Serves 4 / Ready in 30 minutes

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Food

Lunch

Dinner

Entree

Sweet Heat Tofu Stir-Fry

Serves 4

Saag Tofu

Slather seaweed pesto between meaty slabs of tofu and you’ve got a hearty vegan main dish. The briny pesto can also be dolloped on grain bowls.

Hearty Vegan Tofu Steaks Stuffed With Seaweed Pesto | alive

Serves 4.

In large bowl, place wakame, cover with water, and let soak for 10 minutes, or until tender.

Remove wakame from bowl, squeeze out excess water, and place in food processor container along with cilantro, nutritional yeast, sesame seeds, garlic, and 1/4 tsp (1 mL) cayenne. Blend until wakame is broken down into small pieces. Add 3 Tbsp (45 mL) grapeseed or sunflower oil, sesame oil, rice vinegar, and 2 Tbsp (30 mL) water to container and blend until a pasty mixture forms.

Line cutting board with a couple of sheets of paper towel. Top with tofu blocks and a couple more sheets of towel. Press gently to extract excess liquid. Slice each tofu along its width into 2 slabs, and then cut each slab in half so that you have a total of 8 pieces. Season each piece of tofu with salt, 1/4 tsp (1 mL) cayenne, and black pepper.

In skillet, heat remaining 1 Tbsp (15 mL) oil over medium-high heat. Add tofu squares to pan and heat until golden and crispy, about 3 minutes. Donu2019t crowd pan; cook in batches if necessary. Flip, and heat until golden on other side, adding more oil to pan if needed.

Spread pesto on 2 pieces of tofu and top with remaining tofu.

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Vegetarian

Vegan

Dairy Free

Nut Free

Seaweed Pesto Stuffed Tofu Steaks

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