Tofu Steak Dinner

Inspired by classic American meat and potatoes dinners, this tofu steak is marinated, roasted, then pan-fried until crispy, firm, and dripping with flavor.

This is the recipe to make if you're trying to impress friends with how delicious tofu can be. It also has 35+ grams of protein per serving, so it's great if you're trying to up your plant protein intake.

This tofu steak was originally developed for my cookbook Vegetarian for Dinner, and I love it so much that I had to share it on the blog. This recipe is also part of my higher protein vegetarian meals series.

The tofu is rich and savory and has a scored appearance that makes it an impressive centerpiece for holidays and dinner parties!

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• Why this recipe works
• Ingredients
• Step by step instructions
• FAQ
• Storage tips
• More delicious tofu recipes
• Recipe
• Comments

Ingredients

• Super firm tofu: This recipe only works with super firm tofu, also sometimes labeled as high protein tofu. I tested it with extra firm tofu and even after pressing the tofu was still not quite firm enough and didn't dry out as well in the oven.
• Soy sauce: This is the savory backbone of the tofu steak. Tamari works as a gluten-free swap.
• Tomato paste: Don't skip this, as it adds a lot of umami flavor and richness to the marinade.
• Maggi sauce: This ingredient is optional, as it's not a common pantry staple. It has a flavor similar to Worcestershire sauce, and just a small amount adds a lot of flavor. Find it in the International aisle at most grocery stores.
• Vegetable broth: I use Better than Bouillon vegetable base dissolved in warm water. An equal amount of standard boxed broth also works.
• Sugar: Just a touch of sugar adds an extra layer of flavor that balances out the saltiness of the soy sauce. A drizzle of maple syrup or honey would also work.

Step by step instructions

The tofu steak is made by marinating, roasting, and pan-frying. The tofu can be marinated up to 24 hours in advance, and the longer it's marinated the more flavorful it becomes.

1. Slice in half lengthways to make two thick blocks. Using a sharp knife, make a diagonal grid pattern on the tofu by gently pressing the knife just ¼ inch into the tofu. Do not slice all the way through. The easiest way to do this is to gently rock the knife back and forth until it just presses into the tofu.
2. Whisk together the tofu marinade, then carefully add the scored tofu. I like to use a Ziploc bag, but any shallow container works. If the tofu isn't completely covered, it should be flipped halfway through marinating. Marinate at least 30 minutes and up to 24 hours.
3. Preheat the oven to 400°F. Slice the baby potatoes in half. In a large bowl, toss the baby potatoes with oil, salt, and herbs. Arrange the potatoes cut side down on a large parchment paper lined baking sheet. Clear space for the four tofu pieces. Place the tofu scored side up. Bake at 400°F for 25 minutes, then remove from the oven.
4. Toss the green beans with oil and salt. After the tofu and potatoes have cooked for 25 minutes, remove the tofu from the pan and replace it with the green beans. Return to the oven for 20 more minutes, or until the potatoes are soft and golden and the green beans is tender.
5. Heat a large skillet over medium heat. Coat with a thin layer of oil, about 1 tablespoon. Once hot and shimmering, add the baked tofu scored-side down. Pan-fry for 6 to 8 minutes, or until the scored side is golden brown. Carefully flip the tofu to sear the reverse side for 6 to 8 minutes.

FAQ

More delicious tofu recipes

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