This is the best recipe for tofu steak ever! Marinated in a fabulous sesame soy marinade sauce and seared in a grill pan for beautiful grill lines and locked in flavor.
If you already love tofu then this tofu steak recipe will be a slam dunk. But if you know someone who is a bit sceptical and you’d like to introduce them to tofu then this is the recipe for it.
It will turn any sceptic into a raving tofu fan. There is just SO much flavor in these tofu steaks. And you know, tofu is not usually known for its flavor. It’s quite bland on its own. So it’s all about what you do with it.
The marinade sauce and the sizzling hot grill pan combine to lock in so much flavor that they are simply the best ever.
And if you want to pack in even more flavor, serve them topped with a vegan peppercorn sauce. Oh wow, now that is next level.
For more vegan steak recipes check out our portobello steaks and our vegan seitan steak. And if you love tofu recipes then check out our grilled tofu, marinated tofu and tofu ricotta.
Ingredients Needed For Tofu Steaks:
Ingredient Notes
- Extra firm tofu – or firm tofu. It’s ideal if you use extra firm tofu but regular firm tofu will also work. And then in addition we also press the tofu to get it as firm as it can possibly be.
- Soy sauce – if you’re gluten-free you can switch this for tamari or use a gluten-free soy sauce.
- Liquid smoke – creates that wonderful smoky flavor. If you can’t get hold of it you can use smoked paprika instead.
How To Make Tofu Steak
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don’t have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
- Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
- Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
- Heat a grill pan on medium heat. When hot, brush it with sesame oil.
- Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
- Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
- Repeat with the next two tofu steaks and then serve with veggies, salad or chips.
Recipe Tips
The grill pan must be hot. When the pan is sizzling hot then when you add the tofu steaks to the pan they will sear to the pan and stick. A few minutes later they release on their own with those lovely grill lines and then you can flip them and do the same on the other side. If the pan isn’t hot enough when you add the tofu, they won’t sear properly to the pan.
Use a high heat oil to brush onto the grill pan. We used sesame oil in the marinade so decided to stick to sesame oil to bush onto the grill pan. Sesame oil is a high heat oil with a high smoke point so works great for this. Grapeseed oil also works well for this.
If you don’t have a grill pan you can use a regular frying pan or skillet. You won’t get the grill lines of course but it will still taste just as amazing.
Recipe FAQ
It’s wonderful served alongside baby potatoes and vegetables. It would also be wonderful alongside vegan mashed potatoes or vegan scalloped potatoes or baked potato fries. It’s also divine topped with a sauce like our vegan peppercorn sauce or vegan mushroom sauce and a salad on the side like our vegan Greek salad or vegan chickpea salad would be great too.
If you have any leftover steaks, store them in a sealed container in the fridge for 3-4 days. You can reheat in the microwave or in the frying pan.
Tofu freezes really well! So if you do want to freeze this recipe you can definitely do so. Thaw in the fridge and then reheat as usual.
More Tofu Recipes
- Crispy Baked Tofu
- Crispy Fried Tofu
- Teriyaki Tofu
- General Tso’s Tofu
- Kung Pao Tofu
- Tofu Satay
- Tofu Scramble
- Tofu Burger
Did you make this recipe? Be sure to leave a comment and rating below!
Tofu Steak
Ingredients
Tofu Steaks:
- 24 ounces Extra Firm Tofu (680g) (2 blocks of 12 ounces (340g) each)
- ½ Tbsp Sesame Oil For Frying
Marinade Sauce:
- 1 Tbsp Sesame Oil
- 2 Tbsp Soy Sauce
- 1 Tbsp Tomato Paste
- 2 Tbsp Maple Syrup
- 1 Clove Garlic Crushed
- ½ tsp Liquid Smoke
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Salt
- ¼ tsp Ground Black Pepper
Instructions
- Press the tofu. Put the tofu on to press for 30 minutes. Ideally use a tofu press but if you don't have one then place the tofu onto a plate with another plate on top of it and then stack something heavy on top like heavy books or a heavy pot.
- Prepare the marinade sauce. While the tofu is pressing add sesame oil, soy sauce, tomato paste, maple syrup, crushed garlic, liquid smoke, garlic powder, onion powder, salt and ground black pepper to a measuring jug and whisk together until well mixed.
- Marinate the tofu steaks. When the tofu is finished pressing, slice it into four rectangular steaks. Place the steaks into a shallow tray and brush all sides with the marinade sauce and leave to marinate for 15 minutes.
- Heat a grill pan on medium heat. When hot, brush it with sesame oil.
- Grill the tofu steaks. Add two tofu steaks to the hot grill pan and let them cook for 3 minutes. They should stick to the pan when they first go in, this is fine. After 3 minutes they should release easily from the pan. Flip them over and cook on the other side for 3 minutes. They should now have nice straight grill lines on them.
- Brush with marinade sauce. When the tofu steaks are cooked, use some leftover marinade sauce to brush the steaks on both sides and then remove them from the pan.
- Repeat with the next two tofu steaks.
- Serve with veggies, salad or chips or topped with vegan peppercorn sauce.
Notes
- Gluten-Free. For gluten-free switch the soy sauce for tamari or use a gluten-free soy sauce.
- The grill pan must be hot. When the pan is sizzling hot then when you add the tofu steaks to the pan they will sear to the pan and stick. A few minutes later they release on their own with those lovely grill lines and then you can flip them and do the same on the other side. If the pan isn’t hot enough when you add the tofu, they won’t sear properly to the pan.
- Use a high heat oil to brush onto the grill pan. We used sesame oil in the marinade so decided to stick with sesame oil for the grill pan. Sesame oil is a high heat oil with a high smoke point so works great for this. Grapeseed oil also works well.
- If you don’t have a grill pan you can use a regular frying pan or skillet. You won’t get the grill lines of course but it will still taste just as amazing.
- Leftovers. If you have any leftover steaks, store them in a sealed container in the fridge for 3-4 days. You can reheat in the microwave or in the frying pan. Tofu also freezes really well. So if you want to freeze this recipe you can definitely do so. Thaw in the fridge and then reheat as usual.
Hi There! I made this tonight. I have had tofu in soups, but never in a steak form so I followed the recipe to a T!. Perhaps it was the brand or tofu I purchased, or maybe the combination of ingredients, but mine had a fishy taste… My husband stated the steaks were fantastic though. Does tofu vary from brand? I am willing to try again if I can avoid the fishy taste (I am voluntarily allergic to fish).
This was so delicious, and so easy! The only problem was I couldn’t stop at one “steak” and ate two!
Happy to hear you enjoyed the recipe Anne! Thanks so much for your great review!
Another great way to get the best out of tofu 👍
Agree! Thanks for your great review Tom!
I like using super firm tofu (no pressing) for some recipes like this. Do you think it would work here or would it not absorb enough of the marinade? TIA.
Hi Mary! It should work as long as it’s firm enough to hold it’s shape when grilling. All the best!
Made this last night. We baked the tofu at 400 for 12 minutes and flipped half way. It was perfect!
Thanks for sharing and your great review!
This was delicious and will make for the family now! I didn’t have as much marinade so would make more next time.
Excellent!
Thanks Brenda!
Wonderful! This was a total hit with my husband. I didn’t have tomato paste available so I substituted low sugar ketchup, and topped with carrot top chimichurri. I loved how the marinade crisped the outside of the tofu, but the steaks were still tender on the outside. I’ll definitely use this recipe again. Thank you!
You’re welcome Ashley! So happy you enjoyed it. Thanks for the wonderful review.
I love this recipe. It has quickly become one of my favorites.
I freeze and then thaw my tofu for a more meaty texture. I also double the marinade and marinate it for a couple of days. Super delicious! Thanks for sharing your recipes. ❤
Wonderful! Thanks so much for sharing Marie!
Love this recipe and especially the marinade/BBQ sauce.
Thanks so much! 🙂
Ooh looks yummy! High protein as well so an excellent and different substitute for meat. Definitely trying this!
Thanks Anna!