Tofu, Western style. Pictured with white rice, but makes a classic U-S-A dinner when served with salad, baked potato, and your favorite green veggie. 

London Broil Marinated Tofu

London Broil Marinated Tofu
Serve with salad, baked potato, and your favorite green veggie for a classic Western-style dinner.
  • 1 pound (16 ounces) organic, non-GMO extra-firm tofu (pressed; see Notes)
  • 6 large garlic cloves, minced
  • 2 tablespoons + 2 teaspoons balsamic vinegar
  • ¼ cup freshly squeezed lemon juice
  • ¼ cup whole grain or Dijon mustard
  • ¼ cup agave nectar (or other sweetener of your choice, though you may have to adjust amount)
  • ¼ cup olive oil
  • 1 tablespoon + 1 teaspoon vegan Worcestershire sauce (I use Annie's Naturals)
  • 1 tablespoon + 1 teaspoon tamari (or substitute soy sauce, if gluten is not a concern)
  • 2 teaspoons dried oregano
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme leaves
  • Pinch of red pepper flakes
  • Salt and pepper to taste
  1. Slice tofu into bite-sized cubes and place in a plastic storage container.
  2. Place all of the remaining ingredients in a bowl and whisk together with a fork. (Tip: If you're unsure of how much salt and pepper to add to the marinade, skip it -- you can shake salt and pepper directly onto the tofu once it's in the pan cooking.)
  3. Pour half of the marinade over the tofu (reserve the other half) and lightly toss to coat all the pieces. Seal the storage container and marinate for 20 to 30 minutes.
  4. Drain tofu, returning the marinade from the tofu to the reserved marinade.
  5. Add a few spritzes of olive oil to a large pan and place over high heat. Cook tofu a few minutes on each side until golden brown (if you skipped adding salt and pepper to the marinade, now's the time to shake some on the tofu).
  6. Remove pan from heat and allow tofu to rest for 1 minute. Pour reserved marinade over tofu in hot pan, and quickly toss to coat.
  7. Transfer tofu to a serving dish and serve immediately.
Tofu is made with water and packed in water, so it's crucial that you drain and press it before attempting to cook with it. (I avoid this step by buying vacuum-packed extra-firm tofu whenever possible. Trader Joe's carries it as of the time of this recipe post!) If you can't find vacuum-packed (and don't have a tofu press), simply line a plate with paper towels, place the tofu block on the paper towels, and put another layer of towels on top of the tofu. Put another plate or a cutting board on top of the paper towels. Weigh it down with heavy books or cans. Drain the water that has been pressed out of the tofu every thirty minutes or so.


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