Home » Savory Tofu Steaks

Savory Tofu Steaks

by Christina Julia

Dried mushrooms and nutritional yeast give this savory tofu a meaty crust, as well as a sprinkling of vitamins and minerals. Cooking it this way really concentrates the flavors and drives them just a little deeper into the tofu

Savory Tofu Steaks

Serves: 8 Slices Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • ½ cup/120 ml Basic
  • Vegetable Stock
  • ¼ cup/60 ml tamari or soy sauce
  • 1 tbsp agave syrup
  • 1 tbsp toasted sesame oil
  • 2 small, whole dried
  • mushrooms (any kind)
  • 12 oz/340 g firm tofu,
  • drained and pressed
  • Vegetable oil
  • 3 tbsp nutritional yeast


  • In a small saucepan, combine the stock, tamari, agave,
    sesame oil, and mushrooms. Put the pan over high heat and
    bring to a boil, then reduce to a simmer and cook for about
    5 minutes, until slightly reduced. Slice the tofu lengthwise
    into four slabs, then cut those in half to make eight squares.
    Place the tofu in a shallow heat-resistant bowl and pour the
    hot marinade over them. Let cool to room temperature, then
    turn the tofu in the marinade, and cover tightly. Refrigerate it
    overnight, turning the tofu a few times.
  • Preheat the oven to 400°F/200°C/gas 6. Spread some
    vegetable oil on a baking sheet/tray. Drain the tofu and
    sprinkle half of the yeast over the tofu pieces. (Save the
    marinade and refrigerate it for another batch, or discard.)
    Transfer the tofu to the baking sheet/tray, coated-side
    down, then sprinkle the remaining yeast over the tofu.
  • Bake for 20 minutes, flip the “steaks,” and bake until
    golden, 10 minutes more. Let cool in the pan on a rack.
    Store, tightly covered, for up to 1 week in the refrigerator

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