Maple Soy Baked Tofu Steaks are rich in plant-based protein, cheap and easy to make, and kid approved. Served with asparagus and brown rice. Oil-free option.
1 14-ounce block extra firm tofu, pressed, and drained
2/3 cup maple syrup
1/2 cup low-sodium tamari or soy sauce
1/2 teaspoon garlic powder
2 large garlic cloves, minced
1 tablespoon sriracha (optional)
Freshly ground black pepper to taste
1 tablespoon sesame oil (optional)
16 medium spears of asparagus, ends trimmed
- Preheat the oven to 400ºF. Line a medium baking sheet or use a non-stick sheet. Set aside.
- Make the four 'steaks': To make the tofu steaks, turn the block of tofu on its side, with the longer side face up. Slice down the middle lengthwise to make 2 large rectangles. Place both rectangles onto the cutting board, with the larger side face down. Use a sharp knife to cut a crosshatch pattern on the top of both rectangles. Take care not to cut too far down or the steaks will fall apart. Slice each crosshatched rectangle in half lengthwise through the middle to make 4 long, even rectangles. Set aside.
- Whisk the marinade: In a medium bowl, whisk the maple syrup, tamari, garlic powder, garlic, sriracha, and black pepper.
- Marinate the tofu: Placed the tofu steaks in a rimmed dish in a single layer, crosshatched side face up, and pour about one half of the marinade onto the steaks. Use a pastry brush to coat the steaks generously with the marinade and get it into the cracks. Set aside for at least 15 minutes.
- Bake the tofu: Transfer the tofu steaks to the prepared baking sheet. (Pour the remaining marinade back into the bowl.) Bake the steaks for 30 minutes, brushing generously with the marinade every 10 minutes.
- Cook the asparagus: Meanwhile, heat the sesame oil in a large non-stick skillet over medium-high heat. Sauté the asparagus for about 5 minutes, or until golden brown and just tender. (For oil-free, brush the asparagus with the marinade and roast with the tofu.)
- Heat the sauce: Once the tofu is finished baking, transfer the asparagus to a plate. Add the remaining marinade to the skillet. Heat the marinade over medium-low heat for about 3 minutes, or until it starts to bubble. Pour the marinade over the tofu steaks and asparagus for serving. Serve with the desired grain.
Wildwood and Nasoya super firm tofu works best for this recipe. This type of tofu is firmer in texture and is already pressed for you, which is a real time saver. If you are not able to find this type of tofu, any block of extra firm tofu will work.
For oil-free, omit the sesame oil. Brush the asparagus with the marinade and roast with the tofu.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Cuisine: Vegan
Keywords: easy vegan dinner, high protein vegan, easy tofu recipe, baked tofu