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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 is REALLY good!  I froze the tofu and the texture was good. I am making it again tonight!


My boyfriend and I tried out this recipe for dinner last night with sides of mashed potatoes and creamed corn.  It turned out alright.  The balsamic vinegar taste was a bit too strong for the both of us.  We would reduce the amount used if we try this recipe again.  Forking the tofu with a dab of mashed potato seemed to dull the sweetness a bit and made it edible.  I highly recommend freezing the tofu before using it for this one.  It will be more "steak"-like that way.


You can find vegan sauce at most health food stores.  I combined balsamic, tamari, and ketchup in equal parts once.  Tasted good.


ummm, Worcestershire sauce is made with fish ingrediants...


my husband and I had this for lunch on Sunday, and it was really good.
For someone who wouldn't touch tofu with a ten foot pole a year ago, he's come a loooong way : )
I do think that next time though, I will marinate the tofu first, but it went down just fine like this.

we also had it with the most amazing mashed/smashed potatoes ever. That might have helped with the awesomeness.  We sliced potatoes super thin, quickly fried them in a tiny bit of oil with about quarter of an onion and a few cloves of crushed garlic, then added in cracked pepper, paprika, mixed herbs... and possibly a few more spices I've forgotten, then smashed the hell out of the whole lot with a potato masher.  Ugly, but absolutely amazing tasting. Honest. ; )


This was amazing.  For my sauce I added some liquid smoke.  I can't express how delicious this was!  I love onions, and when they started to caramelize, I had to stop myself from drooling.  It smells divine, it tastes wonderful, and this is by far my favorite tofu dish yet!  Thank you so much for this recipe!


I will make this again! :D


Pretty dang good! 

I totally agree with doubling the sauce size, though in the future I think I may even triple it!  I think I'll also use a slightly higher portion of Worcestershire sauce in the mix.  I also like the idea of marinating overnight.  The middle was a little too tofu-ie.

I used a green bell pepper and mushroom combination instead of the onions for my own personal preference and it came out great.  I increased the size of the peppers and mushrooms (onions in the original recipe) as suggested, but it could still use more. 

I served it with a side of mashed potatoes and frozen peas.  Fills a lot of daily nutritional needs in a yummy way.

Highly recommend. 


Yum yum yum! i was looking for something easy with tofu that wasnt oriental, and this pleased my belly very much! I added mushrooms and used 1 and 1/2 onions (though i ate most of that during cooking) I added more sauce, and marinated the tofu. Great recipe! ;)b


A very nice change of pace!  This was easy, though as another person mentioned it is aa bit sweeter than anticipated.  I served it over rice with peas as a side dish.  It seemed like a nice "traditional" 50's comfort dinner.  Thank you for sharing!

I think I might add mushrooms next time.



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