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Grilled Steak and Tomatoes with Tofu Ranch Dressing

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 29 mins
Total time 29 mins

Serves 4

There's no need to pull out the food processor to make the small amount of breadcrumbs for this recipe. Just tear bread by hand into very small pieces; the rustic texture is perfect.


  • 4 ounces firm tofu, drained
  • 2 tablespoons chopped fresh chives, divided
  • 1 1/2 tablespoons water
  • 2 teaspoons fresh lemon juice
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 garlic clove
  • 4 1/2 tablespoons olive oil, divided
  • 4 (4-ounce) beef tenderloin steaks
  • Cooking spray
  • 3 large heirloom tomatoes, cored and cut crosswise into 1-inch-thick slices
  • 1 tablespoon sherry vinegar or white wine vinegar
  • 1 tablespoon lower-sodium soy sauce
  • 1/2 teaspoon sugar
  • 1 medium shallot, thinly sliced
  • 1/4 cup fresh whole-wheat breadcrumbs
  • 1 teaspoon chile oil

Nutrition Information

  • calories 356
  • fat 24 g
  • satfat 4.7 g
  • monofat 13.7 g
  • polyfat 2.7 g
  • protein 26 g
  • carbohydrate 10 g
  • fiber 2 g
  • cholesterol 59 mg
  • iron 2 mg
  • sodium 561 mg
  • calcium 93 mg

How to Make It

  1. Preheat grill to medium-high heat.

  2. Combine tofu, 1 tablespoon chives, 1 1/2 tablespoons water, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a blender; blend until smooth. With blender running, drizzle in 1 1/2 tablespoons oil.

  3. Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place steaks on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Coat tomato slices with cooking spray. Place tomato slices on grill; grill 2 minutes on each side. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 3 tablespoons oil, vinegar, soy sauce, and sugar in a medium bowl, stirring well with a whisk. Add tomato and shallot to bowl; toss gently to coat.

  4. Heat a small skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden and toasted, stirring occasionally. Drizzle chile oil over crumbs; toss to coat.

  5. Spread 2 tablespoons tofu puree in a circle on each of 4 plates. Divide tomato slices among plates. Cut steaks across the grain into thin slices; arrange slices on top of tomatoes. Sprinkle each serving with 1 tablespoon toasted breadcrumb mixture and 3/4 teaspoon chives.

Smallwares, Portland, Oregon