I’m ready for Spring. So ready. I want to drink lemonade on the deck while I BBQ up some dinner. I want to walk to the park and watch X. play. I want to eat tasty food that is light and fresh and all kinds of delicious. Sadly spring has not arrived. It’s still below zero. The sun is out which is nice but there was snow yesterday and the remnants of that linger in my backyard. As a result of this there will be not BBQ for me anytime soon.
Due to the lingering Winter I’ve been forced to create fresh tasting meals inside. I’ve been making huge fruit salads for snacks. We’ve been eating light miso based soups. Both were delicious but my husband and I were seeking something a little meaty one night and so this Tofu Steak was born. It is so delicious. I know what you’re thinking. You think tofu is not for you. Maybe it isn’t but maybe it’s just that you haven’t had it done well. This tofu is moist but firm, flavourful and meaty. This tofu is everything you could want in a healthy, fresh delicious meal. It’s not scary veg food. There’s no hummus bowl or sprouts on top. This is fresh, tasty, and well frankly delicious. I’ve made it a few times and it is perfect every time. If you’re looking for something to try on a meatless Monday or perhaps are veg yourself, give it a whirl. It won’t disappoint!
- 1 pound of firm tofu (I use organic to avoid GMO soy beans)
- 1/4 c lemon juice
- 1/4 c braggs liquid aminos
- 1/4 c grainy mustard
- 2 tbsp brown sugar
- Preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper.
- Drain your tofu and rinse.
- Then cut the tofu into four pieces length wise so you have four nice size ‘steaks’.
- Lay the tofu on the parchment paper. Set aside.
- In a small bowl mix the lemon juice, braggs, grainy mustard and brown sugar together.
- Drizzle half of the mixture on the tofu steaks ensuring that it covers each one well.
- Cover the steaks with aluminum foil and bake for 15 minutes.
- After 15 minutes remove from oven, uncover and put the rest of the mixture on the steaks again ensuring that each piece is covered well.
- Place the tray back in the oven uncovered for 15 minutes.
- The best thing about this recipe is that you don’t have to press the tofu or do anything fancy to it. Ridiculously easy!
- You can also cut your tofu into 12 little slabs and have them on hand for lunch, sandwiches or a quick snack.
- Do not be afraid of the tofu. Tofu won’t hurt you. I promise!
- Don’t forget the parchment paper. Inevitably some of the sauce will drip onto the sheet and this prevents it from burning or sticking to the pan. Such easy clean up if you use the paper!
- If you don’t have any Bragg’s can I suggest you buy some? It’s lower in sodium than regular soy sauce and has a lovely flavour all on it’s own. It’s also gluten free which means this can be a gluten free tofu steak which works for those of you avoiding such things.