Home
Recipes
Tofu steaks with chips

Tofu steaks with sesame chips, tomatoes and avocado

Tofu steaks with chips

Name: Tofu steaks with chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 0
Ingredients: 2 x 280g blocks extra firm tofu each cut into 6 thick slices; 4 tomatoes; 4 tsp sesame oil; 2 tsp tamari; 2 garlic cloves finely grated; 2 tsp ginger finely grated; 700g potatoes scrubbed; 1 tbsp rapeseed oil; 1 tbsp sesame seeds; 1 tsp vegetable bouillon powder; ½ tsp Chinese five-spice; 320g frozen peas; 20g coriander; 12 spring onions trimmed and chopped

Sara Buenfeld

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 20 mins

0 reviews

loading...

Even meat-eaters will love these tender steaks made with marinated tofu, served with sesame chips and mushy peas – a delicious high-protein vegan dinner

Dairy-free

Egg-free

Healthy

High-fibre

High-protein

Low calorie

Low sugar

Vegan

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

2 x 280g blocks extra firm tofu

each cut into 6 thick slices
4 tomatoes

For the marinade

4 tsp sesame oil
2 tsp tamari
2 garlic cloves

finely grated
2 tsp ginger

finely grated

For the sesame chips

700g potatoes

scrubbed
1 tbsp rapeseed oil
1 tbsp sesame seeds
1 tsp vegetable bouillon powder
½ tsp Chinese five-spice

For the mushy peas

320g frozen peas
20g coriander
12 spring onions

trimmed and chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal391

low
fat14g
saturates2g
carbs40g
sugars10g

low
fibre10g

high
protein21g

high
salt0.73g

Method

step 1

Mix the marinade ingredients in a shallow bowl, then add the tofu slices and turn to fully coat. Set aside.
step 2

Heat the oven to 200C/180C fan/gas 6. For the sesame chips, bring a large pan of water to the boil. Trim both ends of each potato, then cut into chips. Boil for 5 mins, then drain well. Toss with the oil on a large non-stick baking sheet and space them out. Bake for 20 mins. In a separate bowl, toss the sesame seeds with the bouillon and five-spice. Turn the chips. If any are browning too quickly, move them to the middle of the baking sheet. Return to the oven for a further 15-20 mins until golden, then sprinkle over the seed mixture and bake for 5 mins more.
step 3

While the potatoes are cooking, heat a large frying pan or griddle and cook half the tofu steaks for 10 mins, turning frequently, until lightly golden. Halve two tomatoes and add to the pan, cut-side down, for the last 1-2 mins of cooking, or leave them uncooked if you prefer.
step 4

To make the mushy peas, bring a medium pan of water to the boil and cook the peas for 5 mins until tender, then drain, reserving the water. Tip the peas back into the pan with the coriander, spring onions and 6-8 tbsp of the cooking water, and blitz using a hand blender to make a smooth purée. Pile half the chips onto two plates and serve with the tofu steaks, half the mushy peas and cooked tomatoes. Cover and chill the rest for another day. Will keep chilled for three days. Reheat the chips in a hot oven, cook the remaining tofu and tomatoes as described in step 3, and reheat the mushy peas in the microwave.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now