Transform plain tofu into a flavorful dish with this expert recipe from the cookbook Healthy is Funky by Mich Baron. As a plant-based cooking enthusiast, I've found marinating is the key to unlocking tofu's potential.
This recipe is from Healthy is Funky (€24.99). Read an exclusive interview with author Mich Baron on page 97 of the June issue of Santé magazine.
Tofu’s neutral flavor makes it a blank canvas for bold marinades. Whip one up in under 90 seconds to match your mood. Here are two irresistible options for grilled tofu steaks.
Main Ingredients
Sesame-Ginger Marinade
- 2 tbsp gluten-free soy sauce (e.g., Tamari)
- 1 tbsp gluten-free sesame oil
- 2 tbsp lemon juice
- 3 tbsp agave or maple syrup
- 2 cm fresh ginger, grated
- Black pepper and fleur de sel
Lemon-Mustard Marinade
- Juice of 1 lemon
- 2 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp agave or maple syrup
- 1 tbsp mustard
- 1 tsp thyme
- Black pepper and fleur de sel
To Finish
- 2 spring onions
- 2 tbsp sesame seeds (optional)
Instructions
- Pat the tofu block dry. For best results, wrap in 2 sheets of kitchen paper, place a cutting board on top, and press firmly to remove excess moisture. Slice horizontally into 3 steaks.
- Whisk together your chosen marinade ingredients.
- Arrange steaks in a bowl, pour over marinade, and let rest for at least 30 minutes. Flip and marinate another 30 minutes.
- Heat a grill pan over low heat and cook steaks for 5-7 minutes per side until golden.
- Slice spring onions thinly. Drizzle steaks with remaining sesame-ginger marinade (if using) and sprinkle with sesame seeds.
Playlist Pick
Tom Browne – Funkin' for Jamaica (perfect vibe for cooking).
