These vegan tofu steak bowls make a hearty, easy dinner. Serve the tofu steaks over a bed of mashed potatoes or rice with a side of your favourite veggies and topped with a tangy chimichurri sauce.
A note on some of the ingredients for the tofu steak:
Extra firm tofu: I prefer to use extra firm tofu that has been pressed for this recipe as it holds up well on the grill. You can press tofu by either using a tofu press or by slicing it and putting it under a clean kitchen towel and pressing down with cookbooks. I like to press the tofu for 30 to 60 minutes to ensure much of the moisture has been removed. This also helps the tofu absorb more of the flavours of the marinade.
Gluten free soy sauce: In Canada most VH sauces are gluten free and they also make gluten free soy sauce. I prefer to use light soy sauce to help cut down on the sodium. Gluten free soy sauce has a stronger flavour than tamari sauce however if that is what you have on hand you can substitute with tamari sauce.
Worcestershire Sauce: Traditional Worcestershire sauce can contain gluten and anchovies so make sure to check the label. I use Wizard brand which is vegan and gluten free. A good substitute for Worcestershire sauce in this recipe would be balsamic vinegar.
Maple syrup: Being Canadian, we always have pure maple syrup in the fridge so that it what I use in this recipe. A good substitute would be brown sugar. The maple syrup helps to lessen the acidity from the tomato paste however too much sugar will begin to burn on the grill.
A note on some of the ingredients for the chimichurri sauce:
Flat leaf parsley: Flat leaf parsley is the traditional ingredient in chimichurri sauce which originated in Argentina however curly parsley can be substituted.
Red onion: Chimichurri sauce can be made with either red onion or shallots. I prefer the colour and flavour that the red onion offers to the sauce but you can use whichever you have on hand.
Red wine vinegar: Red wine vinegar gives the chimichurri sauce a delicious brightness and is the classic ingredient however white wine vinegar can be substituted.
How the tofu steaks are made:
Press the tofu for a minimum of 30 minutes and then slice into 8 strips.
In a 9 x 13 baking dish add all of the marinade ingredients, except the tofu, and mix together.
Add the sliced tofu to the marinade and turn each piece over so they are all well coated. Cover and refrigerate for up to 24 hours.
Grilling the tofu steak:
Heat the barbecue on high for 10 minutes. Ensure the grill is clean and then lightly oil the grill. I like to use a long handled silicone basting brush and brush canola oil over the grill. Place the tofu on the grill and turn the heat down to medium. Grill the tofu steak for 4 to 5 minutes per side, basting the second side with any remaining marinade.
Baking the tofu steak:
Preheat the oven to 375°F and line a large rimmed baking sheet with parchment paper. Place the tofu steaks on the prepared baking sheet and bake for 30 minutes, flipping halfway through.
Making the chimichurri sauce:
Gather all of the ingredients for the chimichurri sauce.
In the bowl of a mini processor or of an immersion blender add the garlic. Run the blender until the garlic is finely chopped.
Add in the parsley and red onion and pulse 4 to 5 times, roughly chopping the parsley. Be careful not to over process it at this point.
Add in the remaining ingredients and process until everything is emulsified.
Store in an air tight container in the fridge for a minimum of 15 minutes to give the flavours time to marry. Chimichurri sauce can be stored for up to 3 days in the fridge however it will begin to lose some of it’s vibrant colour.
Serve the tofu steaks over either a bed of mashed potatoes (we like garlic mashed potatoes with some cauliflower snuck in) or rice. Top with sauteed mushrooms, roasted broccoli and chimichurri sauce.
Enjoy!
Looking for more easy dinners? Try my Gluten free Burrito bowl, my Italian sheet pan dinner or my Greek barbecued tofu with tzatziki!
Vegan Tofu Steak Bowls
Savory marinated tofu served over a bed of fluffy mashed potatoes and topped with a tangy chimichurri sauce. Serve with your favourite veg to make a complete meal.
2
servings10
minutes15
minutes326
kcal25
minutesKeep the screen of your device on
Ingredients
- For the tofu marinade:
1 block of extra firm tofu, pressed (350g)
2 tbsp extra virgin olive oil
2 tbsp gluten free soy sauce
1 tbsp tomato paste
1 tbsp vegan Worcestershire sauce
1/2 tbsp maple syrup
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp liquid smoke
1/4 tsp fresh black pepper
- Chimichurri sauce:
1/2 cup flat leaf parsley
1 clove garlic
1 tbsp chopped red onion
1/4 cup extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp dried oregano
1/4 tsp each salt, pepper and red pepper flakes
Directions
- Slice the pressed tofu lengthwise into 8 pieces.
- In a large 9 x 13 baking dish add all of the marinade ingredients, except the tofu. Stir everything together and then add the tofu pieces, turning to coat them. Cover and let marinate in the fridge for up to 24 hours.
- Grilling the tofu:
- Heat the grill on high for 10 minutes. Lightly oil the grill, add the tofu and turn the heat down to medium. Cook the tofu for 4 to 5 minutes on each side, keeping a close eye on it.
- Baking the tofu:
- Line a large rimmed baking sheet with parchment paper and preheat the oven to 375° F. Bake the tofu for 30 minutes, turning halfway through.
- Chimichurri sauce:
- While the tofu is marinating make the chimichurri sauce.
- To a small blender or food processor add and garlic and pulse until it is roughly chopped. Add in the parsley and red onion and pulse 3 to 4 times to chop the parsley.
- Add in the rest of the ingredients and blend until everything is well incorporated. Store the sauce in an air tight jar in the fridge.
- Assemble the bowls:
- Add a portion of mashed potatoes or rice to the bottom of a plate or bowl. Top with the tofu and any veg. Serve the chimichurri sauce on the side.
Notes
- Nutritional information is for the tofu ‘steaks’ only.
- Nutritional information is a rough estimate.
Nutrition Facts
- Total number of serves: 2
- Calories: 326kcal
- Carbohydrates: 13.1g
- Protein: 18.5g
- Fat: 21.9g
- Saturated Fat: 2.9g
- Polyunsaturated Fat: 6.6g
- Monounsaturated Fat: 11.9g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 644.3mg
- Potassium: 734.3mg
- Fiber: 2.7g
- Sugar: 1.9g
