Tofu Miso Steak with Mushroom and Vegetables
This easy to make meal will satisfy you with the vegetable mixture that accompanies it.
Ingredients
For the Marinade
- 1 tsp low-sodium soy sauce
- 1 tbsp apple cider vinegar
- 1 tbsp light or white miso
- 1/2 tbsp maple syrup
For the Steak
- 8 oz extra-firm tofu
- 1 medium onion chopped
- 2 cups mushrooms chopped, any variety
- 4 cups green or purple cabbage shredded
- 1/2 cup low-sodium vegetable broth plus extra as needed when sautéing
- 1 tbsp pimento chopped
- 1/8 - 1/2 tsp black pepper
- 1 cup cut green beans
- 1 cup corn
- 1 medium carrot cubed
- 2 cups butternut squash frozen
Instructions
- Wrap the block of tofu in a towel and let it sit in the flat bottom dish with a weight on it for 30 minutes. This will squeeze out any liquid in the tofu. Cut the tofu in half lengthwise so you have what looks like two small steaks.
- Mix the soy sauce, apple cider vinegar, miso and maple syrup. It should not be too runny. Spread it over the tofu and let the tofu marinade for at least 30 minutes in the refrigerator.
- In a large pan, add a couple of tablespoons of the vegetable broth or water and heat. Add the onions, carrots and mushrooms and sauté them until they start to carmelize, adding more broth/water as needed 1 Tbsp at a time. Continue to stir the vegetables as you add the cabbage, butternut squash, green beans and cook until the vegetables are soft. Add the corn. Again add more broth as needed to prevent the vegetables from sticking to the pan. The vegetables should be nice and brown. Add black pepper.
- In the pan, move the vegetables over so that there is room for your two tofu steaks. Cook the tofu until brown on each side, about 10 minutes.
- Add the pimentos and the remaining marinade to the vegetable mixture.
- Once everything is cooked, put the tofu steaks on two dishes and top with the vegetable mixture.
Nutrition
Calories: 452kcalCarbohydrates: 56.1gProtein: 27.6gFat: 9.9gSodium: 449.3mg
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