Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread
Try this Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread recipe.
Try this Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread recipe.
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 2 cups baby spinach
- 1 tablespoon low sodium soy sauce
- 1 teaspoon smoked paprika
- 1 tablespoon extra virgin olive oil
- 1 tablespoon tapioca starch
- 3 cloves garlic
- 1 teaspoon tomato paste
- 1 tablespoon pine nuts
- 1 small red onion
- 2 tablespoons brown rice flour
- 1 teaspoon miso paste
- 1/2 teaspoon himalayan/sea salt
- 1/2 teaspoon pure maple syrup
- 5 ripe roma tomatoes
- 1/4 cup sundried tomatoes in olive oil and italian herbs
- 1/2 cup golden flaxseed meal
- a few sprinkles himalayan/sea salt
- a few sprinkles freshly ground pepper
- 1/2 block firm or extra firm tofu
- 1 teaspoon sesame oil/extra light olive oil
- 1/4 cup high quality breadcrumbs* (i used trader joe’s org
- Carbohydrate 42.6337397800277 g
- Cholesterol 0 mg
- Fat 9.79267062789426 g
- Fiber 7.65561469893669 g
- Protein 8.11872166716059 g
- Saturated Fat 1.25783564595946 g
- Serving Size 1 1 Serving (550g)
- Sodium 536.05450060811 mg
- Sugar 34.9781250810911 g
- Trans Fat 0.876305500496981 g
- Calories 271 calories
Step-by-step
- Preheat oven to 320°F (160°C).
- Chop the Roma tomatoes, red onion, and garlic into relatively small pieces.
- Put all the chopped vegetables and sundried tomatoes in the blender (or food processor) and pulse briefly to chop.
- Pour the mixture into a fine mesh sieve and squeeze out about a cup of juice.
- Pour the chunky mashed vegetables into a large bowl and add the flaxseed meal, brown rice flour, olive oil, onion powder, garlic powder, basil, paprika, and salt. Stir until well mixed.
- Align baking parchment paper on a 9x13 inch oven tray and grease the baking paper with non-stick cooking oil.
- Pour the mixture onto the baking tray and spread it out thinly and evenly.
- Bake in the oven for 50 minutes to 1 hour and 15 minutes (depending on thickness), checking every 10 minutes after 25 minutes.
- Allow to cool before cutting.
- Add all spinach salad ingredients to a bowl and toss until evenly coated.
- Cut half a block of tofu, squeeze out as much water as possible, and cut into 6 small rectangles.
- Mix soy sauce, tomato paste, miso paste, sesame or olive oil, and maple syrup in a small bowl.
- Pour breadcrumbs onto a separate shallow dish.
- Dip tofu steaks in the sauce, then coat with breadcrumbs.
- Spray a ribbed grill pan with non-stick cooking oil and lay the tofu steaks on the pan.
- Cook on medium-high heat for 10-13 minutes per side, until browned.
A Culinary Journey: Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread
As a busy professional, finding time to cook healthy and delicious meals can feel like a Herculean task. But I've discovered that even with a packed schedule, a little planning and the right recipe can transform a weeknight dinner from a chore into a culinary adventure. This Grilled Breaded Tofu Steaks with Spinach Salad and Tomato Flaxseed Bread recipe is a perfect example. It’s not only incredibly flavorful and satisfying, but also relatively quick to make, leaving me with plenty of time to enjoy my evening.
The heart of this dish, the grilled breaded tofu steaks, is surprisingly simple to prepare. The key is to really press out the excess water from the tofu before breading it. This ensures that the tofu gets beautifully crispy on the outside while remaining tender and juicy inside. The breading itself is a fantastic blend of flavors, offering a delicious contrast to the savory tofu. I like to experiment with different types of breadcrumbs – sometimes I use panko for extra crunch, other times I opt for classic Italian breadcrumbs for a more subtle texture.
The accompanying spinach salad provides a refreshing counterpoint to the richness of the tofu. The addition of pine nuts adds a delightful crunch and a hint of nutty flavor, while the lemon juice brightens everything up. This salad is so simple to prepare, requiring minimal chopping and tossing. It’s the perfect example of how simple ingredients, when combined thoughtfully, can create something truly special.
And finally, the homemade tomato flaxseed bread. This might seem like an extra step, but trust me, it’s worth the effort. The bread is wonderfully flavorful, and the flaxseed adds a nice nutritional boost. It’s also incredibly versatile; you can serve it alongside the tofu and salad, or use it for sandwiches and toast later in the week. The process of making this bread also allows for some creative freedom – you can adjust the herbs and spices to suit your own taste preferences.
This entire meal comes together harmoniously, offering a balanced and satisfying culinary experience. The crispy tofu, the vibrant spinach salad, and the homemade bread all work together in perfect symphony, creating a dish that is both healthy and delicious. It's a recipe that has quickly become a staple in my weeknight dinners, allowing me to nourish my body without sacrificing flavor or convenience. I encourage you to try it for yourself. You might just discover your new favorite weeknight meal!
Beyond the practical aspects, this recipe has become more than just a meal; it's a moment of calm amidst the chaos. The rhythmic process of chopping, mixing, and grilling is strangely meditative. It’s a chance to disconnect from the digital world and reconnect with the simple pleasure of preparing and sharing food. The aroma of grilling tofu and baking bread fills my kitchen with a comforting warmth, transforming a simple meal into a small, but significant, act of self-care.
It's a reminder that even in the midst of a busy life, there is always time for nourishing ourselves, both physically and emotionally. This is more than a recipe; it’s a ritual, a small act of love, directed towards myself and those I share my meals with. I hope that this recipe brings you as much joy and satisfaction as it has brought me. Bon appétit!
