Keto Steakhouse Style Tofu
How to Make It
Step
Recipe Steps steps 3 24 h 25 min
Step 1
Prepare your tofu up to 24 hours in advance to get the maximum flavor. Begin with a full 14-ounce block of extra firm tofu, and press as much liquid as you can out of the tofu while keeping it intact. You can use paper towels to absorb the excess liquid from the sides and top of the tofu. Slice the tofu block in half to make 2 shorter rectangles, and then slice those 2 pieces through their middles to make 4, ~3 ½ -ounce tofu steaks. Season one side of each steak with the seasoned salt, pepper, garlic powder, onion powder, Italian seasoning, and chili powder.
Step 2
Gently press the seasonings into the tofu so they stick. Arrange the steaks in a dish you can fill with marinade, making sure the steaks are fitting snugly. A 7×5 small glass dish is the perfect size for 4 tofu steaks. In a small bowl, stir together the vegetable broth and worcestershire sauce. Pour the mixture into the dish, being careful not to remove the spices from the tofu. Fill the dish with more vegetable broth if necessary until the tofu is just covered by liquid.
Step 3
Cover your tofu steaks and marinate in your refrigerator for a minimum of 12 hours and a maximum of 24 hours. When you’re ready to cook the steaks, heat a non-stick pan over very high heat on the stove. When the pan is hot, gently transfer the steaks to the pan seasoned side down. Leave any excess marinade in your dish. Let the steaks cook on the seasoned side until the seasonings char and naturally release from the pan. Reduce the heat, and flip the tofu steaks onto their other side. Now, pour the extra marinade into the pan so it infuses the steaks as they finish cooking. When the tofu steaks have charred on the second side, they’re ready for serving.
Ingredients
- Tofu, raw (not silken), not cooked, extra firm, not drained – 14 oz
- Seasoned salt – 0.5 tsp
- Black pepper – 0.5 tsp
- Garlic powder – 0.25 tsp
- Onion powder – 0.25 tsp
- Italian seasoning – 0.25 tsp
- Chili powder – 0.25 tsp
- Vegetable broth, bouillon or consomme – 0.5 cup
- Worcestershire sauce – 1 tbsp