24 May, 2018
Vegan Tofu Steaks
Vegan Tofu Steaks here I have marinated in Piri Piri and then toasted them. But you can grill them too!
Make these Vegan Tofu Steaks ahead and store them in an airtight container as they can be eaten plain, with a salad, in a sandwich or even added to any gravy of your choice.
In Blogging Marathon this week I am highlighting Pick one Protein Rich Ingredient and my star of the event is “Tofu” also known as bean curd.
Bean curd is relatively new in my household and like any other new thing, you love it or you do not. My husband eats it while father -in -law and kiddo refuse it.
The reason I am introducing tofu in our diet is my hubby, we have had a change in our lifestyle. I am slowly phasing out Cheeses, butter, oils and refined flours. These I am replacing with millets, salads, and low-fat foods. I cannot stop it completely right now if not the rest I will be the one with withdrawal symptoms.
To make tofu soymilk is coagulated and then curds are pressed into soft white blocks. Again, this can be soft, firm, or extra firm depending on the water content in the bean curd.
The protein content in Tofu is high and the calorific values are surprising low. It is high in iron, and it can have a high calcium or magnesium, depending on the coagulants used in manufacturing.
The flavour of tofu is subtle and is used in savoury and sweet dishes. An important component in East Asian and Southeast Asian cuisines it is often seasoned or marinated to suit the dish.
So let us get down to Vegan Tofu Steaks without much ado.
Vegan Tofu Steaks
- Serves: 6 pieces
- Preparation time: 15 minutes
- Cook time: 10-15 minutes
- Passive time: 30 minutes
- 100 grams tofu firm
- 1 tbsp Irish cream (optional)
- 1 tbsp Piri Piri masala
- 1/2 tsp parsley chopped
- 1/2 tsp chives chopped fine
- 1 tbsp oil (I use rice bran oil)
- 1/2 tsp oil to grease the pan
- Remove the tofu from the packaging and put a heavy object on it. I used a big vessel then added my mortar and pestle for about 5 minutes. (see notes )
- Cut the tofu in thick 1/4 inch thick blocks. I have cut them lengthwise.
- Mix all the marinade in a big flat-bottomed bowl. The Piri Piri has salt and hence I have not added.
- Dredge the tofu in the marinade and set aside to marinate for at least 1/2 an hour. I left mine overnight.
- When ready to serve grease the pan with the oil and lay the tofu slices on the pan.
- Heat the tofu until it browns to your satisfaction. Flip and fry again on the others side.
- I have left them soft as we prefer them soft but you can fry till crisp on both sides.
- Serve on a bed of salad. I have used mushrooms marinated in Piri Piri and cooked in its own juices, red cabbage and tomatoes.
- You could then wrap the block of tofu in a kitchen towel and still let it drain for say 30 minutes after which you can squeeze the water out holding the tofu lengthwise in your palms and pressing. I did nothing of this but straight cut it up.