Tofu Steak - Simple Vegan Blog

Tofu Steak

Turn tofu into a flavor-packed delight in 30 minutes with this tofu steak recipe. Marinated in a smoky sauce and grilled to crispy perfection on a pan or BBQ.

Prep Time15

Cook Time15

Total Time30

Course: Main Dish

Cuisine: American

Diet: Vegan

Servings: steaks

Calories: 263kcal

Ingredients

For the tofu steaks:

24 ounces firm tofu 2 blocks of 12 ounces (340 g) each
2 teaspoons extra virgin olive oil for grilling

For the marinade:

2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
2 tablespoons tomato paste
1 tablespoon soy sauce
1 tablespoon liquid smoke optional
1 teaspoon garlic powder
1 teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper

US Customary - Metric

Instructions

Press the tofu (just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture). This step is optional, but pressing the tofu will result in tastier tofu.
Slice the tofu horizontally into two steaks of roughly equal thickness. I used two 12-ounce (340 g) blocks, resulting in four tofu steaks.
Mix all the marinade ingredients in a bowl until well combined.
Brush all sides of the tofu steaks with the marinade sauce and let the tofu marinate for at least 10-15 minutes. For even better taste, marinate overnight in the fridge and cook the next day.
Heat a grill pan over high heat, then brush it with the extra virgin oil. If you don't have a grill pan, simply use a regular skillet.
Add two tofu steaks to the hot grill pan and cook for about 3 minutes. Don’t worry if they stick to the pan at the beginning. After 3 minutes they should release easily from the pan. Flip them over and cook for 3 more minutes on the other side. They should have grill lines on them.
Once they’re cooked, use the leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
Repeat with the two remaining tofu steaks and serve immediately.

Notes

Store in an airtight container in the fridge for 4-5 days, allowing it to cool completely before refrigerating.
For freezing, place in an airtight container or freezer bag, separating each piece with parchment paper, and freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
To reheat, use a skillet or oven to keep the texture crispy; heat until warmed through.

Nutrition