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Chipotle tofu steaks with cauliflower rice (v, lf)

Vegan, easy, and delicious.
Adapted from my teriyaki tofu steaks and black eyed beans with chipotle mango sauce.
Serves 2.

Original post (with pictures) here.

350g (1 block) firm tofu
2 chipotle peppers with 2 tsp adobo sauce (or to taste)
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp maple syrup
1 tbsp tomato sauce
1/2 cauliflower, roughly chopped into florets and tough stems removed
1 medium carrot, thinly sliced
1 medium capsicum, thinly sliced

1. Slice your tofu into four thick 'steaks'. If you're using a 350g tofu block, one block gives four steaks.
2. Press the tofu steaks using a tofu press or for at least 15 minutes between tea towels and chopping boards, under a pile of books.
3. While the tofu is pressing, finely chop the chipotle peppers and then combine the peppers, adobo sauce, rice vinegar, soy sauce, maple syrup and tomato sauce in a bowl or jar. Whisk to combine.
4. Place your tofu steaks in a shallow baking dish and cover with the chipotle marinade mixture. Allow to marinate for at least 15 minutes.
5. To make the cauliflower rice, process the cauliflower in a food processor until crumbly and rice-like in appearance.
6. When the tofu has marinated, heat a non-stick pan over medium-high heat. Cook the tofu steaks for ~10 minutes, turning every few minutes, until crispy. Retain a few tablespoons of the chipotle marinade if possible. Remove the tofu from the pan and allow to stand.
7. Add the carrot and capsicum to the non-stick pan, along with any remaining chipotle marinade. Stir fry for ~5 minutes. Then reduce the heat to low-medium and add the cauliflower rice and mix through. Return the tofu steaks to the pan and keep on very low heat for a further 3 - 5 minutes.