PEPPERED TOFU STEAKS
SERVES 4 STEAKS
2 garlic cloves
1/4 cup (60 ml) olive oil
2 tbsp. soy sauce
2 tbsp. vegan Worcestershire sauce
2 tbsp. balsamic vinegar
1 tbsp. agave nectar
2 tsp. freshly ground black pepper
1 tsp. freshly ground pink pepper
1 tsp. fresh rosemary
400g (14oz) frozen and thawed tofu
NUTRITIONAL VALUES
Calories: 282kcal
Fat: 22.5g (3.7g S.Fat)
Carbs: 12.5g
Protein: 10.7g
Sugar: 7.1g
Sodium: 547mg
METHOD
To make the marinade, mince the garlic and combine it with the remaining ingredients (except the tofu) in a blender until smooth.
Cut the tofu into 2 cm thick slices, add to the marinade, and refrigerate for 4 hours.
Oil the grill and sear the tofu steaks for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 3 minutes on each side. Baste frequently with the remaining marinade.
Cut the tofu into 2 cm thick slices, add to the marinade, and refrigerate for 4 hours.
Oil the grill and sear the tofu steaks for 3 to 4 minutes on each side over direct heat, then finish cooking them over indirect heat with the lid closed for another 3 minutes on each side. Baste frequently with the remaining marinade.
RECIPE NOTES
If you sear the steaks on a cast-iron grill, you can get nice char marks. To turn them over, use a thin stainless- steel spatula.
