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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 great

My five year old like the sauce so much he didn't even complain about the onions.. usually we cut 'em up real tiny to hide them from him.

I added some portobello mushrooms and some mock beef broth (powdered) flavor. Will be making this often... thanks!!


tonight was the second time i tried this recipe. the first time it was good, but i felt it needed a little something. the second time i double the balsamic, worchestire, water and cornstarch, added 1 yellow and 1 green bell peppers, a little salt and pepper and it was awesome! its definitely to become a staple in my house!


Does anyone have a recommendation for a good sub for the Worchestershire sauce, if there is one? I'll buy some if I need to, but if I can avoid spending extra money and use something else, then I'm all for it. :)


Very,Very,Very de-lish.........I added mushrooms with the onoins & it came out good also. Will make again & again.


I really liked this recipe!  I doubled the onions and sauce as suggested, but ended up having a bit too much!  It was very yummy though, and I'll definitely make it again!


This is great w/ mashed potatoes.  I used a little less vegan worsteshire and a little more soy sauce. Thanks for the recipe!


Maybe Ive burned off all my tastebuds with all the spicy food I eat, but in my opinion this could've been more flavourful. I used pressed tofu (which I should've marinated) and added three cloves of garlic, but it just didnt hit the spot for me. Next time I plan to use 5 cloves of garlic and add an extra tablespoon of the vinegar and (I used hp) sauce. Nice texture though!


Ok, I've just made this a second time.  This time I didn't have time to freeze the tofu.  It's still very good but I can confirm now that freezing the tofu has a VERY big and VERY positive impact on the dish.  That texture is perfect here.  Freeze ur tofu everbody!


Honestly, I didn't expect too much from this.  I thought it'd just be quick and interesting.  BUT WOW.  It was FANTASTIC. 

Some minor mods:  I froze the tofu first.  The texture was great this way.  After squeezing out the water and slicing into cutlets, I sprinkled a bit of balsamic and soy sauce onto them.  The tofu, of course, soaked this right up.  Taking suggestions from the comments, I more or less doubled the sauce recipe, and used half balsamic and half soy sauce where the recipe calls for balsamic alone.  You know what I just realized?  I DIDN'T EVEN SALT OR PEPPER the sauce at all, and man it didn't need it.  The soy sauce made it perfect saltwise, and the worcestershire and balsamic had more than enough flavor to make pepper superfluous.

I served it with delicious mashed potatoes (into these I mixed a generous sprinkling of Lady Dragonfly's bulk dry uncheese -- delicious) and green beans.  Perfect accompaniments.  Half of it all is leftover for tonight... I can't wait!


I am not big on tofu but this was good.  The sauce is really good and the children loved it.  Will be using again and again!



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