50 Hour Tofu Steak

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh offers more protein and is less processed.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free while maintaining flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides a healthier fat option.

mirin

🥗Healthier: rice wine vinegar

💰Cheaper: sugar + water

Rice wine vinegar mimics sweetness with fewer calories.

Remove the firm tofu from the packaging.

Use a tofu press to remove excess water from the tofu, gradually increasing the pressure over the next 20 to 30 minutes.

While the tofu is pressing, heat a pot over medium-low heat and add 2 cups of water.

Add 1/4 cup soy sauce, 3 tablespoons sweet soy sauce, and brush the tablespoon with olive oil before adding 1 tablespoon of marmite.

Add 1 tablespoon of molasses and 2 tablespoons black vinegar to the pot.

Add the dried spices: 1 tablespoon mushroom powder, 1 teaspoon kosher salt, 1 teaspoon instant coffee, 1 teaspoon smoked paprika, 1 teaspoon poultry seasoning, 1/4 teaspoon nutmeg ground, and 1 bay leaf.

Bring the brine to a boil, then reduce the heat to low and simmer for 20 minutes.

Release the pressure on the tofu press; the tofu should feel firm and slightly dry.

Place the pressed tofu in the brine and simmer for 20 minutes.

Gently remove the tofu from the brine using a spatula and place it in a freezer-safe container.

Pour the brine over the tofu in the container and allow it to cool for 10 minutes on the countertop.

Freeze the tofu for 24 hours.

Thaw the tofu in the refrigerator for 24 hours.

Once thawed, gently remove the tofu from the brine and place it on a drain rack on a baking sheet lined with parchment paper.

Make the molasses dijon mustard glaze by combining 1/4 cup brown sugar, 1 tablespoon dijon mustard, 1/4 cup molasses, 2 tablespoons extra virgin olive oil, and 1 teaspoon liquid smoke.

Preheat the oven to 350 degrees Fahrenheit.

Apply the molasses glaze on top of the tofu using a pastry brush, brushing the sides as well.

Place the tofu steak in the oven and cook for 30 minutes, glazing roughly two times during this period.

After 30 minutes, apply the second glaze and place it back in the oven for another 15 minutes.

Increase the oven temperature to 400 degrees Fahrenheit and apply one more glaze to the tofu.

Cook for an additional 30 minutes, then apply the spice rub to all sides of the tofu steak.

Increase the oven temperature to 425 degrees Fahrenheit and cook for 10 minutes.

Trim both ends of the baby red potatoes so they can stand up in the sauté pan.

Heat a heavy sauté pan over medium-high heat and add 3 tablespoons extra virgin olive oil.

Add the trimmed baby red potatoes to the pan and season with kosher salt, thyme, and fresh cracked black pepper.

Cook the potatoes on the stove for 5 minutes, then place them in a preheated oven at 425 degrees Fahrenheit for 10 minutes.

Flip the potatoes and cook for another 5 minutes on the stove, then add 2 cups of vegetable broth.

Let the broth come to a light simmer, then place the potatoes back in the oven for 20 to 25 minutes until tender.

Place the cooked potatoes on a baking sheet lined with parchment paper and set aside.

Save the braising liquid to finish the shiitake mushroom sauce.

Heat a pot over low heat and add 2 tablespoons extra virgin olive oil.

Using a mandolin slicer, thinly slice 1 shallot and 4 cloves of garlic, adding them to the pot with 1/2 teaspoon kosher salt.

Cook the shallots and garlic for 2 to 3 minutes until they reach a blonde golden brown color.

Add 2 tablespoons all-purpose flour to the shallots and garlic and sauté for 2 to 3 minutes.

Add 1.5 cups plant milk and stir, cooking for 5 minutes until the sauce becomes very thick.

Add 5.5 ounces of silken tofu to the sauce and puree until smooth with a handheld immersion blender.

Set the spinach cream base aside.

Bring a pot of water to a rolling boil and season with salt.

Add 8 cups of spinach to the boiling water and stir for 1 minute.

Quickly remove the spinach and plunge it into an ice bath, stirring to cool all the leaves.

Squeeze the spinach to extract as much water as possible and chop it roughly.

Add the chopped spinach to the cream base and mix to incorporate.

For the shiitake broth, remove the stems from the shiitake mushrooms and slice them thinly.

Heat a small pot over medium-high heat and add 2 tablespoons of extra virgin olive oil.

Add the sliced shiitakes and cook until they are light golden brown and slightly crisp.

Reduce the heat to low, add 1 tablespoon all-purpose flour, and stir to mix.

Add the potato braising liquid, garlic cloves, thyme sprigs, and 1 cup of vegetable broth to the pot.

Cook for roughly 10 minutes until the sauce thickens.

Adjust the sauce by adding 1 teaspoon of molasses and 1 teaspoon of red wine vinegar for depth and brightness.

Plate the 50-hour tofu steak.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens