If you’ve been trying to or want to include more tofu in your diet but don’t know where to start, this is for you. A tofu dish doesn’t have to translate to just Asian food – I’ve found plenty of ways to make it taste great, maybe even better than it does in a typical Chinese stir fry or Thai curry (see also: my tofu tacos). These vegan tofu steaks are my new favorite side – they soak in all the flavor and make a great complement to comfort food like pasta or even a salad. The marinade is easy to put together – I use paprika (you can sub chili/cayenne powder too), fresh mint leaves (dried mint would work too) and a little black salt. Black salt has a distinct smell and is traditionally used in Indian dishes and often sprinkled on fruits. I used it somewhat by chance in this recipe; it turns out it adds a lot of flavor to sometimes bland tofu. Cooking these in a cast iron pan only increases the nutritional benefits of this iron and vitamin-rich meal, but you can use another heavy-bottomed or nonstick pan if you don’t have a cast iron pan.
The only thing you want to watch for with this recipe is that you must make it and eat it right away – reheating these tofu steaks doesn’t work well for the texture as it becomes a bit too hard and chewy. It’s actually very easy and doesn’t require any time to soak the marinade in because it’s already so flavorful! I’d love to hear what you think of this recipe if you make it, leave a comment here or tag me on Instagram @theindiaedition #theindiaedition.
- 200g tofu
- A handful of mint leaves or 1½ tbsp dried mint
- 2 tbsp lemon juice if using fresh mint leaves or 1 tsp lemon juice if using dried
- ¾ tsp paprika (use less if you don't like spicy food)
- ¼ tsp black salt (use sea or regular salt if you don't have black salt)
- 1 tbsp grapeseed, olive (not extra virgin) or another high-heat oil
- In a small bowl, for the marinade, combine the mint, lemon juice, paprika and salt. Combine by crushing this mixture using a mortar and pestle or blender/food processor.
- Slice the tofu and brush the marinade onto the slices.
- Heat a cast iron pan (or another heavy-bottomed pan) for 1-2 minutes on medium heat until water dances when splashed. Place the tofu onto the pan. Cook each side for 3-4 minutes, turning once browned.
- Serve immediately.