Crispy Tofu Steaks with Broccoli Rabe and Romesco

Enjoy flavorful Crispy Tofu Steaks with Broccoli Rabe and Romesco, a perfect plant-based dish bursting with savory and zesty goodness! This recipe combines crispy, golden tofu steaks with the slightly bitter, vibrant broccoli rabe and a smoky, nutty romesco sauce that ties everything together beautifully. Whether you’re a longtime vegan or just looking for something fresh and satisfying, this dish brings bold flavors and textures that will make your taste buds dance.

Why You’ll Love This Recipe

• A perfect balance of flavors: The crispy tofu contrasts wonderfully with the slightly bitter broccoli rabe and tangy romesco sauce.
• Plant-based comfort food: It’s hearty, nutritious, and entirely plant-based, making it great for vegans and vegetarians.
• Simple yet impressive: The ingredients are straightforward, but the result looks and tastes gourmet.
• Nutritious and satisfying: High in protein from tofu with tons of vitamins from fresh greens, it keeps you full and energized.
• Great for any occasion: Whether a weeknight dinner or special gathering, it fits right in with its elegant presentation and bold flavors.

Ingredients You’ll Need

Each ingredient plays a crucial role in making Crispy Tofu Steaks with Broccoli Rabe and Romesco a standout dish. From the firm tofu that crisps perfectly to the fresh broccoli rabe providing vibrant greens and the homemade romesco that offers rich, smoky depth, here’s what you’ll gather:

• Extra-firm tofu: The base for your crispy steaks, drained and pressed to achieve that golden crunch.
• Broccoli rabe: Adds a slightly bitter and earthy flavor with a tender-crisp texture.
• Romesco sauce ingredients: Roasted red peppers, toasted almonds, garlic, smoked paprika, and sherry vinegar create a smoky, nutty sauce.
• Olive oil: For frying tofu and adding a fruity richness to your romesco and veggies.
• Sea salt and freshly ground pepper: Essential seasoning to enhance every element’s natural flavor.
• Smoked paprika: Gives the dish a subtle smoky warmth without heat.
• Lemon juice: Brightens both broccoli rabe and romesco for fresh, tangy notes.
• Garlic cloves: Adds aromatic depth in the tofu marinade and sauce.

Variations for Crispy Tofu Steaks with Broccoli Rabe and Romesco

Feel free to make this recipe your own by swapping ingredients or adjusting flavors. This dish is amazingly adaptable to various dietary preferences and what you have on hand.

• Spicy kick: Add red pepper flakes or fresh chili to the romesco for a fiery twist.
• Different greens: Substitute broccoli rabe with kale, broccolini, or Swiss chard depending on availability.
• Nut-free version: Use pumpkin seeds instead of almonds in the romesco sauce to accommodate allergies.
• Gluten-free modification: Ensure all seasonings and vinegar used are gluten-free for sensitive diets.
• Additional protein boost: Sprinkle toasted sesame seeds or hemp seeds on top for extra crunch and nutrition.

How to Make Crispy Tofu Steaks with Broccoli Rabe and Romesco

Step 1: Prepare and Press the Tofu

Start by draining your extra-firm tofu and pressing it to remove excess moisture. This is key for achieving crispy steaks instead of soggy slabs. Wrap the tofu block in clean kitchen towels, place a heavy object on top, and leave for at least 20 minutes.

Step 2: Make the Romesco Sauce

While the tofu presses, roast red peppers until charred and soft. Combine them in a blender with toasted almonds, garlic, smoked paprika, sherry vinegar, olive oil, salt, and a squeeze of lemon. Blend until smooth but still textured to create the perfect romesco.

Step 3: Cook the Broccoli Rabe

Trim the broccoli rabe and blanch it in salted boiling water for 1-2 minutes to cut bitterness and soften slightly, then shock in ice water to keep the vibrant green color. Finish with a drizzle of olive oil, lemon juice, and a pinch of salt.

Step 4: Slice and Season Tofu Steaks

Cut the pressed tofu into thick, even steaks. Season both sides with salt, pepper, and a dusting of smoked paprika for added flavor. Optionally, marinate briefly in a mix of soy sauce and garlic for an umami boost.

Step 5: Pan-Fry the Tofu

Heat olive oil in a non-stick skillet over medium-high heat. Carefully add tofu steaks and cook 4-5 minutes per side or until deeply golden and crispy. Avoid moving the tofu too soon to develop a nice crust.

Step 6: Plate and Serve

Arrange crispy tofu steaks alongside the bright broccoli rabe, and generously spoon romesco sauce over or alongside. Garnish with toasted almonds or fresh herbs if desired. Serve warm and enjoy!

Pro Tips for Making Crispy Tofu Steaks with Broccoli Rabe and Romesco

• Press the tofu well: Removing excess water is essential to getting that crispy outer layer.
• Don’t overcrowd the pan: Fry tofu in batches if needed so the steaks brown evenly instead of steaming.
• Toast your almonds: Toasting them before adding to the romesco intensifies nutty flavor.
• Use fresh lemon juice: Always use fresh lemon over bottled to brighten the romesco and broccoli rabe.
• Blend romesco just right: Aim for chunky sauce texture to enjoy the varied mouthfeel from nuts and peppers.

How to Serve Crispy Tofu Steaks with Broccoli Rabe and Romesco

Garnishes

Sprinkle freshly chopped parsley or toasted almonds over the tofu steaks to add color, crunch, and a fresh herbal note that complements the smoky romesco sauce beautifully.

Side Dishes

For a complete meal, serve with crusty artisan bread to scoop up sauce, or pair with roasted potatoes and a crisp green salad to balance hearty textures with freshness.

Creative Ways to Present

Try layering tofu steaks over creamy polenta or a bed of quinoa with drizzles of romesco for an elegant, restaurant-worthy presentation that still feels homestyle and cozy.

Make Ahead and Storage

Storing Leftovers

Store leftover tofu steaks, broccoli rabe, and romesco separately in airtight containers in the refrigerator for up to 3 days to keep flavors and textures fresh.

Freezing

While tofu steaks can be frozen after cooking, broccoli rabe is best fresh; freeze the tofu separately. Wrap tightly and freeze for up to one month for best quality.

Reheating

Reheat tofu steaks in a skillet over medium heat to revive crispiness, and warm broccoli rabe and romesco gently in a microwave or small saucepan, stirring occasionally.

FAQs

Can I use tofu other than extra-firm?

Extra-firm tofu is preferred for this recipe because it holds its shape and crisps well, but firm tofu can work if pressed thoroughly. Avoid soft or silken tofu.

Is broccoli rabe very bitter?

Broccoli rabe has a slightly bitter edge, but blanching and adding lemon juice cuts bitterness and balances the flavor wonderfully.

Can I make the romesco sauce ahead?

Yes, romesco sauce actually tastes better after sitting overnight as the flavors meld, so feel free to prepare it a day ahead.

How do I get tofu crispy without oil splattering?

Pat tofu very dry before frying and use a good quality, heavy skillet over medium-high heat; don’t overcrowd to keep oil temperature stable and reduce splatter.

Can I grill the tofu steaks instead of pan-frying?

Absolutely! Brush steaks with oil and seasonings, then grill on medium heat until grill marks appear and tofu is heated through, about 3-4 minutes per side.

Final Thoughts

If you’re craving a dish that’s bursting with bold, layered flavors and satisfying textures, you truly can’t go wrong with Crispy Tofu Steaks with Broccoli Rabe and Romesco. It brings together plant-based protein, vibrant greens, and a smoky, zesty sauce to create a meal you can enjoy anytime. Give it a try, and let this recipe become one of your go-tos for a nourishing and delicious dinner that feels special but is surprisingly simple.

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