tofu steak

Turn tofu into vegan steak, with a simple marinade that is only 4 ingredients and two cooking methods you are going to love.

Easy Vegan Steak

block (16 ounce 454 grams) block extra firm tofu

(80 milliliters) pomegranate juice

(10 milliliters) low sodium soy sauce

vegan steak sauce

steak seasoning

olive oil

garlic powder

onion powder

Salt and pepper (a dash)

garlic

(22 grams) vegan butter

rosemary

Prepare the tofu: Start by pressing the tofu. Wrap it in a paper towel and press it gently with your hands. Don't use a tofu press for this. Use a sharp knife to round the corners of the tofu out. If you don't care about what it looks like you don't have to do this. Then flip the tofu on its side and cut it into thirds. Use a knife to gently score one side of the tofu. Then wrap it in paper towel again to give one more gentle press. If you want a visual watch the YouTube video. Save the tofu corners for tofu scramble.

Prepare the marinade: in a large dish that can fit all 3 pieces of tofu add the pomegranate juice, soy sauce, steak sauce, and steak seasoning. Mix together. Then place the tofu in there. Flip the tofu every 10 minutes to make sure it is getting coated evenly. Marinate at least 30 minutes or up to 8 hours in the fridge.

Once the tofu is done marinating. Heat up a pan with the oil over medium heat. Place the tofu in. Sprinkle the garlic powder, onion powder, salt, and pepper on the tofu. Cook on both sides for 5 to 6 minutes to get a bit of browning going. From there you can finish preparing it two different ways. You can also eat it out of the pan as is but it takes it up a notch to prepare it these next ways.

To grill: use an indoor electric grill and grill the pieces of tofu until it gets grill marks. This is a great way to add some extra crispiness to it.

To baste: remove the tofu and add the vegan butter, garlic, and rosemary into the pan. Allow the butter to melt over medium low heat. Place the tofu back in, along with the remaining marinade. Pour the sauces overtop of the steaks for a few minutes, then flip and repeat. The garlic should be golden and cooked.

Plate up with any little greens you like and enjoy.

Can't wait to try this!! Looks so good. Only thing I would change is Not rinsing the lil bits out of the pan, that's flavor☺️ maybe reduce some onions n mushrooms to deglaze the pan then add the garlic, rosemary n butter

I sautéed onions, fresh garlic and mushrooms along with the steaks and added pressure cooked broccoli. Made one of the best, tastiest recipes I've ever made!

I saw this pop up on Instagram and had a block of tofu needing to be cooked. 

I hadn’t prepped since this was very spontaneous so for the marinade I just used tamari soy, cocomino(?), Worcestershire, balsamic and a dollop of tomato sauce with seasonings and it turned out amazing. My only issue is that I used too much soy so it was a bit too salty. 

Before going vegan, my fav meal was eye-fillet steak with mushroom/pepper sauce and mash. This was really convincing melt-in-my-mouth tofu. My fussy partner gave it a thumbs up and gobbled it all (except commented on the salt overdose haha)

I Served with caramelised onion, garlic mushroom, wilted spinach, blanched broccolini and of course vegan buttery mash. Just in case the tofu bombed, I wanted to have a great back-up ensemble haha. 

Shame there’s no photo upload option!

The flavors of this recipe are amazing. Definitely reminds me of eating steak, so flavorful and dare-I-say succulent. Definitely a keeper - thank you!

These tofu steaks look so good!! I was wondering if I could use super firm tofu? The only extra firm I can get is the nasoya.

https://www.youtube.com/watch?v=8YlEb-VROxs

Hi everyone today we are making vegan steak. It comes together so easily and it is the last recipe in our fall season.

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1 block (16 ounce/454g) block extra firm tofu *use either Whole Foods 365 or house foods
1/3 cup (80ml) pomegranate juice
2 teaspoons (10ml) low sodium soy sauce
1 teaspoon vegan steak sauce
1 teaspoon steak seasoning
2 teaspoons olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and pepper, a dash

Basting + Pan Frying Cooking Method
4 garlic cloves, sliced
1 1/2 tablespoons (22g) vegan butter
1 sprig rosemary 

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Vegan Steak! [No Seitan + SO EASY]

The most deliciously meaty tofu steak! Perfectly seared in a grill pan or a BBQ with a rich umami marinade. The easiest vegan steak and the best way to cook tofu!

Tofu Steak

450 g extra firm tofu

stock

water

brown sugar

tomato puree

garlic (finely minced)

tsp liquid smoke

soy sauce

Worcestershire sauce (I use Henderson’s Relish)

tsp black pepper

tsp fine sea salt

g vegan butter or vegetable oil

Drain and slice the tofu into 4 steak-sized pieces. Place the tofu steaks on a baking tray.

In a small bowl, whisk together the vegan stock cube, boiling water and light brown sugar.

Add the remaining ingredients except for the vegan butter and whisk again.

Pour the marinade over the tofu steaks and use a pastry brush to make sure each steak is coated on all sides.

(Optional) Cover the tofu steaks with a lid and leave to marinate in the fridge for up to 24 hours.

When you’re ready to cook, heat a grill pan or frying pan over medium heat until very hot. Add the vegan butter and swirl around in the pan.

Fry the tofu steaks, two at a time, for around 3-4 minutes on each side, basting with more marinade as needed.

Once nicely browned and glossy on both sides, serve with smashed potatoes and peppercorn sauce.

This recipe is great!
I also use it for tempeh, it works really well and can be enjoyed as a tasty cold nibble when visiting the fridge . . .

You made a typo 142mg of sodium should be 1142mg of sodium. Revaluate your nutritional information please.

This is not a healthy dish to say the least. Please update your nutritional chart which is clearly inaccurate. 4 servings at 142mg of sodium per serving bawahaha!! Was this just for the tofu? Come on now half a teaspoon of salt is 1200.mg of sodium coupled with low sodium soy sauce is 2tbs/1180mg which these 2 ingredients alone are 2380mg of sodium divided by 4 is 590mg of sodium. How about the butter and worcestershire sauce and the tofu? How on earth did you even come to the number 142? Very misleading information my blood pressure is rising reading this nonsense 😑

Oh dear, you shouldn’t mark recipes down or criticise them when you’ve failed to follow the method. This is a delicious recipe &amp; a regular stat in our kitchen. Thank you schoolnightvegan 👍

It’s not a sauce mate, it’s a marinade…

Sauce was watery and didn't thicken, just burned

This tasted so good.  Thanks for the recipe :)

So delicious ! I make these on a regular basis when i don't know what to do with my tofu. My partner who 'doesn't like tofu' also loved them :)

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