Vegan Miso-Glazed Tofu Steaks Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 25 mins
2 tbsp miso paste
1 1/2 tbsp peanut butter
2 tbsp maple syrup
2 tbsp tamari
2 tbsp apple cider vinegar
2 tbsp tomato paste
1/2 tbsp vegan Worcestershire sauce
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp ground ginger
15 oz tofu, extra firm
1Preheat the oven to 180 degrees C/ 350 F. Line a baking tray with a sheet of parchment paper.
2Prepare the sauce by whisking together the miso paste, peanut butter, maple syrup, tamari, apple cider vinegar, tomato paste, Worcestershire sauce, cumin, paprika and ginger.
3Slice the tofu into thin slabs, around 1/4 inch in thickness, and lay them out on the baking tray. Use around 1/2 of the sauce to brush each side of the tofu generously.
4Bake the tofu in the preheated oven for 25 minutes, until crispy and golden brown.
5TO FRY: brush the tofu slabs with half of the sauce as before. Next, heat a little bit of olive oil in a frying pan or skillet, and fry them for 5-6 minutes on each side.
6Meanwhile, when the tofu is almost done, transfer the rest of the sauce to a saucepan and whisk over a medium heat. Add water if you want to thin it out.
7Pour the sauce over the tofu steaks and serve immediately.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.