Presskopf
A quick and savory tofu steak smothered in a rich red sauce, topped with fresh herbs. Ready in about 20 minutes, this is a satisfying weeknight dinner or hearty lunch.
- Total time
- 20 min
- Servings
- 2
- Calories
- 350
- Protein
- 20g
Ingredients
- 14 oz firm tofu
- 3 tbsp tomato paste
- 1 cup vegetable broth
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp fresh parsley
Instructions
- 1
Press the 14 oz tofu block between paper towels for 5 minutes to remove excess water, then slice into 4 thick steaks.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high. Add tofu steaks and cook until golden brown on both sides, about 4 minutes per side. Remove and set aside.
- 3
In the same skillet, stir in 3 tbsp tomato paste and 1 tsp smoked paprika. Cook for 1 minute until fragrant and darkened.
- 4
Pour in 1 cup vegetable broth, scraping up any browned bits. Simmer until the sauce thickens slightly, about 3 minutes, until it coats the back of a spoon.
- 5
Return tofu to the skillet, spoon sauce over each steak, and simmer for 2 minutes until heated through. Garnish with 2 tbsp chopped parsley and serve.
Tools you’ll need
- Large skillet
- Paper towels
- Spatula
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