Marinated tofu steaks
I'm super excited to share this recipe for marinated tofu steaks with you today! The inspiration for this recipe came from my sisters' visit to London in March. We were talking about what we eat during the week and sharing tips for keeping on top of meals when work/life gets busy (as you have probably guessed, my sisters and I are very much on the same wavelength in terms of food!) My older sister mentioned that her regular go-to is marinated tofu, and after their visit I experimented with it myself. Since then, I've been making tofu steaks for lunch very regularly, and I haven't looked back!
These tofu steaks are dead easy to make, and the best part about them is that you can make them ahead of time. The concept is simple - cut the tofu into shapes that you like (I normally do triangles), put them in a storage container, add the marinade ingredients and refrigerate for at least four hours. The longer you leave them to marinate, the tastier they are! When you're ready to eat the tofu steaks, simply roast them in the oven for about half an hour.
Lately, my Sunday routine involves marinating and baking tofu steaks, making pot of brown rice or quinoa, roasting some colourful veg and cooking up some greens. I use these components to make a very colourful and balanced vegan bowl, perfect for office lunches or dinner (pictured above is my latest favourite - short grain brown rice, roasted purple and orange sweet potato, pan-fried kale with shallots and tofu steaks).
I hope you enjoy the recipe as much as I have been lately. A big thank you to my sister Julia for the inspiration!
Marinated tofu steaks
Marinated tofu steaks have become a favourite around here. Marinate the tofu over the weekend, and you've got a tasty protein option that can be used as part of an awesome vegan bowl. I like to enjoy my tofu steaks with some grains, some roasted root vegetables and a good dose of greens. Pictured above is a vegan bowl with tofu steaks, short grain brown rice, orange and purple sweet potato and pan-fried cavolo nero with shallots.
- Approx. 550g extra firm tofu, drained and sliced into 1.5 cm thick triangles
- Scant 1/4 cup | 50 mL tamari
- 1-2 garlic cloves, thinly sliced
- 1 knob ginger, peeled and thinly sliced
- 2 tbsp brown or regular rice vinegar
- 1 tbsp pure maple syrup
- 3/4 cup | 175 mL water (or enough to cover tofu in storage container)
Place the prepared tofu in a glass storage container. Pour over the tamari, garlic, ginger, rice vinegar, maple syrup and enough water to cover the tofu. Put the lid on the container, give it a gentle shake and place it in the fridge to marinate for at least 4 hours. The tofu can be left to marinate in the fridge for up to a few days - the longer you leave it to marinate, the stronger the flavour will be.
When you are ready to bake the tofu, preheat the oven to at 190 degrees Celsius | 375 degrees Fahrenheit. Arrange the marinated tofu on a baking sheet, and bake for 30-40 minutes, flipping the steaks halfway through. The tofu steaks are ready when they are golden and slightly crispy. Alternatively, the tofu steaks can be pan-fried in a bit of olive oil.
Serve the tofu with some grains, roasted root vegetables and lots of greens.
Makes 6-8 servings of tofu steaks.