Balsamic Tofu Steaks

Serving Size 6

Prep Time 60 mins

Cook Time 25 mins

Difficulty Easy

Ingredients

Created By: This Savory Vegan

 

FOR THE TOFU STEAKS:

1 block Nasoya Extra Firm Tofu, drained & pressed

1/3 cup balsamic vinegar

½ tsp garlic powder

½ tsp smoked paprika

½ tsp pepper

½ tsp dried thyme

1 tbsp low sodium soy sauce

1 tbsp maple syrup

Salt, to taste

Oil, for frying

FOR THE RICE PILAF:

2 tbsp vegan butter

1 small yellow onion, diced

2 cloves garlic, minced

½ teaspoon onion powder

½ teaspoon garlic powder

½ tsp Italian seasoning

½ cup orzo

1 cup basmati rice

3 cups broth

4 tbsp fresh parsley, chopped

Salt, if needed

 

Preparation

  1. Press the tofu for at least 10 minutes. Cut into 6 slices and pat dry.
  2. Combine the vinegar, dry seasonings, soy sauce and maple syrup in a bowl and whisk to combine. Place the tofu in a shallow dish and pour over the marinade. Place in the fridge for 30 minutes, flipping once.
  3. Melt the vegan butter in a skillet over medium heat. Add the onion, garlic & dry seasonings and cook down for 2 minutes. Add the orzo & rice and toast for 3 minutes, stirring frequently. Pour in the broth, bring to a boil, lower the heat, cover and simmer for 15 minutes. Turn off the heat and allow to sit (covered) for 5 more minutes. Right before serving add in 2 tbsp of parsley and fluff with a fork. Add salt if needed.
  4. While the rice pilaf is cooking, heat the oil in another skillet over medium-high heat. Add the tofu steaks to the skillet and brown on both sides (approx. 2 minutes per side). Lower the heat and pour in the remaining marinade. Cook down until most of the marinade has been absorbed.
  5. To serve, layer the rice pilaf on a platter and top with the tofu steaks. Pour any remaining sauce from the skillet over the tofu and sprinkle with the remaining parsley.

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