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Tofu Steaks (vegan)

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Tofu steaks are a tasty meatless main course full of protein, marinated in steak seasoning. Grill them in the summer or bake them. They're vegan, oil-free, refined sugar-free, gluten-free, and whole food plant-based.

Four plates of tofu steaks next to a jar of chimichurri.

I recently updated my chimichurri recipe, which inspired me to come up with a vegan version of steak, traditionally served with chimichurri. While I wouldn't say tofu steaks taste like steak, they satisfy the desire for a flavorful, hearty, protein-rich main course that compliments the chimichurri.

Jump to:
  • Ingredients
  • Equipment
  • Instructions
  • Serving
  • Storing
  • FAQ
  • More main dishes
  • The Recipe
  • general food safety
  • Comments

Ingredients

We only need a few ingredients for this recipe!

Ingredients to make tofu steaks.

Super firm tofu: This is the ideal tofu to use. You won't have to press liquid out of it, it's already very firm. In fact, super firm. If you can't find super firm, extra firm is next best. You will want to press the water out by wrapping it in a towel and putting a heavy lid on top for at least 15 minutes, or using a tofu press.

Coconut aminos: Much like soy sauce or tamari, but with a sweeter note and less salt.

Tamari: We're using a smaller amount to balance the flavor. I recommend the low-sodium version, though there is still quite a bit of sodium.

(This is not a low-sodium dish, by the way! It may be lower sodium than a traditionally marinated steak, but compared to the other recipes you'll find on this site, it is not low sodium.)

Steak seasoning: This seasoning mix is full of flavor and is the reason why these are called tofu steaks. Use what you can find. Just note that flavors can vary. There is often salt included and the amount can vary, so keep any eye if needed.

Garlic granules: Even though steak seasoning generally contains a good amount of garlic, we're adding granules to make sure we get enough of that delicious flavor. If you prefer, use minced fresh garlic.

See recipe card for quantities.

Equipment

We will want the following equipment for this recipe.

Knife and cutting board

Measuring spoons

A large sealed container to refrigerate the marinating tofu in

A pastry brush to help distribute the marinade

A fork or spatula to flip and rearrange the marinating tofu

An oven, grill, toaster oven, or air fryer - I most often use a toaster oven set to bake

Instructions

Here are the simple steps for making tofu steaks.

Marinade for tofu steaks.

Other than the tofu, combine all ingredients in a large container.

A block of tofu cut into 8 pieces for making tofu steaks.

Along its length, slice the tofu block in half, then quarters, then eighths.

Tip

If you don't have a large container, divide the marinade into two medium containers. It's ok if you need to stack the tofu steaks (aka cutlets), they will be rotated for even marinating.

Tofu steaks in a container filled with marinade. A pastry brush is on top for brushing on the marinade.

Dip each tofu steak into the marinade, then flip. Stack if needed. Seal and refrigerate for at least a half hour.

Tofu steaks covered in marinade.

Remove from fridge and rotate the tofu so any top pieces are on the bottom. Make sure all pieces have flipped. Seal and refrigerate another half hour.

Tofu steaks on a baking tray.

Set your oven or grill, then place the tofu steaks in a layer on a cooking surface, preferably with a baking liner.

Baked tofu steaks on a baking surface.

Bake or grill until golden and serve.

Oven tip: I avoid heating up an entire oven for these, if I can help it. I usually use a toaster oven. I've included cooking options in the recipe.

Upcycle the marinade

With the remaining marinade, you can saute mushrooms or veggies! Yumm.

Mushrooms sauteeing in a pan with leftover marinade from tofu steaks.

Serving

Pictured is the ideal way to serve these tofu steaks: On top of whole grains, next to mushrooms or veggies sauteed in the marinade, and covered in chimichurri. One taste tester said, "This is like restaurant quality!" Yet, it's so easy to accomplish! By the way, the grains pictured are oat groats, if you can believe it. I found them in our local bulk section, and they're full of goodness with a texture like barley. Ideal for those who are gluten-free.

Marinated tofu steaks covered in chimichurri, closeup view.

Storing

Store in a refrigerated sealed container for up to a few days. They should freeze alright, though I haven't yet tried that. Let me know if you do!

FAQ

Do these really taste like steak?

While steak seasoning is used in this recipe, I would not say these taste like steak. I would say they are delicious and savory with a hearty texture, and tend to satisfy cravings for a tasty protein without the downsides of steak.

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The Recipe

Tofu steaks on top of oat groats, served next to sauteed mushrooms.

Tofu Steaks Recipe

Tofu steaks are a tasty meatless main course full of protein, marinated in steak seasoning. Grill them in the summer or bake them. They're vegan, oil-free, refined sugar-free, gluten-free, and whole food plant-based.
_______________________________
Plant Diversity: Striving for 30 different plants per week
The number of plants in this recipe: At least 1 plant
5 from 2 votes
Print Pin Rate SaveSaved!
Course: Main Course
Cuisine: American
Lifestyle: Gluten Free, Vegan
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Marinating time: 1 hour hour
Total Time: 30 minutes minutes
Servings: 4
Fiber: 0.39g
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Equipment

  • knife and cutting board for slicing tofu
  • measuring spoons
  • pastry brush to help distribute marinade
  • fork or spatula top flip and rearrange tofu
  • oven or toaster oven, air fryer, or grill
  • large sealed container or two medium, for marinating

Ingredients

  • 1 pound super firm tofu or pressed extra firm, 14-16 ounces ok
  • 3 tablespoons coconut aminos
  • 1 tablespoon tamari reduced sodium; or soy sauce if gluten is ok
  • 1 teaspoon steak seasoning or up to two, depending on your taste
  • ½ teaspoon garlic granules or two cloves garlic, minced

Topping suggestion

  • 1 batch Chimichurri Verde

Optional though recommended

  • ½ pound mushrooms like button, cremini, shiitake, king oyster; or up to 1 lb

Instructions

  • Make the marinade by combining all the ingredients (other than the tofu) in a large container.
    If you're using two containers, divide the marinade between them. Stacking the tofu is ok, so don't worry if the container won't allow all the pieces to lay in the marinade.
  • Slice the tofu in half along its length, than in quarters, than into eight pieces total.
  • Dip the tofu slices into the marinade, then flip them. Stack dipped pieces on top, if needed. Use a pastry brush to distribute the marinade, if desired. Seal the container(s) and refrigerate for at least 30 minutes.
  • Remove from the fridge, then rotate and flip each piece. Be sure to move the pieces on top to the bottom, and to flip each piece and dip or soak in the marinade. Seal and return to the fridge for another 30 minutes minimum.
  • Choose your cooking method. (I usually use a toaster oven.) Set your oven, toaster oven, or air fryer to 400 degrees, or set up your grill.
  • Remove the marinating tofu from the fridge and place each piece evenly on a baking sheet or pan, preferably lined with parchment or a silicone mat.
  • Bake until golden. Approximate cook times are:
    15-20 minutes in an oven
    10 minutes in a toaster oven
    6 minutes air fryer (check and add time, if needed)
    5-10 minutes on a grill

If using mushrooms, sauté them in the marinade over medium heat while the tofu bakes.

  • Best served with whole grains or potatoes and chimichurri verde.
  • Store in a refrigerated sealed container for up to a few days.

Notes

Servings are based on two pieces per person.
Serve with my chimichurri verde!

Rough Nutrition Estimate provided by WPRM (based on generic ingredients and limited specification options)

Nutrition Facts
Tofu Steaks Recipe
Amount per Serving
Calories
85.23
% Daily Value*
Fat
 
2.22
g
3
%
Saturated Fat
 
0.37
g
2
%
Polyunsaturated Fat
 
1.21
g
Monounsaturated Fat
 
0.4
g
Sodium
 
327.09
mg
14
%
Potassium
 
205.74
mg
6
%
Carbohydrates
 
7.43
g
2
%
Fiber
 
0.39
g
2
%
Sugar
 
2.58
g
3
%
Protein
 
8.6
g
17
%
Vitamin A
 
14.27
IU
0
%
Vitamin C
 
0.2
mg
0
%
Calcium
 
43.16
mg
4
%
Iron
 
1.65
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?I'd love to see! On Instagram, mention @beautifulingredient and tag #beautifulingredient!

general food safety

  • Cook to a minimum temperature of 165 °F (74 °C)
  • Do not use the same utensils on cooked food that previously touched raw meat
  • Wash hands and ingredients well before using
  • Don't leave food sitting out at room temperature for extended periods
  • Never leave cooking food unattended
  • Use oils with high smoking point to avoid harmful compounds
  • Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.

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5 from 2 votes (2 ratings without comment)

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Welcome to a world of beautiful food!

I'm Kari, and this is where I celebrate beautiful ingredients and focus on ways to make eating more plants easier. Recipes are centered around whole foods and are vegan, cooked without the need for oil, mostly refined sugar-free and gluten-free. And so delicious!


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