Tofu Steaks with Red Pepper-Walnut Sauce

11 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Total Time
2 Hours
Yield
4 servings (serving size: 1 tofu piece and about 1/3 cup sauce)
By Lorrie Hulston Corvin
December 2008
RECIPE BY Cooking Light

Take tofu from ordinary to extraordinary by dredging in flour and egg substitute, then coating in panko (Japanese breadcrumbs) and pan-frying until golden brown.  Serve with a homemade sauce for an extra punch of flavor. 

Ingredients

  • 1 (14-ounce) package water-packed reduced-fat extra-firm tofu
  • 1/4 cup finely chopped fresh basil
  • 1/4 cup water
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • 8 garlic cloves, minced
  • 1/2 cup all-purpose flour
  • 1/2 cup egg substitute
  • 2 cups panko (Japanese breadcrumbs)
  • 2 tablespoons olive oil
  • 3 tablespoons chopped walnuts, toasted
  • 1 (12-ounce) bottle roasted red peppers, drained

Nutritional Information

  • Calories 291
  • Fat 15.1g
  • Satfat 1.3g
  • Monofat 6.4g
  • Polyfat 5.9g
  • Protein 15.9g
  • Carbohydrate 23g
  • Fiber 3.5g
  • Cholesterol 0.0mg
  • Iron 2.8mg
  • Sodium 513mg
  • Calcium 74mg

How to Make It

Step 1

Cut tofu crosswise into 4 slices. Place tofu slices on several layers of heavy-duty paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

Step 2

Combine basil and next 8 ingredients (through garlic) in a large zip-top plastic bag. Add tofu to bag; seal. Marinate in refrigerator 1 hour, turning bag occasionally.

Step 3

Place flour in a shallow dish. Place egg substitute in another shallow dish. Place panko in another shallow dish.

Step 4

Remove tofu from marinade, reserving remaining marinade. Working with one tofu piece at a time, dredge tofu in flour, shaking off excess. Dip tofu in egg substitute, allowing excess to drip off. Coat tofu completely with panko, pressing lightly to adhere. Set aside. Repeat procedure with remaining tofu, flour, egg substitute, and panko.

Step 5

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan, swirling to coat. Add tofu to pan; reduce heat to medium, and cook for 4 minutes on each side or until browned. Remove tofu from pan, and keep warm.

Step 6

Combine reserved marinade, walnuts, and bell peppers in a blender; process until smooth (about 2 minutes). Pour bell pepper mixture into pan; cook over medium-high heat 2 minutes or until thoroughly heated. Serve with tofu.

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Ratings & Reviews

RHONDAd's Review

nwilker
July 07, 2014
N/A

nwilker's Review

Piseco3
January 28, 2014
This recipe came out great! I used a marinator vs a plastic bag to get more of the goodness into the tofu. The sauce was interesting, i didn't want to use a full bottle of red peppers since that would be waaay to much for the 4 pieces of tofu! So I only used 2 peppers Next time i'll double the marinade, and take half to make the sauce with! All in all i found the recipe to be great and a do again!

teacooking's Review

RHONDAd
April 27, 2010
This is a great new way to prepare tofu - exactly what i was looking for. The sauce is good, but I would definitely cut back on the garlic - though heating the sauce before serving mellows the flavors. I also added a bit of olive oil and finished it with truffle oil...maybe not light, but it tasted much better after the additions.

Blackfoot's Review

berkeley172
March 25, 2009
Trying to get the husband into eating meatless once in a blue moon is difficult. He actually liked this dish. A lot. And as I cook for a family with vegetarians in them, I was very pleased to find this keeper of a recipe.

severine999's Review

severine999
March 10, 2009
I thought this was very delicious! I made it exactly like the recipe said and it turned out quite well. I served it with whole wheat couscous, steamed vegetables and a citrus salad. Will definitely make again!

cookingmontana's Review

Blackfoot
March 06, 2009
I usually LOVE Cooking Light recipes, and don't ever have to review one because the raves match mine. But this one was boring, the sauce was boring, and it took blooming forever to make. All for a dull fried tofu! And I even made the roasted red pepper from scratch. Puleeze! Too much trouble for a pedestrian dinner.

berkeley172's Review

teacooking
February 01, 2009
N/A

yentruoc's Review

amcgowan
January 23, 2009
The method to bread the tofu is the hands down best I've come across- it gets wonderfully crispy and stays that way even when reheated briefly on the stove. i wasn't a fan of the red pepper sauce however- too spicy for my taste and it overwhelmed the mellow taste of the tofu. Next time I'll stick to asian style sauces for tofu.

amcgowan's Review

yentruoc
December 09, 2008
Totally loved this. Only had 45 minutes to marinade, and used all dried herbs instead of fresh and it was a great dish. Recommend using very firm tofu, such as Wildwood brand. The red pepper sauce was really garlicky, but I liked it!

JenniferOkla's Review

cookingmontana
December 02, 2008
This was fantastic!! I only had time to marinate the tofu for 30 minutes and it was still delicious. I served this with mashed potatoes and green beans. The sauce is great and can definitely be used for other things.
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