Its so good to have tofu around again and yes tofu will be spoken about like its a person, that’s how much I missed eating it ( now I seem like a crazy cannibal, but I don’t mind). Since having this little treat around I’ve just been thinking up recipes.
This tofu steak is marinaded to perfection and baked for a wonderfully crisp exterior, serve it with this deliciously simple garlic pasta for an amazing, filling dinner.
TOFU STEAK – 6 Tofu steaks
- 1 block firm tofu, cut into steaks and pressed
- 1/3 cup light soy sauce
- 3 tbsp sake
- 1 tsp maple syrup
- 3 cloves garlic, minced
- 1/2 tsp ginger, minced
- 1 tsp sesame oil
In a medium sized bowl mix all the ingredients except the tofu. Place the tofu into the bowl and spoon the marinade all over the tofu. Marinade for 30 minutes.
Preheat oven to 400F.
Grease a non stick baking sheet and place the tofu onto it. Pour the remainder of the marinade over the tofu and bake for 20 minutes or until browned. Remove from oven and let sit for 2 minutes.
- 4 cups shell pasta
- 2 tbsp flour
- 1 tbsp margarine
- 4 cloves garlic, minced
- 3/4 cup non dairy milk
- 3/4 cup vegetable stock
- 1 cup fresh baby spinach, finely chopped
- 2 tbsp fresh parsley, chopped
- salt and pepper to taste
Cook the pasta in a pot of boiling salted water, until al dente.
In a medium sized pot melt the margarine. Add the garlic and cook until fragrant. Sprinkle in the flour and whisk until you a paste. Slowly add in the vegetable stock and water whisking the entire time until you have a smooth creamy sauce. Add in the spinach. and continue whisking for a 4 -5 minutes or when the sauce is thick.
Remove from heat. Add in the parsley and season with salt and pepper. Add in the pasta and stir to combine. Taste and adjust salt and pepper.