Marinated Tofu Steaks Recipes

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TOFU STEAK



Tofu Steak image

This is the best recipe for tofu steak ever! Marinated in a fabulous sesame soy marinade sauce and seared in a grill pan for beautiful grill lines and locked in flavor.

Provided by Alison Andrews

Categories     Entree     Gluten-Free     Savory

Time 45m

Number Of Ingredients 12

24 ounces Extra Firm Tofu ((680g) (2 blocks of 12 ounces (340g) each))
1/2 Tbsp Sesame Oil (For Frying)
1 Tbsp Sesame Oil
2 Tbsp Soy Sauce
1 Tbsp Tomato Paste
2 Tbsp Maple Syrup
1 Clove Garlic (Crushed)
1/2 tsp Liquid Smoke
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Salt
1/4 tsp Ground Black Pepper

Steps:

  • Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don't have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
  • Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
  • Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
  • Heat a grill pan on medium heat. When hot, brush it with sesame oil.
  • Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
  • Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
  • Repeat with the next two tofu steaks.
  • Serve with veggies, salad or chips or topped with vegan peppercorn sauce.

Nutrition Facts : ServingSize 1 Tofu Steak, Calories 266 kcal, Sugar 7.8 g, Sodium 759 mg, Fat 15.4 g, SaturatedFat 2.6 g, Carbohydrate 10.9 g, Fiber 0.3 g, Protein 21.7 g

MISO MARINATED TOFU STEAK



Miso Marinated Tofu Steak image

Provided by Food Network

Categories     main-dish

Yield 6 servings

Number Of Ingredients 30

1 cup sake
1 lemongrass stalk, sliced
1/2 cup ginger, smashed
6 garlic cloves, smashed
1 cup sugar
1 cup miso paste, white
6 ea extra firm tofu, cut in half lengthwise
2 cups soy sauce
2/3 cup hoisin sauce
1/4 cup fish sauce
1/2 cup champagne vinegar
1/2 cup dry sherry
1/2 cup brown sugar
1/4 cup honey
1 bunch basil leaves, minced
1/2 bunch cilantro, minced
1/2 bunch mint leaves, minced
2 tbsp garlic, minced
2 tbsp ginger, minced
2 tbsp sambal
5 ea serrano, minced
2 ea lime zest, minced
3/4 cup lime juice
1 cup fresh or frozen edamame beans
1/2 to 3/4 cup vegetable stock (or water)
1 cup Japanese panko breadcrumbs
3 tbs soy oil
1 cup shitake mushrooms
1 cup maitake mushrooms
1 cup shishito peppers

Steps:

  • Miso marinade:
  • Put the sake, lemongrass, ginger, and garlic in saucepot and bring to boil. Continue to boil for one minute to cook out alcohol. Whisk in sugar and miso paste. Cook over low heat for five minutes. Remove from pot and cool.
  • Tofu Steak:
  • Place the tofu steak in (cooled) marinade and set aside. Let marinate for at least one hour.
  • Stir Fry Sauce:
  • Prepare the stir fry sauce by combining all ingredients in a mixing bowl. Whisk together and set aside.
  • Edamame Puree:
  • Place cooked edamame beans in a blender with vegetable stock and puree until smooth. Pass through a fine meshed sieve and finish with salt and pepper.
  • Tofu Steak Preparation:
  • Remove the tofu steak from marinade and bread in Japanese panko breadcrumbs. Place the breaded tofu in a fryer set at 350 and fry for approximately two minutes, or until golden-brown. Set aside.
  • Stir Fry:
  • Over high heat in a medium saute pan add the soy oil. Next add the mushrooms and shishito peppers to the pan and saute until golden. Add 3 oz of stir fry sauce to pan and cook briefly until sauce reduces slightly and coats the mushrooms and peppers. Be careful not to over-reduce the sauce and burn it. Remove from heat.

MARINATED TOFU STEAK FOR ONE



Marinated Tofu Steak for One image

Treat yourself to a steak dinner for one, using tofu instead of meat. This recipe is more method than ingredients, so change up the seasoning to your liking. Serve with French fries and spinach for a complete meal for one.

Provided by Buckwheat Queen

Categories     100+ Everyday Cooking Recipes     Vegetarian     Protein     Tofu

Time 5h

Yield 1

Number Of Ingredients 3

5 ounces extra-firm tofu
1 tablespoon grill seasoning (such as Montreal Steak Seasoning®)
1 tablespoon olive oil

Steps:

  • Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
  • Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
  • Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

Nutrition Facts : Calories 239.8 calories, Carbohydrate 5.7 g, Fat 20.4 g, Fiber 0.7 g, Protein 11.6 g, SaturatedFat 2.9 g, Sodium 2762.9 mg, Sugar 0.6 g

BAKED TOFU STEAKS



Baked Tofu Steaks image

Baked, Asian-style marinated tofu. Goes great with brown rice and steamed broccoli.

Provided by SlimCookins

Categories     World Cuisine Recipes     Asian

Time 1h5m

Yield 2

Number Of Ingredients 4

1 (16 ounce) package extra-firm tofu, cut into 1/4-inch cubes
1 tablespoon sesame seeds, or to taste
1 (1 inch) piece fresh ginger, peeled and grated
½ cup low-sodium soy sauce

Steps:

  • Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  • Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
  • Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
  • Spread marinated tofu onto the prepared baking sheet.
  • Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

Nutrition Facts : Calories 234.5 calories, Carbohydrate 11.2 g, Fat 13.2 g, Fiber 1.8 g, Protein 22.5 g, SaturatedFat 1.9 g, Sodium 2141.6 mg, Sugar 2.1 g

MARINATED TOFU STEAKS



Marinated Tofu Steaks image

The recipe for this marinade is inspired by the excellent Toronto vegetarian restaurant Fresh, where "even the tofu tastes good" (to quote a dear, dear non-tofu-loving friend), and their cookbook "Fresh at Home". These are delicious and you can serve them with salad, over rice, or in a burger or wrap. Overnight marinating time included in prep time.

Provided by oloschiavo

Categories     Lunch/Snacks

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 5

250 g extra firm tofu
2 tablespoons ground coriander
1 tablespoon garlic powder
1/2 cup tamari
2 cups water

Steps:

  • Slice the tofu block into steak-sized rectangles.
  • Arrange tofu slices in a shallow dish so they overlap as little as possible.
  • Combine other ingredients in a bowl and mix well.
  • Pour over tofu steaks. If there isn't enough liquid to cover the steaks, add some more water and swish it around a bit until well combined.
  • Cover and refrigerate overnight (or as long as you've got).
  • Cook marinated tofu steaks on grill or in non-stick skillet.
  • Give it a few minutes on each side, or until lightly browned.

Nutrition Facts : Calories 80.3, Fat 3.1, SaturatedFat 0.6, Sodium 2022.3, Carbohydrate 6.1, Fiber 2.2, Sugar 1.5, Protein 9.6

ROASTED MARINATED MEXICAN TOFU STEAKS



Roasted Marinated Mexican Tofu Steaks image

Make and share this Roasted Marinated Mexican Tofu Steaks recipe from Food.com.

Provided by That is Dr House to

Categories     Soy/Tofu

Time 12h15m

Yield 4-8 serving(s)

Number Of Ingredients 19

2 lbs tofu, pressed
3 ancho chilies
2 new mexico peppers
1 guajillo chile pepper, see note
4 plum tomatoes
2 fresh jalapeno peppers or 2 serrano peppers
1 red bell pepper
3 garlic cloves, minced
2 tablespoons coarsely chopped cilantro or 2 tablespoons parsley
1/2 lime, juice of
1 teaspoon ground coriander
2 teaspoons unrefined unbleached cane sugar
1/4 teaspoon cinnamon
1 teaspoon dried Mexican oregano
2 teaspoons ground cumin
2 teaspoons red wine vinegar
2 teaspoons extra virgin olive oil
1 teaspoon salt
1/4 cup vegetable stock

Steps:

  • Note: If you can't find the gaujillo chile use another New Mexican.
  • Preheat broiler with rack set 5 to 6 inches from heat. Slice tofu into 8 cutlets.
  • In large skillet toast chiles over med heat 1 or 2 at a time by laying flat and pressing with spatula for 15 to 30 seconds or until they crackle and give off a wisp of smoke. Do NOT burn them. Flip and repeat. After they are done submerge them in hot water in a bowl, cover and soak until they are very soft about 30 to 60 minutes. Omit the jalapeno/serrano in this step.
  • Place the tomato, jalapeno and red bell on baking sheet. Broil turning with tongs until blackened all over. The time for each will vary. Tomatoes and pepper about 5 to 7 minutes The Bell about 10 to 15 and it should be blackened almost completely.
  • When cool remove the skins from the tomatoes and the stems from the peppers. You can leave skin on hot pepper unless really burned. Chop the tomatoes and hot peppers save the juice. Scrape skin off bells and remove seeds and ribs. Now coarsely chop.
  • In blender combine the chopped veggies with remaining ingredients except the tofu and the stock. Puree until smooth. Add enough stock or water to make a "thick cream" sauce.
  • Put tofu in 2 large heavy sealable freezer bags then Dividing the sauce between bags make sure it is coated well. Seal bags and let them marinate overnight in refrigerator.
  • Now preheat the oven to 450F Place tofu in half of the sauce on oiled or pammed baking dish. Roast for 10 minutes on one side then 5 on the other.
  • Heat remaining sauce. Serve tofu cutlets with this sauce. Garnish with cilantro.
  • Marinate overnight for maxium flavor. For easier prep, use canned peeled tomatoes and already roasted peppers.

Nutrition Facts : Calories 247.4, Fat 12.6, SaturatedFat 1.8, Sodium 613.6, Carbohydrate 21.9, Fiber 5.7, Sugar 8.2, Protein 18.6

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