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
Deb Z says
WAs so happy. Husband went out of town for a few days. That meant I got to eat tofu! I omitted the extra salt. So not necessary. Plenty of salt in the soy sauce. LOVED this recipe. Threw in a bunch of fresh spinach and that was a great finale. One question….was the rosemary fresh or dried? I only used half dried.
Thank you!
Henry Lord says
This is a delicious recipe. I’ve made it 3 or 4 times now. My mother-in-law, who is not interested in vegan dishes, likes this recipe as well.
Anna says
Too salty for my taste, even after leaving out the additional salt. It was still super delicious though! I’ll for sure be making it again, just with diluted or low-sodium tamari. I also substituted the rosemary for sage, which gave it an incredible, almost chicken-like flavour. Definitely recommend, just adjust salt levels to your taste.
Mary says
Wow I was surprised at how good this is! I used a Foreman grill to cook mine. It made nice grill marks!
Yulca says
This is one of my favorite tofu recipes ever. We love it & have served it to many omnivores on many occasions, who always love it 😀. Thanks!
Kathy says
This is my favorite tofu recipe and so easy to make.
Salt isn’t necessary as the soy sauce is salty enough.
I cube the tofu and bake it and serve it cold over salad.
Allison says
These tofu steaks are delicious! I served them alongside broccoli salad with almond butter dressing and brown rice for the perfect healthy weeknight supper. Thank you! 🙂
Shelly L says
Love this recipe! We make it often. On the occasion that we have leftovers they are great in a sandwich or salad. Thank you!
Jeff H. says
Incredible!
Jennifer Ginther says
I made these tofu steaks and my daughter said this was the best tofu I had ever made. I had them in the marinade all day and flipped them every few hours, I feel this made a big difference in the taste. Love this recipe and will definitely be making them again.
Pamela Fitzpatrick says
I don’t use oil and am wondering if you use parchment paper when you cook in an oven to avoid sticking. Thanks!
Sarah McMinn says
Yes, you can use parchment paper.
Yoshi says
Had very low expectations on this. So pleased. Thanks for the recipe. I used a flat griddle grill and it seared perfectly. Just wow.
Laurel says
Made these for a BBQ recently. They turned out fantastic and I will definitely make them again. I used Bragg’s Liquid Aminos in place of the Tamari and I think that made it a little too salty for my taste. I would also double the marinate next time as my tofu sucked up every drop of it so there wasn’t any left to brush the tofu with. Otherwise, they were crispy on the outside and perfectly chewy on the inside. 5 stars. 🙂
Seth T says
If I could give this more than 5 stars. I would. I made it last night, stovetop, and I’m obsessed! I told all my friends about it and sent them the recipe. I also made my own Worcestershire for the sauce and now I’ll never use store bought again. Thank you so much!
Tamara Hanel says
These have really nice flavor. They grilled nicely as well. I’m going to try without the oil next time.
Susan says
These were amazing! The texture was lovely – chewy-soft inside, crispy-charred outside. Rosemary and maple played well together, along with the sweet-hot from the maple syrup and cayenne. Tasted like the steak I remember from my less enlightened days. Only recommendation would be a smidgen less cayenne.