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Smothered Tofu Steak and Onions

What you need: 

1 (16 ounce) package extra firm tofu
2 tablespoons olive oil, divided
1 large onion, sliced
2 tablespoons balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/4 cup water, plus additional
1 teaspoon cornstarch
salt and pepper, to taste

What you do: 

1. Slice tofu into 6 even cutlets about 1/2" thick. Place on paper towel to drain. Heat nonstick pan. Add 1 tablespoon oil to pan, and add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 minutes).
2. Remove onions, set aside. Add other tablespoon of oil to pan, and add tofu. Fry until golden brown on both sides (about 10 minutes). Add onions back to pan with balsamic vinegar and Worcestershire sauce, and stir.
3. Mix water and cornstarch, and add to pan. Stir until thick. Add water to thin. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the tofu steaks. Serve with a side of roasted asparagus and a nice rice pilaf.

Preparation Time: 
30 mins
Cooking Time: 


This was fun to make. I used tamari and Peppercorn A-1 sauce. I didn't have balsamic or worchestershire.

I did not freeze the tofu ahead of time, although I did marinate it overnight.

I added two baskets worth of mushrooms after the onions carmelized.

Omni boyfriend didn't like it. He likes his tofu even more "disguised as meat" than this.  So probably would have been a go if I had subbed a Boca burger for the tofu steak.


I doubled the sauce (including the oil, because I read it wrong and thought that was part of it) just for marinating the tofu overnight. Then I made the sauce again and followed the recipe pretty exactly, the only difference is the marinating. I also caramelized the onions for much longer (a VERY large onion :) ). because I had potatoes roasting in the oven so I had the time anyway. Oh, and I didn't have balsamic vinegar, so I used a tablespoon of red wine vinegar plus one teaspoon of sugar.

This was VERY good and satisfying, I loved it a lot. Will be making this again and again, thank you!


This wasn't the most delicious dish in the whole world, but it was certainly tasty. I thought it was a tiny bit bland, but it had that kind of "comfort food" taste and feel to it. I had it with mashed potatoes, and that helped. Also, this would be amazing with some mushrooms in it, and I'll definitely do that next time. It's a nice change of pace when you're looking for something different to do with tofu. It's a great starting off recipe, then you can add all the things you think are yummy.


This is pretty tasty.  I add mushrooms to to the recipe to make it even better.  I've also changed the Worcestershire sauce to soy sauce for a better flavor.


I love this recipe!!!!!!!!! =) Very yummy  :)>>> my mother wants me to make it again already  :P


I froze my tofu but as I squeezed the water out it crumbled!  I looked at all the pics and it looks like everyone's tofu stayed together.What did I do wrong?


Good stuff!  ;)b I followed recommendations made in the other comments and marinated the tofu in worcestershire and soy sauce overnight. I doubled the sauce and onions (which resulted in leftovers), using a little less vinegar and some added in soy sauce and also added mushrooms in with the onions. The author's suggestion of serving it with rice pilaf and asparagus also went over well. I am sure that I will be making it again. Thanks!


;)b Thanks for the recipe! I enjoyed this! I was unable to buy the vegan Worcester sauce in my supermarket, so I substituted liquid smoke, which gave it a nice BBQ flavour. I served it with rice, carrots & roasted asparagus drizzled in balsamic vinegar!  ;)b


I wasn't loving this, but my meat eating bf couldn't get enough. Thanks :)


This looks very yummy. I want to cook it tonight. The only problem is, I don't have any cornstarch. Does anyone know if I can use anything in place of it? Maybe flour or something? Please let me know, thanks!!!  ;)b



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