Baked Tofu Steak Recipe

Ann Arbor Food

I have started using Tofu for an easy go to vegan protein course. Tofu does not have a lot of flavor on its own, but acts like a sponge for marinades. This recipe use smoked salt which gives it a “beefy” flavor. I prefer Rosewood Tofu, which is a local Ann Arbor company. It can be found at more local grocers. I suggest making more then you need because this makes for some great leftovers from sandwiches, stir fries, casseroles like vegan pot pie (recipe coming soon), and for a quick heat and eat snack.

Baked Tofu Steak Recipe: Serve 4-6

2 Blocks of extra firm tofu, pressed
2 1/2 tablespoon of soy sauce
1 tablespoon of sesame oil
1 tablespoon of liquid sugar (honey, maple, agave)
2 teaspoon of rice vinegar (or the juice of a lemon or a lime)
4 tablespoons of vegetable stock, or water
pinch of red pepper flakes
pinch smoked sea salt (or regular salt)
1/4-1/2 teaspoon sesame chili oil
fresh black pepper

Miso Option: Exchange the soy sauce for 1 tablespoon of miso and mixed with 3 tablespoons of water.


Take out the tofu from package and drain out the liquid. Press each block between two plates and add some weight like a can or two of beans and weigh down for 20 minutes. Drain the water from the plates that is released from pressing. Slice the tofu blocks into three roughly equal size pieces lengthwise, then score the top lightly (do not cut through) in a cross pattern. This will help the marinade to absorb better. Place the tofu in a casserole baking pan. Combine all of the marinade ingredients, and pour over the tofu. Let sit for a 20 minutes and flip a few times.

Preheat oven to 350 degrees. Add the tofu and the marinade to the oven. Bake for 20 minutes then gently flip the tofu to allow the marinade to absorb both sides. Bake for another 15-20 minutes until the liquid is absorbed and the tofu is firm. The trick I found was timing it perfect, so the tofu is firm, yet moist and does not stick to the pan. This may take some practice. I luck out with the batch shown in the picture.

Serve with your favorite veggies, and use leftovers for sandwiches the next day.


Ann Arbor Food

Tofu Steak with roasted sweet potato, and Broccoli


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