Sticky Tofu Steaks with Chimichurri Sauce

Name: Sticky Tofu Steaks with Chimichurri Sauce
Cook time: 12 min
Total time: 12 min
Yield: 2 servings
Ingredients: 1 x 220g pack Cauldron Extra Firm Tofu; 1 tbsp. gluten free BBQ sauce; 1 tbsp. honey; A little oil for cooking; 20g flat leaf parsley; 20g coriander; 1 red chilli; 3 garlic cloves; 1 tbsp. capers; 2 tbsp. red wine vinegar; 1 tbsp. olive oil; 1 corn on the cob; 50g tenderstem broccoli; 50g sugar snap peas; 25g frozen edamame beans; 150g vine tomatoes

Quick and easy, fresh and tasty. Serve up these Sticky Tofu Steaks with Chimichurri Sauce and a vegetable salad for a truly satisfying dinner. If it’s BBQ weather and you’re feeling fancy, pop your tofu steaks on the griddle for a super tasty charring!

Serves 2

22 mins

Easy

Vegetarian

357 cals (per serving)

Two Tofu Steaks served alongside vegetables including green peans and tomatoes served on a white plate with a pink background

Made with our Extra Firm Plant-Based Tofu

High in protein

Vegan

High in calcium

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Ingredients:

For the sticky tofu steaks

1 x 220g pack Cauldron Extra Firm Tofu
1 tbsp. gluten free BBQ sauce
1 tbsp. honey
A little oil for cooking

For the chimichurri sauce

20g flat leaf parsley
20g coriander
1 red chilli
3 garlic cloves
1 tbsp. capers
2 tbsp. red wine vinegar
1 tbsp. olive oil

For the vegetable salad

1 corn on the cob
50g tenderstem broccoli
50g sugar snap peas
25g frozen edamame beans
150g vine tomatoes

Our tip

This can be made gluten free with a simple swap to a gluten free BBQ sauce.

Method:

For the sticky steaks

Slice the Cauldron Extra Firm Tofu into 6 slices.
Mix the BBQ sauce and honey in a small ramekin. Brush over all sides of the sliced tofu and set to one side.

For the chimichurri sauce

Place all of the ingredients into a food processor. Add 2 tablespoons of water and blitz to combine. Scrape down the processor bowl sides and blitz again. Spoon into a small serving bowl and set to one side.

For the vegetable salad

Remove the kernels from the corn on the cob. Place the corn kernels, broccoli, sugar snap peas and edamame beans into a pan. Add 50ml of water.
Place a lid on the pan and place on a medium high heat. Steam the vegetables for 3 minutes.

To serve

Heat a non-stick griddle over a medium high heat.
Lightly oil the griddle, add the vine tomatoes and marinated tofu steaks to the griddle (reserve any marinade). Cook the tofu steaks and vine tomatoes for 3 minutes on each side. Remove the steaks and tomatoes. Brush any reserved marinade over the tofu steaks.
To serve, place the sticky tofu steaks and vine tomatoes on a plate.
Add a teaspoon of chimichurri sauce to the steamed vegetables and toss to coat. Spoon onto the serving plates.
Serve with extra chimichurri sauce (of course) and enjoy!

Our tip

This can be made gluten free with a simple swap to a gluten free BBQ sauce.

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