Pan-Seared Tofu Steaks
Thick, substantial slabs of extra-firm tofu pan-seared until beautifully charred and smoky, then slathered in a rich, glossy barbecue-style glaze. Crisp, seasoned crust giving way to tender, meaty texture within — boldly flavoured with warm spices, savoury depth, and a hint of sweetness. Hearty enough to take centre place on the plate, completely plant-based and utterly satisfying as a main course!
Shared by yuki
Time
45 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Tofu Steaks;
- 450 g extra-firm tofu — pressed thoroughly
- 1½ tbsp olive oil or neutral oil — for searing
- #Smoky Spice Rub;
- 1 tsp smoked paprika.. 1 tsp garlic powder.. 1 tsp onion powder
- ½ tsp ground cumin.. ½ tsp coriander powder.. ½ tsp black pepper
- ½ tsp fine sea salt.. ¼ tsp chilli powder (optional, for gentle heat)
- #Rich Savoury Glaze;
- 3 tbsp tomato paste.. 2 tbsp maple syrup or coconut sugar.. 1 tbsp soy sauce or tamari
- 1 tbsp apple cider vinegar.. 1 tsp Dijon mustard (vegan).. 1 clove garlic — finely minced
- ¼ tsp smoked paprika.. 2–3 tbsp water — adjust consistency.. Pinch of salt and pepper
👩🍳 Instructions
- 1
Press & cut tofu: Wrap tofu in a clean towel, place a weight on top, and press for 20 minutes to remove excess moisture — this creates firm texture and better sear. Cut horizontally into 3 thick, steak-like slabs about 2.5–3 cm thick. Pat completely dry with paper towels.
- 2
Season generously: Mix all spice rub ingredients in a small bowl. Brush tofu steaks lightly with oil on all sides, then coat evenly with the spice rub — press gently so spices adhere well. Let rest 10 minutes at room temperature.
- 3
Make the glaze: Whisk together tomato paste, maple syrup, soy sauce, vinegar, mustard, garlic, smoked paprika, and water until smooth. Simmer gently 2–3 minutes until thickened and glossy. Adjust salt and pepper to taste. Set aside.
- 4
Pan-sear to perfection: Heat a cast-iron or heavy skillet over medium-high heat until hot. Lay tofu steaks in — do not crowd. Sear undisturbed 3–4 minutes per side until deep golden and marked with dark, charred grill lines. Turn carefully and sear all edges too, about 1–2 minutes each, until firm and heated through.
- 5
Glaze & serve: Brush warm steaks generously with the glaze on both sides. Sear 30–60 seconds more per side so the glaze caramelizes lightly and clings beautifully. Transfer to a platter, brush with extra glaze, and enjoy hot!