Bethany's Vegan Kitchen

These tofu steaks have a really lovely flavour and texture. They’re quite firm, lovely and crisp on the outside, and they’re packed with savoury flavour. Smoked tofu already has a delicious smoky flavour, it’s then marinated to give it even more of an umami kick. They’re delicious hot or cold, and they’re really handy to keep in the fridge and adding to sandwiches, wraps and salads. Or top a noodle/rice/grain bowl with a tofu steak or two, to add more plant-based protein to your meal

Serves; Four Cook time; 15 minutes, plus marinating overnight

You’ll need;

1. 280g smoked tofu, I used Tofoo which is available in most supermarkets here
2. One tablespoon of each of the following; nutritional yeast, soy sauce, lemon juice and ketchup
3. Half a teaspoon of the following; smoked paprika, garlic powder and onion powder
4. One tablespoon of oil to fry the tofu in

Method;

• Start by pressing the tofu for around 30 minutes. The tofu I’m using is extra firm, so there won’t be much liquid to press out of it. But pressing is still useful as the marinade can penetrate the tofu more easily
• Next, whisk the nutritional yeast, soy sauce, lemon juice, ketchup, smoked paprika, garlic powder and onion powder together in a dish
• Slice the tofu into four equal slices and cove the slices in the marinade. Place the tofu into an airtight container and refrigerate for a few hours, overnight is best if you can
• Once you’re ready to cook the tofu, heat the oil in a large frying pan over a medium heat. Once the oil has warmed up, add the tofu into the frying pan and cook for seven minutes on each side
• Leave the tofu for the full seven minutes before flipping them, this will ensure that the outside goes nice and crispy. Once the tofu is crispy and golden, it’s ready to serve

I chose to serve mine topped with thinly sliced spring onion and white sesame seeds, this always works well as a garnish to add a decorative yet inviting touch to a meal