Monday, January 28, 2008

Marinated Tofu "Steaks"

Marinated Tofu Steaks
Adapted from Fresh at Home

Prep time: 5 minutes
Marinating time 1-24 hours
Cooking time: 6-8 minutes

Serves: 4

Crispy Coating:
1 cup flaked nutritional yeast
½ cup wheat germ
1 tbsp garlic powder
¼ tsp black pepper

¼ cup apple cider vinegar
½ cup tamari (or soy sauce)
2 tbsp water
1 tbsp canola oil

1 block (9oz/250g) extra firm tofu

1. Combine all the crispy coating in a zip-lock baggie. It will keep for several weeks if you don’t get it wet. So use only what you will really need.

2. Combine all the marinade ingredients together in a bowl and mix well.

3. Slice the tofu across the block in ¼ “ slices. Then cut those long wide slices in half and those halves into triangles. I made 16 pieces.

4. In a shallow roasting pan (I used a pyrex dish I normally use for lasagna), pour the marinade. Place the tofu “steaks” and coat on both sides. Let it sit in the marinade for at least 1 hour, turning occasionally. I let it sit on the counter for a couple of hours and then placed the “steaks” in the fridge in a zip lock baggie without the extra marinade. It will keep for a couple of days.
5. When you are ready to use…place some coating on a plate and coat both sides of the “steaks”. In the meantime, heat some canola or sunflower oil in a non-stick skillet over medium-high heat and cook the tofu for 3 minutes per side.

I served them with a Winter Vegetarian Curry.

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