These miso tofu steaks are chewy and tender, making a perfect dinner that can change anyone’s mind about tofu. Carrying bold umami flavours, this is a tofu dish that will impress vegans and non-vegans alike. It can be either baked or fried.

Miso tofu steaks

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! As I detail in my post on how to make tofu taste good, it’s very easy to fix common tofu-cooking mistakes and become a tofu expert instead. It’s super versatile, and once you master the basics, you’ll want to serve it for dinner all the time.

Grilled tofu with scallions

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 with a bold, savory miso glaze 100% live up to those expectations – and even exceed them!

Tofu steaks with a miso glaze

The miso sauce is definitely the star of the show here. There’s so much amazing umami flavour, a hint of smokiness, and a subtle sweet undertone. The tofu works as 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 condiment that gives the glaze a fantastic umami flavour. I also added peanut butter for nuttiness and depth, as well as maple syrup for a subtle hint of sweetness. Overall, it’s definitely a party for the tastebuds!

Tofu steaks with rice and broccoli

These tofu steaks can be either baked, or fried in a griddle pan depending on your preference. Either way, you need just simple ingredients and a few key preparation tips, and that’s dinner sorted that makes tofu a true star of the show.

Ingredients and substitutions

Ingredients for tofu steaks
  • Extra firm tofu. I like to use extra firm tofu to achieve the best chewy and ‘meaty’ texture. Also, extra firm tofu typically doesn’t need to be pressed. You can also use firm or medium tofu, but you will need to press this in order to achieve an ideal texture.
  • Soy sauce. In order to make this recipe gluten-free, use either tamari or coconut aminos.
  • Miso paste. There are different varieties of miso paste, such as white miso and brown rice miso. Any one works well for this recipe. To make this recipe gluten-free, brown rice miso is my favorite option.
  • Tomato paste for extra tanginess.
  • Maple syrup. This can be replaced with any other liquid sweetener of your choice, or coconut sugar.
  • Rice vinegar. This is a fantastic way to enhance the umami flavor profile of the miso glaze.
  • Peanut butter. You can use any nut butter of your choice. Tahini also makes a great alternative.
  • Seasonings: cumin and paprika.
  • Fresh garlic and ginger to add more depth and complexity.
  • Cornstarch to thicken the sauce.

How to make tofu steaks

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. If you want further tips on cooking with tofu, be sure to check out my tofu guide for a detailed breakdown of the ingredient, and what you can do with it.

If you are not using extra firm tofu, you want to start by pressing it for at least 10 minutes. This can be most easily done using a tofu press. Alternatively, place a few kitchen towels on top of the block of tofu, followed by a frying pan with some cans of beans inside.

Next, prepare the miso glaze. In a large mixing bowl, whisk together the soy sauce, miso paste, tomato paste, maple syrup, rice vinegar, peanut butter, cumin, paprika, garlic and ginger.

Now, slice the tofu into thin slabs, each one around 1/4 inch in thickness. Lay them out on a flat surface such as a chopping board or a baking tray, and brush each side generously with the glaze. Place in the fridge to marinade for at least 30 minutes, but preferably you want to give them at least 2 hours for maximum flavor.

Now it’s time to cook the tofu – this can be done either in the oven, or using a griddle pan.

To bake, start by preheating the oven to 180 degrees C/350 F and lining a large baking tray with parchment paper. Lay out the tofu steaks in a single layer, and bake for 25 minutes, flipping half way through.

To fry, brush a griddle pan with some olive oil and allow it to heat up over a medium-high heat for a couple of minutes. Next, add the tofu and cook it for 4-5 minutes on each side, until crispy and grill lines appear.

When the tofu is almost ready, transfer the remaining miso sauce to a saucepan over a medium heat together with water and cornstarch. Whisk continuously until the sauce thickens.

Serve the tofu immediately with the rest of the sauce, garnished with scallions and sesame seeds.

Grilled tofu

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 prepare the other half of the glaze.

If you want the tofu steaks to be even more delicious, you can also leave them to marinade in the fridge overnight. Start the cooking process the night before you want to serve them. Keep any unused miso glaze in an airtight container, and then simply proceed to bake or fry the steaks as per the above instructions.

How to store and freeze tofu steaks

You can store any leftovers in the fridge in an airtight container for up to 3 days. I would recommend storing the sauce and the tofu separately. Then, when ready to serve, heat up the tofu steaks in the microwave. Meanwhile, heat up the miso sauce on the stove by stirring it over a medium heat.

Tofu steaks with rice and scallions

By themselves, the tofu steaks also freeze really well in a freezer-friendly container or bag for up to 2 months. Allow them to thaw fully before reheating in the microwave. I would not, however, recommend freezing the miso glaze as it may acquire a grainy texture when defrosted. Instead, prepare a new batch when ready to serve the tofu,

What can I 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 make a sandwich using fresh salad and vegan dinner rolls.

Other amazing vegan tofu recipes

Tofu steaks with miso sauce and scallions

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!

Miso tofu steaks

Get the Recipe: Miso Tofu Steaks (Vegan)

These vegan tofu steaks with a miso-glaze are chewy and tender, with an incredible savoury umami flavour. Bake or fry them for a delicious weeknight dinner that makes tofu the star of the show.
5 from 7 votes

Ingredients

  • 3 tbsp soy sauce
  • 2 tbsp miso paste
  • 1 tbsp tomato paste
  • 2 tbsp maple syrup
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp peanut butter
  • 1 tsp cumin
  • 1 tsp paprika
  • 2 cloves garlic
  • 2 tbsp ginger, grated
  • 15 oz extra firm tofu
  • 1/3 cup water
  • 2 tbsp cornstarch

Equipment

  • Mixing bowl
  • Baking tray
  • Conventional oven
  • Saucepan

Instructions 

  • In a large mixing bowl, whisk together the soy sauce, miso paste, tomato paste, maple syrup, rice vinegar, peanut butter, cumin, paprika, garlic and ginger.
    3 tbsp soy sauce, 2 tbsp miso paste, 1 tbsp tomato paste, 2 tbsp maple syrup, 2 tbsp rice vinegar, 1 1/2 tbsp peanut butter, 1 tsp cumin, 1 tsp paprika, 2 cloves garlic, 2 tbsp ginger
  • Slice the tofu into thin slabs, each one around 1/4 inch in thickness. Lay them out on a flat surface such as a chopping board or a baking tray, and brush each side generously with the glaze.
    15 oz extra firm tofu
  • Place in the fridge to marinade for at least 30 minutes, but preferably you want to give them at least 2 hours for maximum flavor.
  • Preheat the oven to 180 degrees C/350 F and lining a large baking tray with parchment paper.
  • Lay out the tofu steaks in a single layer, and bake for 25 minutes, flipping half way through.
  • When the tofu is almost ready, transfer the remaining miso sauce to a saucepan over a medium heat together with water and cornstarch. Whisk continuously until the sauce thickens.
    1/3 cup water, 2 tbsp cornstarch
  • Serve the tofu immediately with the rest of the sauce, garnished with scallions and sesame seeds.

Video

Notes

Pressing the tofu: If you are not using extra firm tofu, you will need to press it for at least 10 minutes. 
To fry the tofu: Brush a griddle pan with some olive oil and allow it to heat up over a medium-high heat for a couple of minutes. Next, add the tofu and cook it for 4-5 minutes on each side, until crispy and grill lines appear.
To make ahead of time:
  • Halve 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 prepare the other half of the glaze.
  • You can also leave them to marinade in the fridge overnight. Keep any unused miso glaze in an airtight container, and then simply proceed to bake or fry the steaks as per the above instructions.
To store in the fridge: Store leftovers in the fridge in an airtight container for up to 3 days, keeping the sauce and the tofu separately. Then, when ready to serve, heat up the tofu steaks in the microwave. Meanwhile, heat up the miso sauce on the stove by stirring it over a medium heat.
To freeze: Keep in a freezer-friendly container or bag for up to 2 months. Allow them to thaw fully before reheating in the microwave. Instead, prepare a new batch of the miso glaze when ready to serve the tofu,
Calories: 174kcal, Carbohydrates: 19g, Protein: 12g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Sodium: 1201mg, Potassium: 353mg, Fiber: 2g, Sugar: 9g, Vitamin A: 321IU, Vitamin C: 2mg, Calcium: 66mg, Iron: 3mg