Roasted Marinated Mexican Tofu Steaks Recipes

BLACKENED TOFU STEAKS

Steps:

• To begin, whisk together the ingredients for the marinade in a shallow baking dish. Cut the tofu into 3 even slices (about 3/4" thick) and cut each of those slices into half. Add the thickly cut slabs of tofu to the marinade, ensuring the tofu is fully submerged. Marinade the tofu for at least two hours. Reserve the marinade.
• Once the tofu has marinated, add it to a preheated grill. You can either use an electric grill or outside grill. Grill the tofu for 6-8 minutes per side, until the tofu is slightly charred and cooked all the way through.
• Brush the tofu with extra marinade and serve with steamed vegetables and potatoes.

BAKED TOFU STEAKS

Steps:

• Lay tofu cubes onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
• Heat a small skillet over medium heat. Toast sesame seeds in hot skillet until fragrant, about 5 minutes.
• Mix soy sauce, ginger, and sesame seeds together in a large pan. Marinate tofu in the soy sauce mixture until it absorbs some of the sauce, about 12 minutes per side.
• Spread marinated tofu onto the prepared baking sheet.
• Bake tofu in preheated oven for 15 minutes, flip, and continue baking until firm and heated through, about 15 minutes more.

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

MARINATED TOFU STEAK FOR ONE

Steps:

• Press tofu block gently to release as much water as possible. Rub grill seasoning all over the block of tofu. Put into a resealable plastic bag and freeze for at least 4 hours, or overnight.
• Remove from the freezer and thaw on the counter until soft enough to cut. Slice in half lengthwise. Return to the bag, drizzle with olive oil, and seal. Rub the outside of the bag to help coat the tofu steaks with oil and seasoning. Let rest for 15 minutes.
• Heat a griddle or an outdoor grill over medium heat. Add tofu steaks and cook until crispy, 3 to 5 minutes. Turn over and cook until the other side is crispy, 3 to 5 minutes. Serve hot.

ROASTED MARINATED MEXICAN TOFU STEAKS

Steps:

• Note: If you can't find the gaujillo chile use another New Mexican.
• Preheat broiler with rack set 5 to 6 inches from heat. Slice tofu into 8 cutlets.
• In large skillet toast chiles over med heat 1 or 2 at a time by laying flat and pressing with spatula for 15 to 30 seconds or until they crackle and give off a wisp of smoke. Do NOT burn them. Flip and repeat. After they are done submerge them in hot water in a bowl, cover and soak until they are very soft about 30 to 60 minutes. Omit the jalapeno/serrano in this step.
• Place the tomato, jalapeno and red bell on baking sheet. Broil turning with tongs until blackened all over. The time for each will vary. Tomatoes and pepper about 5 to 7 minutes The Bell about 10 to 15 and it should be blackened almost completely.
• When cool remove the skins from the tomatoes and the stems from the peppers. You can leave skin on hot pepper unless really burned. Chop the tomatoes and hot peppers save the juice. Scrape skin off bells and remove seeds and ribs. Now coarsely chop.
• In blender combine the chopped veggies with remaining ingredients except the tofu and the stock. Puree until smooth. Add enough stock or water to make a "thick cream" sauce.
• Put tofu in 2 large heavy sealable freezer bags then Dividing the sauce between bags make sure it is coated well. Seal bags and let them marinate overnight in refrigerator.
• Now preheat the oven to 450F Place tofu in half of the sauce on oiled or pammed baking dish. Roast for 10 minutes on one side then 5 on the other.
• Heat remaining sauce. Serve tofu cutlets with this sauce. Garnish with cilantro.
• Marinate overnight for maxium flavor. For easier prep, use canned peeled tomatoes and already roasted peppers.

TOFU STEAK

Steps:

• Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don't have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
• Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
• Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
• Heat a grill pan on medium heat. When hot, brush it with sesame oil.
• Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
• Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
• Repeat with the next two tofu steaks.
• Serve with veggies, salad or chips or topped with vegan peppercorn sauce.

MEXICAN-STYLE MARINATED STEAKS

Steps:

• In a mixing bowl, combine all ingredients except steaks.
• Place steaks in a wide, shallow glass or ceramic bowl and add marinade. Turn steaks to coat all sides. Cover, and refrigerate overnight.
• Wipe excess marinade from steaks before cooking. Grill to taste.

ROASTED TERIYAKI TOFU STEAKS WITH GLAZED GREEN VEGETABLES

Steps:

• To make the marinade, put the soy sauce, mirin, sake and sugar in a large frying pan and heat, stirring until the sugar has dissolved.
• Add the tofu and mushrooms, if using. Simmer gently for about 15 minutes, turning the tofu over halfway through cooking.
• Transfer the tofu steaks to a lightly oiled baking dish or roasting tin.
• Spoon a little sauce on top and roast in a preheated oven at 220C/425F/Gas 7 for 10 minutes. Keep them warm.
• Using a slotted spoon, remove the mushrooms from the remaining sauce, squeeze dry and slice finely. Reserve the sauce.
• To make the glazed vegetables, heat a wok until hot, then add the oil. Add the garlic, broccoli, leek and sliced mushrooms and stir fry for two minutes.
• Add the pak choi and the fennel. Stir fry for two minutes.
• Add the reserved sauce and 2½fl oz water, stir, cover and cook for two minutes.
• Push the vegetables to the back of the wok, add the cornflour mixture to the bubbling juices and stir until thickened.
• Mix the vegetables into the sauce.
• Cook the noodles according to the packet instructions, then drain.
• To serve, put a nest of noodles on warmed plates and pile on the vegetables.
• Turn the tofu steaks over and put shiny side up on top of the vegetables.
• Sprinkle with spring onions and toasted sesame seeds and serve.

TASTY TOFU STEAKS

Steps:

• Cut tofu lengthwise into 4 slices, then drain.
• Dissolve Marmite in boiling water.
• Add tomato sauce, soy, vinegar and spices. Stir to blend.
• Marinate overnight, for best result. (or at least 2 hours).
• - Bake, grill or fry.

MARINATED TOFU STEAKS

Steps:

• Slice the tofu block into steak-sized rectangles.
• Arrange tofu slices in a shallow dish so they overlap as little as possible.
• Combine other ingredients in a bowl and mix well.
• Pour over tofu steaks. If there isn't enough liquid to cover the steaks, add some more water and swish it around a bit until well combined.
• Cover and refrigerate overnight (or as long as you've got).
• Cook marinated tofu steaks on grill or in non-stick skillet.
• Give it a few minutes on each side, or until lightly browned.