Impress your guests with these Chewy Blackened Tofu Steaks. Made with extra-firm tofu marinated in a mixture of sauces and spices and then grilled to perfection for a wholesome vegan and gluten-free meal.
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Happy March! I, for one, could not be more excited.
I have so many exciting new recipes come to you this month. There will be “Chicken” Alfredo Pizza, Eggplant Meatballs (a recipe that I’ve been sitting on since 2019!), and an AMAZING White Wine Alfredo Pasta that I cannot wait to share with you.
But before we get to that, I’ve got two words for you. Tofu Steaks. And I think you’re going to love them. These Blackened Steaks are made with extra-firm tofu that is marinated in a salty and spicy sauce and then grilled to charred perfection for an impressive vegan meal that is also low-carb and gluten-free.
Now that’s hard to beat!
Recipe Video
Ingredients & Substitutions
You’re going to love this recipe. They are delicious plant-based steaks made from marinated and grilled tofu. When roasted, tofu becomes chewy and delicious. On top of that, tofu is the perfect canvas for flavor. Tofu Steaks can be made with spice rubs, a variety of sauces, or simple citrus and herbs.
Here is everything you need.
- Extra-Firm Tofu – Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press or a weighted, towel-lined cutting board.
- Soy Sauce – For a gluten-free alternative, use Tamari.
- Olive Oil
- Vegan Worcestershire Sauce – Traditionally Worcestershire sauce is made with anchovies. There are several brands that carry a vegan alternative.
- Maple Syrup
- Garlic
- Fresh Rosemary
- Salt and Pepper
- Cayenne (optional)
Step-by-Step Instructions
Step One Marinate the Tofu
Cut the tofu into 3 even slices (about 3/4″ thick) and cut each of those slices into half.
Whisk together the ingredients for the marinade in a shallow baking dish. Add thickly cut slabs of tofu to the marinade, ensuring the tofu is fully submerged. Marinade the tofu for at least one hour.
Step Two – Grill It
Once the tofu has marinated, add it to a preheated grill. You can either use an electric grill or an outside grill. Grill the tofu for 6-8 minutes per side, until the tofu is slightly charred and cooked all the way through. Brush the tofu with the extra marinade and serve.
Pro Tip: If you don’t have a grill, these tofu steaks can also be baked. To bake the tofu, preheat the oven to 400F. Place on a baking sheet and bake for about 20 minutes, flipping once halfway through. Once the tofu is firm and cooked all the way through, remove it from the oven. Brush extra marinade and serve.
Serving and Storing
Serving – Serve these steaks immediately. Serve alongside grilled vegetables or roasted potatoes.
Storing – Store leftovers in an airtight container in the refrigerator for up to 2 days. To serve, reheat the steaks in a hot skillet with 1 tablespoon of oil until the tofu is heated all the way through.
Tips and Tricks
- Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed. If you get water-packed tofu, make sure to press it for at least one hour first to drain any excess water.
- Marinate the tofu for at least 2 hours. Consider marinating overnight for the best results.
- Be generous with your flavors. Tofu is an empty canvas and can handle a lot of bold flavors. Feel free to taste and adjust seasonings for the tofu marinade.
Frequently Asked Questions
Yes! To bake the tofu, preheat the oven to 400F. Place on a baking sheet and bake for about 20 minutes, flipping once halfway through. Once the tofu is firm and cooked all the way through, remove it from the oven. Brush extra marinade on tofu steaks and let sit 5 minutes before serving.
Look for extra-firm tofu that is not water-packed, such as Trader Joe’s High-Protein Tofu or Super Firm Sprouted Tofu. These types of tofu do not have excess water and do not need to be pressed.
If you have to use water-packed tofu make sure to press as much water as you can out of it first by using a tofu press (<<affiliate link) or a weighted, towel-lined cutting board.
While I don’t recommend grilling the steaks until you are ready to serve, you can prepare the tofu and marinate it for up to 48 hours. To do this, place it in a shallow dish wrap it tightly with plastic wrap. Store the tofu in the refrigerator until you are ready to grill.
More Vegan Tofu Recipes
- Hawaiian Teriyaki Tofu Skewers
- Vegan Kung Pao with Tofu
- Crispy Peanut Ginger Tofu
- Tofu Banh Mi Sandwich
- BBQ Tofu Steaks with Grilled Pineapple Salsa
Blackened Tofu Steaks
Ingredients
Blackened Tofu Steaks
- 14 oz. extra-firm tofu, pressed
- 1/4 cup soy sauce
- 2 tbsp. olive oil
- 2 tbsp. vegan Worcestershire sauce
- 2 tsp. maple syrup
- 2 cloves garlic, minced
- 2 tbsp. rosemary, minced
- 1 tsp. freshly ground pepper
- 1/2 tsp salt
- pinch of cayenne
Instructions
- To begin, whisk together the ingredients for the marinade in a shallow baking dish. Cut the tofu into 3 even slices (about 3/4" thick) and cut each of those slices into half. Add the thickly cut slabs of tofu to the marinade, ensuring the tofu is fully submerged. Marinade the tofu for at least two hours. Reserve the marinade.
- Once the tofu has marinated, add it to a preheated grill. You can either use an electric grill or outside grill. Grill the tofu for 6-8 minutes per side, until the tofu is slightly charred and cooked all the way through.
- Brush the tofu with extra marinade and serve with steamed vegetables and potatoes.
Video
Notes
- If you get water-packed tofu, make sure to press it for at least one hour first to drain any excess water.
- Marinate the tofu for at least 2 hours. Consider marinating overnight for the best results.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Rania says
Hello, I am vegan for few years now, we had an event, and they had 5 minutes steak, but there’s few people who are Vegetarian and vegan, so I made this recipe for us, we loved it, and the meat eaters, tried it, and came for second, yes it was delicious. I didn’t have green rosemary so I put dried ones, and it was delicious. Thank you Sarah.
Laura says
My college-age, meat-eating kids made this for family dinner on Mother’s Day because of my meal preferences. They made both tofu steaks & polenta medallions without marinading. Even without marinading first, both turned out beautifully. They all agreed that vegan is pretty tasty. And, the recipe is easy enough for newbies to prepare and cook. Thank you!
Jennifer says
This recipe is great. Due to unforeseen circumstances I wound up marinating it for over 24 hours. The marinade was so good. I had fresh sage, so used that instead of rosemary because I had none. Next time I’ll try it with rosemary. Served this delicious tofu with lightly sautéed kale and turmeric quinoa. Just delicious. Thank you!