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Miso Tofu Steaks (Vegan)
5 from 3 votes

Miso Tofu Steaks (Vegan)

These vegan tofu steaks with a miso-glaze are chewy and tender, with an incredible savoury umami flavour. Bake or fry them for a delicious weeknight dinner that makes tofu the star of the show.

Prep Time
5 mins
Cook Time
25 mins
Marianding time:
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 174 kcal
Course: Main Course
Cuisine: Vegan

Ingredients

  • 3 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tbsp tomato paste
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 ½ tbsp peanut butter
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cloves garlic
  • 2 tbsp ginger grated
  • 15 oz tofu extra firm
  • ⅓ cup water
  • 2 tbsp cornstarch

Instructions

    Cup of Yum
  1. In a large mixing bowl, whisk together the soy sauce, miso paste, tomato paste, maple syrup, rice vinegar, peanut butter, cumin, paprika, garlic and ginger.
  2. Slice the tofu into thin slabs, each one around ¼ inch in thickness. Lay them out on a flat surface such as a chopping board or a baking tray, and brush each side generously with the glaze.
  3. Place in the fridge to marinade for at least 30 minutes, but preferably you want to give them at least 2 hours for maximum flavor.
  4. Preheat the oven to 180 degrees C/350 F and lining a large baking tray with parchment paper.
  5. Lay out the tofu steaks in a single layer, and bake for 25 minutes, flipping half way through.
  6. When the tofu is almost ready, transfer the remaining miso sauce to a saucepan over a medium heat together with water and cornstarch. Whisk continuously until the sauce thickens.
  7. Serve the tofu immediately with the rest of the sauce, garnished with scallions and sesame seeds.

Notes

  • Pressing the tofu: If you are not using extra firm tofu, you will need to press it for at least 10 minutes. 
  • Pressing the tofu: If you are not using extra firm tofu, you will need to press
  • To fry the tofu: Brush a griddle pan with some olive oil and allow it to heat up over a medium-high heat for a couple of minutes. Next, add the tofu and cook it for 4-5 minutes on each side, until crispy and grill lines appear.
  • To fry the tofu:
  • Brush a griddle pan with some olive oil and allow it to heat up over a medium-high heat for a couple of minutes. Next, add the tofu and cook it for 4-5 minutes on each side, until crispy and grill lines appear.
  • To make ahead of time:
  • To store in the fridge: Store leftovers in the fridge in an airtight container for up to 3 days, keeping the sauce and the tofu separately. Then, when ready to serve, heat up the tofu steaks in the microwave. Meanwhile, heat up the miso sauce on the stove by stirring it over a medium heat.
  • To freeze: Keep in a freezer-friendly container or bag for up to 2 months. Allow them to thaw fully before reheating in the microwave. Instead, prepare a new batch of the miso glaze when ready to serve the tofu,
  • Halve the amount of miso glaze, baking the tofu as normal, and leaving it in the fridge for up to 4-5 days. When ready to serve, simply prepare the other half of the glaze.
  • You can also leave them to marinade in the fridge overnight. Keep any unused miso glaze in an airtight container, and then simply proceed to bake or fry the steaks as per the above instructions.

Nutrition Information

Calories 174kcal (9%) Carbohydrates 19g (6%) Protein 12g (24%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g (12%) Monounsaturated Fat 2g (10%) Sodium 1201mg (50%) Potassium 353mg (8%) Fiber 2g (8%) Sugar 9g (18%) Vitamin A 321IU (6%) Vitamin C 2mg (2%) Calcium 66mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 174

% Daily Value*

Calories 174kcal 9%
Carbohydrates 19g 6%
Protein 12g 24%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Sodium 1201mg 50%
Potassium 353mg 8%
Fiber 2g 8%
Sugar 9g 18%
Vitamin A 321IU 6%
Vitamin C 2mg 2%
Calcium 66mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.