Balsamic Tofu Steaks with Sautéed Red Peppers and Basil
Prep Time
10mins
Cook Time
10mins
Total Time
20mins
These hearty tofu steaks are made with pan-seared slabs of tofu coated in a balsamic reduction and dressed with garlicky sautéed red peppers and basil.
Course:
Entree
Cuisine:
American
Servings: 4
Author: Alissa
Ingredients
For the Sautéed Red Peppers
1 ½tsp.olive oil
1red bell pepperdiced
2garlic clovesminced
1tbsp.balsamic vinegar
¼cupsliced fresh basil leaves
salt and pepper to taste
For the Balsamic Tofu Steaks
1lb.extra firm tofudrained and pressed at least 20 minutes
1 ½tsp.olive oil
3-4tbsp.balsamic vinegar
Instructions
Make the Sautéed Red Peppers
Place oil in medium skillet over medium-high heat. Add bell pepper and garlic. Sauté 2-3 minutes, until pepper is tender crisp. Stir a few times to mix everything.
Transfer to a bowl and add balsamic vinegar, basil, salt and pepper.
Make the Balsamic Tofu Steaks
Cut tofu in half width wise, then cut each half in half thickness wise, so you have four slabs.
Place oil in skillet (use the same skillet as you used for the peppers) over medium high heat. Arrange tofu slabs in a single layer in skillet. Cook about 4 minutes, until browned on bottoms, then gently flip and cook another 4 minutes.
Reduce heat to medium. Drizzle tofu slabs with balsamic vinegar. Cook 1 minute, flip and cook 1 minute more, until balsamic forms a thick and sticky coating on tofu.
Transfer tofu steaks to plates and top with red pepper mixture.