Crispy Tofu Steaks With Broccoli Rabe And Romesco Recipe

Cooking Directions

• STEP 1.Start by marinating the tofu. In a bowl, combine soy sauce, minced garlic, paprika, and black pepper. Place the tofu steaks in the marinade and let them sit for at least 30 minutes.
• STEP 2.While the tofu is marinating, prepare the romesco sauce. In a blender or food processor, combine roasted red peppers, almonds, garlic, olive oil, sherry vinegar, and salt. Blend until smooth and creamy.
• STEP 3.Heat a large skillet over medium heat and add a drizzle of oil. Remove the tofu steaks from the marinade and shake off any excess. Place the tofu in the skillet and cook for 3-4 minutes on each side, until golden and crispy.
• STEP 4.In the same skillet, add the broccoli rabe and cook for 5-6 minutes, until wilted and slightly charred. Season with salt and pepper to taste.
• STEP 5.To serve, place a tofu steak on each plate and top with a generous spoonful of romesco sauce. Serve alongside the broccoli rabe and enjoy!

Cooking Tips

• Press the tofu before marinating to remove excess moisture and improve texture.
• If you don't have broccoli rabe, you can substitute with regular broccoli or another leafy green vegetable.
• Make extra romesco sauce and store it in the refrigerator for up to a week. It's great as a dip or spread for sandwiches.
• Serve the tofu steaks with a side of rice or quinoa for a complete meal.

Storage and Serving

• Leftover tofu steaks can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the tofu steaks in a skillet over medium heat until warmed through.
• Serve the leftover tofu steaks with a fresh drizzle of romesco sauce and a side of steamed vegetables for a quick and easy meal.