Marinated Tofu Steaks

Today I wanted to share our most favorite way to make tofu. We call them marinated tofu steaks and they are mouth watering in every single way.

Tofu has not been an easy thing for me to master. I will say it’s taken years.

When I first became interested in tofu and vegetarian eating I bought two cookbooks, This Can’t be Tofu and The Tofu Cookbook.

I was in my early twenties then and let’s just say I didn’t master tofu. I didn’t hate it, but I wasn’t excited about it. I preferred the meager offerings of Morningstar in the early 2000s.

I’m happy to report that things have changed drastically since then. I’m reassured to know people irl that eat tofu. I even know people who aren’t vegan that eat tofu throughout the week.

This helps.

The existence of the internet is what really changed the game. Knowing that millions of others have mastered this ominous soft white brick, that they find it nutritious and drool worthy is all it takes for my competitive side to kick in and say “I will love tofu too!”

This recipe is one of those ways that we LOVE tofu.

I think Jeremy and I ~~would~~ have fought over who has had more or less—wanting to make sure it was fair.

Not all is fair in love and tofu.

Marinating the tofu really allows for the rich tamari flavor to absorb. Think of tofu as chicken, on it’s own the flavor is mild and add any seasoning or sauce and you transport this wallflower protein to the next level.

I swear by my non-stick skillet. It’s a wonderful way to cook without using oil or burning a delicious meal into a pan.

These tofu steaks are delicious right out of the pan, but if you want to firm them up and deepen the flavor a little bit. Pop them in the oven for a brief amount of cooking time.

At the simplest we enjoy them as finger food. Snarfing down the tray all the while forgetting we wanted to make them into sandwiches the next day.