Here’s another one of my favorite tofu recipes: BAKED TOFU STEAKS WITH ROASTED RED PEPPER SAUCE.
This one gets rave reviews all the time. It takes a few extra steps, but the result is well worth it!
The tofu steaks come out crispy and packed with flavor. And when you pair it with this spectacularly smoky sauce, it’s a match made in heaven!
if you’re pressed for time you can prepare the marinade and sauce ahead of time and just leave the final baking for when you’re ready to eat.
I warn you now: the sauce is addictive! You’re going to want to put it on everything!
And the tofu keeps well in the refrigerator, so don’t hesitate to make a large batch. Are you hungry yet? I am.
Let’s get cooking!
BAKED TOFU STEAKS WITH ROASTED RED PEPPER SAUCE
WHAT YOU'LL NEED:
For the Roasted Red Pepper Sauce:
6 Tbsp roasted red peppers, chopped
1/2 Cup vegan mayonnaise
1/2 tsp lemon juice
Pinch garlic powder
Pinch onion powder
Salt, to taste
For the baked tofu:
1 block extra-firm tofu, pressed
2 Tbsp. liquid aminos or tamari
1 Tbsp. maple syrup
1 tsp. toasted sesame oil
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. paprika
1 tsp. nutritional yeast
1/2 tsp. cumin
1/2 tsp. dried thyme
HOW TO MAKE IT:
Take your pressed tofu and cut on the narrow side into about 8 slices.
Combine liquid aminos, maple syrup, sesame oil, onion powder, garlic powder, paprika, nutritional yeast flakes, cumin and thyme in a small bowl and mix well.
Brush marinade on tofu slices and allow to marinate for 20 minutes.
While the tofu marinates, start with the sauce. If you’re not using canned roasted peppers, you need to roast your red peppers. Set your oven to Broil and line a baking sheet with aluminum foil.
Place the whole pepper on the baking sheet and place it on the top rack of your oven so that the pepper is only a few inches from the heat source. Roast for 7 to 10 minutes, rotating the pepper several times during that time so that it roasts evenly on all sides.
Take the pepper out of the oven and immediately place in a bowl. Cover the bowl and let the pepper rest covered for 15 to 25 minutes, or until cold enough to handle. The steam it will create while covered will help the skin start to peel off. Peel the rest of the skin off and cut the pepper into smaller pieces.
While the pepper sweats, set your oven to 400°F to bake the tofu. And line a baking sheet with parchment paper and lightly brush with oil or spray.
Place tofu slices on the lined baking sheet and brush with oil. Bake for 30 minutes turning halfway.
While the tofu bakes, add the vegan mayonnaise, chopped roasted pepper, lemon juice, garlic and onion powder to a blender (you can also use a hand blender). Blend until smooth and creamy. Set aside.
Once the tofu is done, serve with roasted red pepper sauce drizzled on top.
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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