Tofu Steak Dinner
Inspired by the classic American meat and potatoes dinner, this savory tofu is marinated, roasted, and pan-fried to the perfect texture.
Servings: 4 servings
Calories: 600kcal
Ingredients
For the tofu
- 2 14 ounce blocks super firm tofu see note #1
- ¾ cup vegetable broth
- ¼ cup soy sauce or tamari
- 1 tablespoon tomato paste
- 2 teaspoons canola oil plus more for sauteing
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar
- 1-2 dashes Maggi sauce optional, see note #2
For the potatoes and green beans
- 1 ½ pounds baby potatoes
- 2 tablespoons canola oil divided
- ½ teaspoon kosher salt divided
- ½ teaspoon dried rosemary divided
- ½ teaspoon dried thyme divided
- 1 ½ pounds green beans trimmed, see note #3
- 1 medium lemon
Instructions
- Slice the tofu 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.
- In a shallow dish or large Ziploc bag, whisk together the vegetable broth, soy sauce, tomato paste, canola oil, smoked paprika, garlic powder, onion powder, black pepper, sugar, and optional Maggi sauce.
- Gently transfer the scored tofu to the dish. Marinate at least 30 minutes and up to overnight. If the tofu isn’t completely covered by the marinade, gently flip it halfway through marinating.
- Preheat the oven to 400°F. Slice the baby potatoes in half. In a large bowl, toss the baby potatoes with 1 tablespoon oil, ¼ teaspoon salt, rosemary, and thyme.
- 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. *Reserve the tofu marinade* Bake at 400°F for 25 minutes, then remove from the oven.
- Meanwhile, toss the asparagus with the remaining 1 tablespoon oil and ¼ teaspoon salt. I use the same bowl that the tofu was tossed in so that it picks up some of the herbs.
- After the tofu and potatoes have cooked for 25 minutes, remove the tofu from the pan and replace it with the asparagus. Return to the oven for 20 more minutes, or until the potatoes are soft and golden and the asparagus is tender.
- While the potatoes and asparagus bake, 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.
- The tofu, potatoes, and asparagus should all finish at about the same time. Brush the tofu with reserved marinade, if desired. This makes it a little "juicier" and adds extra flavor. Squeeze the asparagus and potatoes with juice from the lemon just before serving. Enjoy!
Notes
- Tofu: I don't recommend using extra firm or firm tofu as it doesn't hold up as well to scoring and it has a softer texture than super firm tofu.
- 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.
- Green beans: A bunch of asparagus works well as a direct swap.
- Tip to slice tofu: For a foolproof method, place chopsticks or metal straws on either side of the block of tofu. This will prevent you from slicing through the tofu block.
Nutrition
Serving: 1serving | Calories: 600kcal | Carbohydrates: 49g | Protein: 43g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 939mg | Potassium: 1113mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1106IU | Vitamin C: 63mg | Calcium: 82mg | Iron: 3mg
