Vegan Miso-glazed Tofu Steaks
These miso-glazed tofu steaks are chewy and tender, making a perfect dinner that’s on the table within 30 minutes. Carrying bold umami flavours, this is a tofu dish that will impress vegans and non-vegans alike. Gluten-free, delicious whether baked or fried.
It’s no secret that we adore tofu over here on Earth of Maria. I’m strongly committed to breaking down the silly myths that continue to follow it round: that tofu is bland, boring, with a weird texture, etc.
All of that couldn’t be further from the truth! If you face tofu cooking struggles, be sure to check out my guide on how to make tofu taste good and become a tofu expert!
After all, it’s the preparation that matters the most. And turning tofu into a steak really takes it to the next level. I mean, doesn’t the texture just look phenomenal?! I’m very sure that I could make this recipe over and over again, and never get tired of the deliciousness.
If you want to know exactly how to make tofu taste good, this is it. And you’ll love how easy this recipe is, too! Another one of my key principles is making vegan comfort food as straightforward as possible – these tofu steaks very much live up to those expectations!
Tofu steaks with a miso glaze
The miso glaze is definitely the star of the show here. There’s so much amazing umami flavour, a hint of smokiness, and a subtle sweet undertone. Tofu is a blank canvas ingredient, perfectly absorbing the glaze which compliments the ‘meaty’ texture perfectly.
Miso paste is a key ingredient.. Made from fermented soya beans, this is a fantastic ingredient that gives the glaze a fantastic umami flavour. The addition of peanut butter adds nuttiness and depth, while the maple syrup gives just a hint of sweetness. Overall, it’s definitely a party for the tastebuds!
You only need simple ingredients, 30 minutes, and dinner will be on the table. And not just an ordinary dinner – one that you’ll want to have over and over again. I know this sounds dramatic, but it’s 100% true!
Ingredients and substitutions
- Miso paste. There are different varieties of miso paste, such as white miso and brown rice miso. Any one works well for this recipe.
- Peanut butter. This is a key ingredient that adds a great nutty undertone. You can also use tahini.
- Maple syrup. You can also use any other liquid sweetener of your choice.
- Tamari. You can use soy sauce if not avoiding gluten. Coconut aminos will also work.
- Apple cider vinegar. This will add a great tangy undertone and balance out the other ingredients nicely.
- Tomato paste.
- Vegan Worcestershire sauce. This ingredient is great for adding a smoky, almost BBQ-like flavour.
- Spices: cumin, paprika, and ground ginger. These three work together really well in the overall flavour profile of this dish.
- Extra firm tofu. I think it’s really important that you use the firmest tofu variety for this recipe to ensure the texture is as chewy and firm as possible. If you use tofu with a higher contents of water, make sure to press it for at least 30 minutes, which can be done using a tofu press or by placing a paper towel on top of the tofu followed by a heavy object.
How to make tofu steak
Here, you will find a summary together with step-by-step photos. For full instructions and measurements to go along with the ingredients, please see the recipe card at the bottom of the post.
Start by preheating a conventional oven to 180 degrees C/ 350 F. Line a baking tray with a sheet of parchment paper.
Prepare the sauce by whisking together the miso paste, peanut butter, maple syrup, tamari, apple cider vinegar, tomato paste, Worcestershire sauce, cumin, paprika and ginger.
Slice the tofu into thin slabs, around 1/4 inch in thickness and lay them out on the baking tray. Use around 1/2 of the sauce to brush each side of the tofu generously. If you want to and have the time, you can also marinade them for around 30 minutes (or more – overnight leads to great results). Bake in the preheated oven for 25 minutes, until crispy and golden brown.
You can also fry the tofu steaks. To do so, brush them with half of the sauce as before. Next, heat a little bit of olive oil in a frying pan or skillet, and fry them for 5-6 minutes on each side.
Meanwhile, when the tofu is almost done, transfer the rest of the sauce to a saucepan and whisk over a medium heat. Add water if you want to thin it out.
Pour the sauce over the tofu steaks and serve immediately.
What to serve with tofu steaks
I like to serve these with a side like rice or pasta, also adding some vegetables/steamed greens and mashed avocado. It makes a great and wholesome meal!
Baked tofu also goes really well in sandwiches, wraps and burgers. Add lettuce and a milder sauce of your choice, such as chunky guacamole. You can also add them to salads and serve for a refreshing lunch.
Can I make this recipe ahead of time?
Yes, to make this tofu ahead of time, I would recommend halving the amount of miso glaze, baking the tofu as normal, and leaving it in the fridge for up to 4-5 days. When ready to serve, simply make half of the glaze once again.
If you want the tofu steaks to be even more delicious, you can leave them to marinade in the glaze in the fridge overnight.
Other delicious vegan tofu recipes
- Sweet and sour tofu
- Scrambled tofu
- Sesame peanut tofu
- Smoky tofu eggplant pasta
- Savoury oat and tofu vegan egg muffins
Let me know in the comments: what’s your favourite way to cook tofu? If you give these miso glazed tofu steaks a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!
Get the Recipe: Vegan Miso-glazed Tofu Steaks
- 2 tbsp miso paste
- 1 1/2 tbsp peanut butter
- 2 tbsp maple syrup
- 2 tbsp tamari
- 2 tbsp apple cider vinegar
- 2 tbsp tomato paste
- 1/2 tbsp vegan Worcestershire sauce
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp ground ginger
- 15 oz tofu, extra firm
- Conventional oven
- Baking tray
- Mixing bowl
- Preheat the oven to 180 degrees C/ 350 F. Line a baking tray with a sheet of parchment paper.
- Prepare the sauce by whisking together the miso paste, peanut butter, maple syrup, tamari, apple cider vinegar, tomato paste, Worcestershire sauce, cumin, paprika and ginger.
- Slice the tofu into thin slabs, around 1/4 inch in thickness, and lay them out on the baking tray. Use around 1/2 of the sauce to brush each side of the tofu generously.
- Bake the tofu in the preheated oven for 25 minutes, until crispy and golden brown.
- TO FRY: brush the tofu slabs with half of the sauce as before. Next, heat a little bit of olive oil in a frying pan or skillet, and fry them for 5-6 minutes on each side.
- Meanwhile, when the tofu is almost done, transfer the rest of the sauce to a saucepan and whisk over a medium heat. Add water if you want to thin it out.
- Pour the sauce over the tofu steaks and serve immediately.