Grilled Buffalo Tofu Steaks

Well, it’s been summer for quite some time now – especially in Arizona – we’ve been hitting over 100 since May! The sweltering heat gets us in the mood for grilling on the patio. I had some tofu steaks on hand and Nick had just picked up his meat selection from some Groupon deal he bought awhile ago. Even though I don’t eat meat, I must say his steak choices were gorgeous and had perfect marbling. So perfect, that he didn’t even mess with it before putting it on the grill – just a dash of salt and pepper and he was good to go.

I had a hankering for something spicy and tangy – I think you see where I’m heading. Frank’s Red Hot “Buffalo” style sauce. The great thing about tofu is that it can pick up marinade flavors really well and in a very short amount of time. I just marinated the tofu for about 20 minutes, tossed it on the grill with Nick’s steak and let the grill do it’s thing. I served my tofu with a quick Garlicky-Lime Aioli; it was a nice cooling element with the spiciness.

Here’s a a picture of Nick with his prized steak:

Here is my recipe:

Buffalo Tofu Steaks

Ingredients:

  • 1 16-ounce block of extra-firm tofu
  • 1 teaspoon olive oil
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon paprika
  • 1/4 cup Frank’s Red Hot Buffalo Sauce
  • 1/8 cup Earth Balance Soy-Free Butter, melted

The Method:

  1. In a bowl, combine the oil, salt,  paprika, hot sauce and melted butter.
  2. Cut the tofu into steaks and gently toss to coat with the mixture. Let the steaks sit in the mixture for 20 minutes before grilling.
  3. Place each tofu steak in a single layer on the grill. Grill for 5 minutes on each side. (Nick’s steak needed to be cooked for 6 minutes on each side, so we timed it accordingly)

Garlicky-Lime Aioli:

Ingredients:

  • 1/4 cup mayonnaise
  • 1 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 1 garlic clove, minced
  • pinch of paprika
  • pinch of salt
  • pinch of pepper

The Method:

Combine all ingredients in a small bowl. Mix and serve.

It was so yummy that even my well-mannered pit bull, Eleanor was begging for table scraps:

Balsamic Roasted Portobella Caps

Image

One of the best things about a portobella is it’s meaty texture. Super filling and marinades beautifully for a full flavor meal. This is one of my favorite things to eat post-workout since it’s so satisfying and barely has any calories – can you say win-win? I marinated the mushrooms before I left for the gym and by the time I got back they were ready to be popped into the oven – for 10 minutes. SUPER fast, as long as you’re efficient you can have this meal cooked and ready in under 15 minutes. I paired my mushrooms with a side of cilantro-lime rice, wilted greens and many glasses of red wine for a well-balanced meal.

Ingredients:

  • 4 portobello mushrooms, stems removed
  • 1.5 cups balsamic vinegar
  • 1 shallot, small dice
  • 2 tablespoons fresh thyme, minced
  • salt, to taste

Instructions:

  1. In a shallow 9×9 dish, lay out portobello mushroom caps. Mix together vinegar, shallot, thyme and pinch of salt. Pour over mushrooms. Cover and marinate for at least thirty minutes.
  2. Heat oven to 350 degrees F. Place a cooling rack on top of a parchment lined cookie sheet. Place mushrooms on top of cooling rack and place in oven. Roast for 5 minutes. Flip and roast another 5 minutes.
  3. Remove from oven and serve.