Three Tofu Marinades

Spicy tofu steaks, and a tofu egg and tofu bacon wrap, tofu can be quite the chameleon, you can give it all sorts of different flavours depending on what you marinate it in. So I thought I’d share how I make tofu egg and tofu bacon, and my recipe for spicy tofu steaks

Firstly, Some Prep

Tofu will more readily take on other flavours if you drain and press it before marinating. This can be done simply by draining away the water, wrapping in paper towel, then pressing between two dishes. You can then add weight on top to press out the liquid in the tofu. Leave the tofu for a couple of hours if you can, or a minimum of 30 minutes

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Spicy Tofu Steaks

You’ll need;

  1. 200g/7oz firm tofu, drained and pressed
  2. One tablespoon of hot sauce, I used sriracha
  3. One tablespoon of ketchup
  4. One tablespoon of light soy sauce
  5. One tablespoon of water
  6. Half a teaspoon of both powdered garlic & powdered ginger

Method;

  • Whisk together the marinade in a small bowl, once fully combined set aside.
  • Cut your pressed tofu into four thick pieces, pop them into a shallow dish and pour the marinade over them. Flip them to allow the marinade to coat them evenly. Then put them in the fridge for a minimum of an hour, I like to leave them overnightDSC_0375-picsayy.JPG
  • Then add a tablespoon of oil into a large frying pan over a medium high heat. Cook the tofu for around 7-8 minutes on each side. Don’t touch them too much while they’re cooking, you don’t want to risk breaking them
  • Then I simply served them with a couscous salad and a couple of lemon wedges

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Next up, Tofu Egg

You’ll need;

  1. 100g/7oz firm tofu, drained and pressed
  2. 75ml unsweetened plant milk
  3. One eighth of a teaspoon of turmeric
  4. One eighth of a teaspoon of smoked paprika
  5. Black pepper to taste
  6. Black salt aka kala namak to taste

Method;

  • Whisk the marinade together (apart from the black salt aka kala namak) in a small bowl, once fully combined set it aside
  • Cut the tofu into around six equal sized pieces, add into a shallow dish and pour over the marinade. Flip the tofu over to allow the marinade to coat it evenly. Refrigerate for at least one hour before cookingDSC_0378-picsay.JPG
  • Once you’re ready to cook the tofu, heat a tablespoon of oil in a large frying pan over a medium heat. Fry the tofu for 7-8 minutes on each side. Once cooked, remove from the heat and season to taste with black salt aka kala namak
  • Serve inside a wrap, sandwich, or along with meat free sausages, baked beans, and fried vegetables for a lovely cooked breakfast

Lastly, Tofu Bacon

You’ll need;

  1. 200g/7oz firm tofu, drained and pressed
  2. One tablespoon of light soy sauce
  3. Two tablespoon of ketchup
  4. One tablespoon of nutritional yeast
  5. One teaspoon of liquid smoke
  6. One teaspoon of smoked paprika
  7. One tablespoon of water

Method;

  • Whisk together the marinade in a small bowl until well combined
  • Thinly slice the tofu and then pour half the marinade into a shallow dish, add in the tofu and then cover with the other half of the marinade. Refrigerate for a minimum of one hourDSC_037y3-picsay.JPG
  • Once you’re ready to cook, heat a tablespoon of oil in a non-stick frying pan on a medium high heat. Cook the tofu for around 8-10 minutes per side, depending on how cooked/crispy you prefer your tofu bacon to beDSC_0382-picsayy.JPG
  • Be gentle when flipping, as tofu can be delicate to begin with. Then serve in a wrap, sandwich or as part of a vegan cooked breakfast

Tips;

  1. You can purchase black salt aka kala namak online from Amazon, or in some health food shops or Asian supermarkets
  2. Liquid smoke can again be bought online, or from some health food shops or larger supermarkets
  3. In regards to tofu, the best fresh tofu I have found is tofu from Asian supermarkets. There are a couple of types, you want the firm tofu that is packaged in water, not the kind that’s vacuum packed, or silken tofu in a box, those kinds won’t work for this.

 

 

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