Try this Tofu Steaks recipe, or contribute your own.
- Carbohydrate 53.99685 g
- Cholesterol 0 mg
- Fat 21.72363 g
- Fiber 26.0816006464958 g
- Protein 28.37859 g
- Saturated Fat 2.853296 g
- Serving Size 1 1 Serving (316g)
- Sodium 450.69 mg
- Sugar 27.9152493535042 g
- Trans Fat 2.842302 g
- Calories 435 calories
Step-by-step
- Drain the tofu well.
- Slice horizontally to form 1/2-inch-thick "steaks."
- Mix spices well.
- Coat tofu on all sides with spice mixture.
- Set aside to combine flavors (if you have time).
- Grill, broil or bake the tofu on non-stick pan until soft and heated through (about 15 minutes).
Swapping fine table salt for coarse kosher salt alters the adhesion of the dry spice rub because larger crystal surface areas distribute differently across porous soy proteins. Draining firm tofu thoroughly removes excess surface moisture that would otherwise steam the exterior and prevent direct contact between the chili powder blend and the protein block. Slice the drained block horizontally into even half-inch slabs to ensure uniform heat penetration during the fifteen-minute baking or broiling phase. Mixing the ground cumin, coriander, cayenne, paprika, and salt in advance allows fat-soluble aromatic compounds to homogenize before application. Coated slices benefit from a resting period of thirty minutes at room temperature, enabling osmotic forces to draw flavors slightly beneath the outer boundary. Assess doneness visually and texturally by checking that the internal matrix turns hot and yields softly under pressure without collapsing into mush. Store any remaining dry spice blend in an airtight glass container away from direct light to preserve volatile essential oils for up to three months.
