Life Food & Drink

Sunday 16 December 2018

Indy Power: Grilled Tofu Steaks with Salsa Verde

Indy Power's grilled tofu steaks with salsa verde
Indy Power's grilled tofu steaks with salsa verde
Indy Power

Indy Power

These tofu steaks are such a delicious plant-based main for summer. It’s a super-simple recipe but it’s packed with flavour. I usually marinate tofu but with this quick salsa verde there’s no need.

Serves 4. Gluten-free & vegan

Ingredients

450g firm tofu

Olive oil

Sea salt and pepper

For the salsa verde:

15g fresh coriander

10g fresh basil

Juice of 1 lime

60ml olive oil

3 tbsp capers

Sea salt and pepper

Method

Press your tofu for about 15 minutes, minimum.

While you’re waiting, make the salsa verde. Add all of the ingredients to a blender and blend until smooth.

Step 2.jpg
Add Salsa ingredients

Cut the tofu into slices about 1cm thick and lay them out on a plate. Drizzle olive oil over each side and then season well with salt and pepper.

Step 1.jpg
Step 1: Season the tofu

Get your grill hot, add the tofu slices and cook for about 3 minutes each side until there are dark char lines.

Serve hot with the salsa verde on top.

If you like this tofu recipe, then you have to try the harissa tofu on my website, thelittlegreenspoon.com. It’s a really easy, foolproof recipe for gorgeously crispy tofu with a spicy harissa coating, and it’s my go-to for quick dinners lately.

Press for success

Tofu has a really high moisture content and it’s stored in water (like when you buy mozzarella) so it’s really important to press firm tofu before using it. It’s undeniably more tasty when you press it, so don’t skip this step. Pressing it  gets rid of the excess moisture so that the tofu can absorb marinades and flavours (crucial!) and crisp up — and it’s so easy to do. If it’s the first thing you do when you start cooking, it won’t slow you down at all, so here’s how you do it: place the tofu on a plate with some kitchen towel on it, then place another plate or board on top of the tofu followed by something heavy (I use cookbooks, as they balance easily). Then just leave it to sit for 15–60 minutes. Drain the water, pat the tofu dry and use. You can buy tofu presses but I don’t see the need for them.

Indy loves…

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Tofu and soy beans. Photo: Indy Power
 

Tofu is made from soybean curd, in a very similar way to traditional dairy cheese. It’s a great addition to any diet as it’s an amazing source of plant-based protein, which is why it’s particularly popular with vegetarians and vegans. As well as its high protein content, it’s also extremely low in carbohydrates and an excellent source of iron and calcium. Tofu often gets a bad rep because soy in general is considered a ‘cash crop’ that is often genetically modified, but if you shop for good-quality, organic tofu, you don’t need to worry about this. I buy an organic brand called ClearSpot, clearspottofu.co.uk.

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