We suggest serving these Tofu Steaks in Tomato Gravy over baked potatoes, or a cooked grain, or pasta. You’ll save yourself some time every week if you make it a practice to keep baked potatoes, and some type of cooked grain, in your fridge at all times. This is also a great sandwich filling for a flatbread or lavash.
- Spice Rub
- 2 14 oz pkgs - tofu, water-packed, extra-firm or super-firm, drained, and pressed
- 1/2 tsp - ground paprika
- 1/2 tsp - turbinado sugar
- 1/4 tsp - cayenne pepper
- 1/8 tsp - ground black pepper (a few cranks of a pepper mill)
- Tomato Gravy
- 1/2 medium - yellow onion, chopped
- 3 medium - celery stalks, chopped
- 1 clove - garlic, minced or pressed
- 1 Tbs - tomato paste
- 3 Tbs - whole wheat pastry flour
- 1 cup - vegetable broth
- 1 14.5 oz can - diced tomatoes
- To create the tofu steaks, slice each block into about 8 slices. Stir together the spices and rub onto both sides of each tofu steak.
- Place the steaks in a large skillet over medium heat and cook until the bottom side browns, about 10 minutes. Remove the steaks from the skillet and set aside, brown side up.
- In the same skillet over medium heat, sauté the onion, celery, and garlic until tender, about 5 minutes. Add a little water as needed to prevent sticking and scrape any browned bits of tofu from the bottom of the skillet and stir into the vegetables. Stir in the tomato paste. Add the flour and stir to coat the vegetables. Stir in the vegetable broth and tomatoes. Salt to taste.
- Lay the tofu steaks, browned side up, on the tomato gravy. Reduce the heat to low, cover, and cook about 15 minutes.
Nutrition (per serving): 269 calories, 32% calories from carbohydrates, 33% calories from protein, 35% calories from fat, 6g fiber.