(Double amounts to make large slabs of tofu steak)
8 oz. block extra-firm tofu
1TB avocado oilplus more for grilling
1cupfiltered water
½cupsoy sauce or tamari
3wholecloves
½tsp.onion powder
¼tsp. garlic powder
¼ tsp.cinnamon
2TBsliced raw beetoptional
2tsp.maple syrup
½tsp.apple cider vinegar
1tsp.coarse cracked black pepper
Arugula Salad
6-7cupsbaby arugula greens
1cupgrape tomatoes
¼cupthin sliced red onion
Dressing
3TBextra virgin olive oil
2TBbalsamic syrup
Maldon flaked sea salt to taste
Instructions
Prepare Grilled Tofu Steak Strips
Preheat oven to 400 degrees.
Slice an 8 oz. block extra-firm tofu lengthwise into 3 1'2 inch slab slabs. Then cut it into 12 rectangles about 1 x 3 inches.
Place 1 TB avocado oil in a wide, shallow saucepan. Add 1 cup filtered water, ½ cup soy sauce or tamari, 3 whole cloves, ½ tsp. onion powder, ¼ tsp. garlic powder, ¼ tsp. cinnamon, 2 TB sliced raw beet, 2 tsp. maple syrup, and ½ tsp. apple cider vinegarBring to a gentle boil and slide medallions into the broth. Boil for 10 minutes, turning halfway through if the broth doesn't fully cover tofu.
Line a baking tray with parchment paper and use a spatula to carefully transfer the seasoned medallions to the baking tray. If desired, strain the marinade and save it for a future recipe.
Bake for 10-15 minutes, flipping halfway through. (Larger steaks may take a little longer). The tofu should dry out and toughen up just enough to handle with tongs without breaking. Remove the tray from the oven and let it cool on a rack.
Heat a grill to medium-high. Brush both sides of the baked tofu with avocado oil. Use 1 tsp. coarse cracked black pepper to coat and press into both sides. Lay the tofu diagonally across the hot grill.
Cook on both sides until charred with grill marks. When both sides are charred, remove from grill and set aside while preparing salad plates. Alternatively, sear on both sides in a hot cast iron skillet.
Make Large Slabs of Tofu Steak
Double amounts in the recipe and slice into 4 thick slabs. Follow the rest of the instructions above as with making grilled strips.
Assemble Arugula Salad
Divide 6-7 cups baby arugula greens onto 4 plates. Top with 1 cup grape tomatoes and ¼ cup thin sliced red onion. Top each salad with 3 slices of grilled tofu.
Dress Arugula and Grilled Tofu Salad
Drizzle each salad with 2 teaspoons of extra virgin olive oil and 1 teaspoon of balsamic syrup. (You'll need a total of 3 TB extra virgin olive oil and 2 TB balsamic syrup.) Sprinkle with Maldon flaked sea salt to taste.
Storing
Arugula and grilled tofu steak salad can be made in advance and dressed at the table just before serving. Store well covered in the refrigerator for up to 4 days.
Freezing
Freeze seasoned and fully cooked grilled tofu steak for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature. Then reheat it briefly on a hot grill or in an oven, skillet, or microwave.
Notes
TipsChoose extra-firm style for making steak, as other types won't work.Decide on slabs or strips before slicing according to your recipe.Slide tofu into seasoning broth carefully so it won't break.Brush both sides with avocado oil before grilling and press into cracked pepper.Use balsamic reduction or syrup, not vinegar, to top the salad.Go easy with flaked salt, and add more at the table if needed.Make Homemade Balsamic SyrupYou can make your own syrup by boiling balsamic vinegar until it is reduced by half. Homemade balsamic reduction has the advantage of no artificial additives, unlike many store-bought brands. It will thicken slightly as it cools and can be stored in the refrigerator for 3 months. Great to have on hand for all sorts of recipes.