Tofu Steak | 15-minute & One Pan Dinner! Marinated Tofu in Red Wine sauce

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.

Heat a cast iron pan.

Pour in 1 cup of red wine.

Add 1/4 cup of soy sauce.

Stir in a few tablespoons of olive oil.

Add a couple tablespoons of balsamic vinegar.

Mix in some tomato paste.

Add 3-5 cloves of garlic, minced.

Add fresh rosemary, chopped.

Cut tofu in half and score the top.

Boil tofu in salt water for a few minutes.

Drain boiled tofu and marinate it.

Chop up chard, kale, purple cauliflower, and oyster mushrooms.

Heat oil in the cast iron pan until hot.

Place the unboiled tofu in the pan and listen for the sizzle.

Add the mushrooms to the pan.

Season mushrooms with salt and let them brown.

Remove the boiled tofu from the water and let it drain.

Push mushrooms aside in the pan and add the greens.

Add garlic to the greens in the pan.

Remove the greens from the pan when cooked.

Deglaze the pan with the marinade to lift flavors.

Add vegetable broth to the pan.

Add Israeli couscous to the pan and mix.

Cook couscous for about 10 minutes until ready.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens