Citrus-Tamari Tofu Steaks with Warm Satsumas & Rosemary


My Citrus-Tamari Rosemary Tofu Steaks, served with warm maple-brushed satsumas would look lovely on your Thanksgiving table. This is a super easy protein-rich entree to add to your vegan or veg-friendly feast. Tender steaks of tofu are marinated with citrus, tamari, maple and rosemary flavors, then sauteed until sticky and blackened. Crispy edges, silky insides.

For me, Thanksgiving is really all about the side dishes. The stuffing, sweet potatoes, cranberry sauce, oven-warm rolls, green veggies, gravy and more. OK, and the pumpkin pie dessert too. So for me, a super simple protein-rich entree dish really meshes well with my vegan Thanksgiving menu. If you are like me, give this tofu dish a try. Not a tofu fan? This recipe could also be used with tempeh or even seitan..











Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges
makes 5-6 tofu steaks

12-16 ounces firm or extra firm tofu (1 standard sized package)

marinade:
4 Tbsp tamari
3 Tbsp maple syrup
3 Tbsp satsuma mandarin juice + pinch of orange zest (orange or tangerine will also work)
1 sprig of rosemary
dash of cayenne

Also:
veggie oil for saute pan (I used safflower oil)
finish with salt + pepper to taste

1 large satsuma mandarin orange, thickly sliced into wedges as shown (I tossed mine in some maple syrup)

Optional: a few teaspoons of nutritional yeast adds a savory flavor. A Tbsp of golden raisins is also a nice touch.

*fast version below directions*

Directions:

1. Drain your tofu and press dry with a paper towel or tofu press. Slice into thick steaks and again dry the edges and press dry. Squeeze out as much water as you can without disturbing the shape of the tofu.

2. Mix up the marinade and toss each of the tofu steaks in the liquid. Lay them in a shallow wide pan. Allow the tofu to marinate for at least a few hours - overnight is best. Half-way through, flip the tofu. Remove rosemary sprig before cooking tofu.

3. Now you are ready to cook your tofu. Add 1-2 teaspoons of veggie oil to a hot saute pan. When the oil is very hot, add in the tofu. After a minute, I like to flip the steaks then add in additional splashes of the leftover marinade mixture. I add most of it in and allow it to steam off. Continue cooking until all the liquid has cooked away or been absorbed. Allow a few more minutes for the tofu to form its crispy black edges. You can add in an extra drizzle of maple syrup if you like your tofu a bit more on the sweet and sticky side.

4. Add a few dashes of salt and pepper to the surface of the tofu just before removing from pan. Add additional cayenne if you like spicy tofu.

5. Remove tofu from pan and while pan is still hot, add in the citrus slices. Turn off heat and allow the satsuma wedges to gently saute and blacken on the edges, soaking up some of the pan flavors. (You can lightly toss the citrus in a splash of maple syrup before placing on pan, if you'd like.)

6. Serve tofu hot with the citrus wedges and fresh rosemary to garnish.

FAST version. So if you are in a rush, yes you can make this tofu in about ten minutes. You just skip the marination process and saute the tofu with the liquid until it is absorbed and steams off. The tofu will be slightly less flavorful, and crispy-edged, but it will still be quite yummy. The ONE change to the recipe: instead of 3 Tbsp satsuma juice, just add 1. Also, to achieve some rosemary-infused flavor, add a few sprigs of rosemary to the pan as you saute.








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