I found this recipe for Tofu Steak on Pinterest, but tracked it back to this It Doesn’t Taste Like Chicken, a vegan recipe blog. I always want to cook with tofu because it’s healthy, but tastes quite bland and once you open a packet it goes off within days. This was a bit of a trial, but here’s what I did.
- 1 block extra-firm tofu
- 4 cloves garlic
- 2 tbsp tomato paste
- 1 tbsp mustard
- 1 tbsp agave nectar (the original recipe called for maple syrup, but I already had some agave)
- 1 tbsp soy sauce
- 1 tbsp water
- 1/4 tbsp pepper
- breadcrumbs (I used 2 slices of brown bread)
- olive oil
I opened up the tofu and rinse it. Then pressed it by wrapping in a clean tea towel then put a chopping board on top, and put some cans on top to weigh it down. I left it for about 30mins. This is to drain it, and make the tofu chewier, apparently.
- Mince the garlic, and put in a large (flatish) bowl. The add the tomato paste, the mustard, the syrup/agave, soy sauce, pepper, water, and mix together.
- Put the breadcrumbs into another large (flatish) dish.
- Cut the tofu block into steaks, I cut it into 4, but we had 2 each. Dip the tofu steaks into the tomato sauce, then into the breadcrumbs until fully covered.
- Heat the oil in a frying pan (medium heat). Fry the steaks for about 6mins on each side until golden brown and heated through.
I felt that I should have cut the Tofu thinner to make sure it was cooked all the way through. As you can see the outside had browned but the middle was only warm, but we ate it and didn’t die. Boyfriend really liked the coating and said I have to cook more..so I would say a mitigated success.