Tofu steak? Yes, it might appear deceptive, especially to the carnivores out there, and for that I apologise. I know how you feel…it was like the time I was in NYC and ordered cauliflower steak- I was under the impression that I would receive a fat juicy steak accompanied by some potentially meek and mild cauliflower. Oh how wrong I was! Get this, it was cauliflower formed in the shape of a steak but at the same bloody price, wtf?!
Anyway, after that experience I would never dream of tricking any other human being into buying a vegetable at the same price as a gourmet meat chunk, especially cauliflower- I mean come on, make it artichoke or asparagus, or something a little less humble if you’re going to sell it at an extortionate price! Never have I regretted spending $35 as much as I did that day.
The good news about this no-meat steak is that it really does taste like meat. Maybe not a beef steak, but it definitely lies somewhere in the meat genre. And, surprising little fact- if you freeze tofu, it develops a spongy, meaty texture that soaks up any sauce or broth like a MOFO in which you marinade it. Even meat doesn’t have that ability so we should welcome the mighty tofu with open arms.
I feel that this justifies my referring to it as a steak. Maybe you still disagree, and maybe even exhibit a mild hatred, but once you’ve tried it out, that hatred will melt and turn into love! Whether for me or the steak, who knows, either way it’s a good thing!
Ingredients for tofo steak:
• 6 large pieces smoked tofu (frozen overnight and now thawed)
• 6 cloves mashed roasted garlic
• 40 ml soya sauce
• 3 tbsp honey
• 2 tbsp rapeseed oil
Ingredients for sticky cola sauce:
• 1.25 litres cola (not diet)
• 1 onion diced
• 6 cloves garlic crushed
• 2 tbsp sugar
• 2 tsp salt
• 60 ml vinegar
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp ground nutmeg
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground black pepper
• 2 tbsp corn starch
- For the sauce, lightly sweat the onions and garlic.
- Add the cola and spices and leave to simmer and reduce for 30 minutes.
- Remove the onions and garlic and blitz in a food processor to a smooth puree.
- Return back to the sauce along with the corn starch and simmer for a further 10 minutes whilst stirring. The sauce should start to thicken at this point.
- Leave to cool before placing in a sterilised jar and refrigerate. The sauce will continue to thicken as it cools.
- For the tofu, make a marinade by combining the garlic, soy sauce, honey and oil.
- Make incisions along the tofu on both sides and squeeze out any remaining water from it.
- Soak in the marinade for at least 2 hours, though the longer the better (overnight preferably).
- Grill the steaks for 5-7 minutes on either side and serve immediately.
I stuck mine on some burger buns and washed them down with a beer, niiiiice.