Description
A recipe for spiced tofu steak you can serve at your next tex mex dinner!
Ingredients
Scale
- 1 package firm tofu
Southwestern spice mix:
- 1 tablespoon chili powder
- 1 teaspoon cumin powder
- 1/2 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 tablespoon dried oregano
- 1/2 tablespoon ground coriander
- 1/2 teaspoon kosher salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons water
Creamy lime dressing (optional):
- 3 tablespoons fresh lime juice
- 3 tablespoons mayonnaise or vegenaise
- 2 teaspoon red wine vinegar
- 1 teaspoon 100% pure maple syrup
- 2 tablespoons cilantro (finely chopped)
- 1 tablespoon jalapeno, finely chopped (use less or entirely omit it if you don’t like spicy)
Additional ingredients for baked tofu bowl (optional):
- black beans
- corn
- quinoa
- fresh cilantro leaves
- sliced jalapenos
- corn tortillas
Instructions
- Preheat oven to 400ºF.
- Drain and wrap tofu in a tea towel or paper towel to remove excess water. Very gently (be very careful not to break to tofu block) press to let out some water and repeat 4-5 times. Slice tofu horizontally in half and in half again widthwise. You should have 4 tofu steaks.
- Cover a small baking tray with parchment paper and lay tofu on top.
- In a small bowl mix all the ingredients for the southwestern spice mix.
- Using the back of a spoon, spread southwestern spice mixture on both sides of tofu steaks and set aside for 30-45 minutes to marinade.
- Baked tofu in the oven for 15 minutes, flip the steaks and bake for another 15 minutes. Season with salt and pepper and serve.
Notes
Store the leftover tofu steaks in an airtight storage container, for up to 2 days.
Nutrition
- Serving Size: 1 tofu steak
- Calories: 184
- Sugar: 0.5g
- Sodium: 353.6mg
- Fat: 15.3g
- Saturated Fat: 2.1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 4.3g
- Fiber: 1.9g
- Protein: 9.3g
- Cholesterol: 0mg
