Sriracha, agave syrup, lime juice, minced garlic, soy sauce, vegan butter, cornstarch slurry, and a seasoning blend of smoked paprika, onion powder, ground ginger, and ground coriander.
Sriracha: I used 3 tablespoons in this recipe and it turned out pretty spicy, but not too overpowering. Use 2 tablespoons for medium heat and 1 tablespoon for mild heat. If you really want to heat things up, try adding 4 tablespoons! But don’t be surprised if you break out into a sweat! 🔥🔥🔥🔥
Amber agave syrup: This is a sweet syrup that comes from the sap of the agave plant, a succulent. It is very similar to honey in its sweetness, but it has a deeper caramelized flavor closer to maple syrup, with less floral notes compared to honey. Light agave syrup will work here as well, but it will be more neutral flavored than the amber or darker agave syrups. (You can substitute this with a sweetener of your choice if agave is unavailable to you.)
Soy Sauce: This adds a nice umami and salty flavor profile to the dish. Substitute with tamari or liquid aminos for gluten-free.
Cornstarch slurry: Combine 1 tsp of cornstarch with 1 tablespoon of water. When this is added to any type of sauce, it will help it thicken as it gets warmer and adds a beautiful shiny glaze. You could replace this with 2 tsp of tapioca starch (and 1 tablespoon of water) for a corn-free version. If you’re in a pinch, you could also replace this with 2 tsp flour (and 1 tablespoon of water).
Garlic: This recipe calls for lots of garlic, so to keep it simple I used minced garlic from a jar. You could also mince 5 – 6 (or more) large cloves of garlic.
Lime juice: This adds some tangy brightness to the dish. The flavor of lime pairs perfectly with the Sriracha, but if you don’t have limes or lime juice, you can substitute this with apple cider vinegar or rice wine vinegar.
Seasoning blend: This blend adds some smokiness and colorful flavoring to the marinade. Most people have paprika and onion powder on hand, but if you don’t have ground coriander or ground ginger, its okay to leave them out.

How to make Vegan Honey Sriracha Tofu Cutlets
First, you will need to press your tofu in a tofu press for about 15 minutes. If you don’t have a tofu press, I recommend this one, but for now gently press the excess water from the sides of the tofu using a clean kitchen towel or paper towels.
While the tofu is being pressed, mix together the rest of the ingredients for the honey Sriracha marinade and set aside.
Now, cut the tofu in half lengthwise. Then cut them into shapes resembling traditional cutlets. This part is totally optional, but its a fun chance to get creative and artsy in the kitchen! I used a small paring knife to round off the edges. I didn’t cut too much off, and just ate the excess tofu as a quick snack. You could also save it to throw in a salad later.
Then, I gently scored the top of the tofu into diamond shaped with the paring knife. This lets the marinade get deep into the layers of the tofu and it looks cool.
Finally, bake them on a baking sheet lined with parchment paper for easy clean up. Bake at 375°F for 30 minutes.
While the tofu is baking, transfer the honey Sriracha marinade to a small pot and simmer on low for about ten minutes. The sauce should really start to thicken up. About halfway through, baste the tofu cutlets with extra sauce, and then drizzle extra sauce if desired once plated.
I served mine on a bed of brown rice with green onions, sesame seeds, and a wedge of lime.

What you will love about Vegan Honey Sriracha Tofu
Amazing flavor: Its spicy, sweet, tangy, and garlicky! The flavors really develop nicely as they are cooked and result in a dynamic taste that will really surprise you at the end.
Panty ingredients: Most of these ingredients are likely already in your pantry today. You may only need to buy a couple of things from the store to make this or if your in pinch, you could easily substitute the ingredients for something you do have (see suggestions above).
Easy to make: Just marinate and bake this tofu for an easy weeknight meal that you can make in under hour without chopping a lot of veggies.
Versatile: You can serve this with rice, quinoa, or chilled over a bed of greens. You can cut the tofu into cubes and put them in a burrito or mix in with some vegan mac and cheese. You could also serve these with veggies or potatoes, or even grilled pineapples. The possibilities are endless!
Meal prep friendly: Double the recipe and make enough to last for four meals.


Vegan Honey Sriracha Tofu Cutlets
Ingredients
- 1 14 oz block of firm or extra firm tofu
- 1 - 3 tbsp Sriracha*
- ¼ cup Agave
- 2 tbsp lime Juice juice of 1 lime
- 1.5 tbsp garlic minced (5 - 6 large cloves)
- 2 tbsp soy sauce tamari or liquid aminos for gluten-free
- ¼ cup vegan butter melted
- cornstarch slurry 1 tsp of cornstarch and 1 tbsp water
- ½ tsp smoked paprika
- 1 tsp onion powder
- 1 tsp ground ginger
- 1 tsp ground coriander
- pinch salt to taste
- pinch pepper to taste
Serve with
- green onions
- sesame seeds
Instructions
- Press the tofu using a tofu press (for about 15 minutes) or by gently pressing the excess water out using a clean kitchen towel or paper towels.
- Make the marinade by mixing together the rest of the ingredients. Taste and add a pinch of salt and pepper to taste.
- Cut the tofu in half lengthwise (pictured in the blog post), and if desired, cut into a chicken cutlet shape. Now, gently score the top of each half into a diamond shape, and then soak in the marinade for about 15 mins (the longer the better!).
- Preheat the oven to 375°F and then bake the tofu for 30 minutes, basting with more marinade about halfway through.
- Simmer the leftover marinade in a small pot while the tofu is baking, for about ten minutes or until it has thickened.
- When the tofu is done, you can add more marinade to the tofu. You can serve extra sauce on the side if desired.
Notes
Did you try this recipe?
If you made this Vegan Honey Sriracha Tofu recipe, I would really appreciate it if you could comment and leave a rating below. You can also share a photo and tag me on Instagram @thesunshinevegankitchen. I would love to hear all about your experience. Thank you so much!
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I am a beginner tofu cook. I made this recipe with some trepidation. I can honestly say that the flavor was out of this world! It wasn’t as pretty as pictured here for sure, but the flavor was so good and meal so satisfying that the looks didn’t matter! I believe I may have “pressed” the tofu a bit too hard. I will know better next time and there will be a next time! Thank you for this delicious, nutritious recipe.
Even if you squished the tofu a little bit, I’m glad the sauce and meal came out well 😊
Similar to a previous commentator, I approached this recipe with a healthy amount of trepidation. However, rather than being borne from a lack of a comfortable familiarity, my trepidation was forged from extensive consumption of tofu ever since the bygone days of my youth, and therefore expectations were high. Still, I had utmost confidence in Leah. The recipe is straightforward and the flavors blend together melodiously, creating a symphony of spice, sweet, acid which dance together harmoniously upon the palate. We paired this with some garlic spinach for a truly complete meal. 5/5.