Ingredients
Tofu Steaks
• 700g firm tofu, pressed
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp lemon juice + 1 tsp zest
• 2 tsp maple syrup
• 1 tsp smoked paprika
• 1 garlic clove, grated
• 2 tbsp parsley, chopped
• Salt & pepper
Mash
• 1.2kg potatoes, peeled & cubed
• 50g vegan butter
• 150ml warm oat milk
• 1 tsp lemon zest
• Salt & pepper
Garlicky Spinach
• 300g baby spinach
• 1 tbsp olive oil
• 1 garlic clove, thinly sliced
• Pinch of salt
Method
Pat the tofu dry and slice into thick steaks. Mix soy sauce, lemon juice, zest, olive oil, maple syrup, paprika, garlic, parsley, salt, and pepper. Coat the tofu and marinate for 15–20 minutes.
Boil potatoes until soft, then mash with vegan butter and warm oat milk. Stir in lemon zest, season, and keep warm.
Heat olive oil in a pan, add garlic, and sauté spinach for 1–2 minutes until wilted. Set aside.
Sear the tofu in a hot pan for 3–4 minutes per side until golden with caramelised edges. Pour over remaining marinade, letting it bubble into a glossy glaze.
Plate the mash, top with tofu and spinach, drizzle the glaze, and finish with parsley and lemon wedges and enjoy it!
by Whiterabbit2000
1 Comment
[Full recipe available here.](https://www.plantifulpalate.com/post/vegan-lemon-herb-tofu-steak)
Ingredients
Tofu Steaks
• 700g firm tofu, pressed
• 2 tbsp olive oil
• 2 tbsp soy sauce
• 2 tbsp lemon juice + 1 tsp zest
• 2 tsp maple syrup
• 1 tsp smoked paprika
• 1 garlic clove, grated
• 2 tbsp parsley, chopped
• Salt & pepper
Mash
• 1.2kg potatoes, peeled & cubed
• 50g vegan butter
• 150ml warm oat milk
• 1 tsp lemon zest
• Salt & pepper
Garlicky Spinach
• 300g baby spinach
• 1 tbsp olive oil
• 1 garlic clove, thinly sliced
• Pinch of salt
Method
1. Pat the tofu dry and slice into thick steaks. Mix soy sauce, lemon juice, zest, olive oil, maple syrup, paprika, garlic, parsley, salt, and pepper. Coat the tofu and marinate for 15–20 minutes.
2. Boil potatoes until soft, then mash with vegan butter and warm oat milk. Stir in lemon zest, season, and keep warm.
3. Heat olive oil in a pan, add garlic, and sauté spinach for 1–2 minutes until wilted. Set aside.
4. Sear the tofu in a hot pan for 3–4 minutes per side until golden with caramelised edges. Pour over remaining marinade, letting it bubble into a glossy glaze.
5. Plate the mash, top with tofu and spinach, drizzle the glaze, and finish with parsley and lemon wedges and enjoy it!