Description
Tofu Steak is an amazing way to transform a block of tofu into a fancy meal. Packed with umami, this vegan steak takes 15 minutes to make!
Ingredients
Units
Scale
- 16-ounce Block Super Firm Tofu (see Note 1)
- 1.75 cups Vegan Beef Broth (see Note 2)
- 0.25 cup Reduced Sodium Gluten-Free Tamari (see Note 3)
- 0.5 Teaspoon Agave, Optional (see Note 4)
- 2-4 Tablespoons Cooking Oil
- Fresh Thyme Sprigs, Optional
- 1-2 Tablespoons Vegan Butter, Optional
Instructions
- Prep Marinade: Run hot water and mix in the Vegan Beef Bouillon Paste with a whisk until fully dissolved (if using bouillon cubes, prepare according to package directions)(if using carton broth, simply add to measuring cup). Add the gluten-free tamari and stir to combine.
- Prep Tofu: On a large cutting board, use a sharp knife to slice the tofu block in half so you have two blocks the same length and width as the original block, just thinner (for thinner steaks or a lower calorie portion, feel free to slice into three rectangles). Use the tip of the knife to draw diagonal lines across the tofu slices in a crosshatch pattern, but don't slice all the way through the block! Try to go no deeper than halfway down. You can use a smaller paring knife if it's easier. This method allows the marinade to more deeply flavor the tofu.
- Marinate: Add half the marinade to a container (I recommend glass containers), place the tofu slices cut-side down side by side in the container and pour the rest of the marinade on top. Cover with a lid and place the airtight container in the fridge for at least 4-6 hours. For best results and best flavor, we recommend marinating 24 hours. You can do up to 48 hours if needed. Note that if you use a container much bigger than needed, you may not have enough marinade. Double the recipe if needed to ensure tofu is submerged in the marinade, otherwise it will not have the deep tofu steak taste the recipe was written to have.
- Heat the Pan: When you're ready to cook your tofu steak, heat your pan over medium heat. If you have a stainless steel pan like ours, you'll want to heat the pan before adding the room temperature oil. You don't need a thick layer of oil, just enough to fully coat the pan plus a tad bit extra. We're not deep frying the tofu, only pan frying it. Then you'll want your oil to come to heat; it should shimmer when it's ready. You can test it by dripping a droplet of water in the oil. If it sizzles and creates little bubbles, the oil is ready.
- Add the Tofu: Very carefully add the tofu crosshatch pattern side down into the hot oil. Let the tofu cook undisturbed for at least 3-4 minutes. You can start to see a deep golden brown color start to seep up the sides. We let ours cook for 5-6 minutes each side.
- Flip the Tofu: Use a thin spatula (we like a nonstick spatula to help keep the surface of the tofu from being scraped by the spatula), and carefully flip it over on the back side. Cook for another 3-6 minutes.
- Baste the Tofu Steak: This is where the magic happens. In the last minute of cooking, add the vegan butter and thyme sprigs. Once the butter has melted, grab a long handled spoon (to protect yourself from splatter) and use an oven mitt (since pot handles can get hot) if needed to tip the pan gently toward you, but not so much that any melted vegan butter or oil is spilled. Use the spoon to continuously scoop the melted butter over each tofu steak. Spend about 30 seconds per steak, or you can rapidly switch between them, just make sure to spend about 60 seconds doing this. Once most of the vegan butter has been used on the tofu steak, you're ready to serve.
- Serve: Enjoy tofu steaks right away for the best crispy texture and flavor.
- Storage and Reheating: Refrigerate leftover tofu steak in an airtight container for up to 5 days. When reheating, we recommend a pan with a little oil for the best texture.
Notes
- Note 1: I’m talking about the kind in the vacuum-sealed plastic, not a tub full of water. I recommend the super firm tofu if you can find it. I can usually find it in grocery stores such as Trader Joe’s, supermarkets, Asian markets, and even Costco on occasion. If you only have firm or extra firm tofu (that comes in water), you can still make this deliciousness. Drain all the excess water from the package and then use a tofu press or two plates or cutting boards, a paper towel or clean tea towel, and a heavy object (like books or a cast-iron skillet) to press the tofu for 20-30 minutes.
- Note 2: To add to the flavor of this tofu steak recipe, I used Better Than Bouillon No Beef Broth Base for the marinade. It’s delicious and beef-flavored but vegan. I buy mine online. If you can’t get it, you could try vegan beef flavored bouillon cubes or prepared vegan beef broth. Otherwise vegetable broth and a little extra tamari will work fine.
- Note 3: Feel free to use coconut aminos or soy sauce if you don't need gluten-free. Regular soy sauce or tamari (not reduced sodium) also works fine, reduced is just always what we have in the house since the regular version is too salty for our tastes.
- Note 4: This is just to balance the recipe (if you used coconut aminos, you won't need this since coconut aminos are sweeter than tamari or soy sauce). Maple syrup works too.
- Note 5: You'll want a high temperature oil to cook with, grapeseed oil or avocado oil. Any neutral oil you use to cook with should work. This will be used to pan sear our tofu steak.
- Prep Time: 3 minutes
- Chill Time: 24 Hours
- Cook Time: 12 minutes