Rating: 4 stars
6 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 3

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.

Johanna Ware
This Story Originally Appeared On cookinglight.com

Gallery

Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

hands-on:
29 mins
total:
29 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • 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.

  • 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.

  • 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.

  • 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.

Source

Smallwares, Portland, Oregon

Nutrition Facts

356 calories; fat 24g; saturated fat 4.7g; mono fat 13.7g; poly fat 2.7g; protein 26g; carbohydrates 10g; fiber 2g; cholesterol 59mg; iron 2mg; sodium 561mg; calcium 93mg.
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