Tofu Steaks
Sometimes you just want to add something "substantial" to your plant-based meal and you want it to be easy too! Here it is! Delicious and SO SO EASY!
You'll want to make extra and keep it for meal prep - think lunch salads or buddha bowls.
Make sure to add some whole grains and/or beans to each meal because tofu doesn't have a good source of fiber, so you might be prone to over eat and consume extra calories if weight-loss is your goal.
Feel free to change up your flavors - use ginger (fresh or powder) instead of Italian seasoning OR add a bit of chili powder and cumin to use it in Mexian flavored dishes (like tacos!). Orange juice is really nice to sub as the liquid, but leave out the sweetener... you get the idea!
Here's a video I did LIVE on the Jane Unchained News Facebook page, demoing this recipe!
Tofu Steaks
- 1 package firm tofu drained well and pressed in a towel with some weight on top to remove excess liquid if necessary
- 1/3 cup vegetable broth
- 1-2 tablespoons low-sodium tamari
- 1 tablespoon red wine vinegar
- 2 teaspoons Italian seasoning
- 1 teaspoon maple syrup
- Black pepper to taste
- 1 tablespoon nutritional yeast
- 1/2 teaspoon turmeric or to taste
- smoked or sweet paprika to taste
INSTRUCTIONS
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Preheat the oven to 375.
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Slice the tofu block into thick 3/4 - 1 inch slices and lay them side-by-side in the pan
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Pour the vegetable broth into a small bowl and add the spices and nutritional yeast.
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Pour this mixture over the tofu & turn them over.
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Cover the pan and bake for 30 minutes.
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Remove and uncover, turn the tofu and return to the oven until all liquid is absorbed and the tofu is caramelized - about 10 more minutes. Enjoy!
We served the Tofu Steaks with a pasta and roasted veggies dish. Delish!
Enjoy them cubed up into your next Buddha Bowl!
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