Description
Enjoy flavorful Crispy Tofu Steaks with Broccoli Rabe and Romesco, a perfect plant-based dish bursting with savory, smoky, and zesty goodness. This recipe combines crispy golden tofu steaks with slightly bitter, tender-crisp broccoli rabe and a smoky, nutty romesco sauce, making it a nutritious and satisfying meal suitable for vegans, vegetarians, and anyone craving bold flavors and satisfying textures.
Ingredients
Scale
Tofu Steaks
- 14 oz extra-firm tofu, drained and pressed
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1 tbsp olive oil, for frying
- (Optional) 1 tbsp soy sauce
- (Optional) 1 garlic clove, minced
Broccoli Rabe
- 1 bunch broccoli rabe, trimmed
- Sea salt, for blanching and seasoning
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
Romesco Sauce
- 2 roasted red peppers, charred and peeled
- 1/4 cup toasted almonds
- 2 garlic cloves
- 1 tsp smoked paprika
- 1 tbsp sherry vinegar
- 3 tbsp olive oil
- Sea salt, to taste
- 1 tbsp fresh lemon juice
Instructions
- Prepare and Press the Tofu: Start by draining your extra-firm tofu and pressing it to remove excess moisture. Wrap the tofu block in clean kitchen towels, place a heavy object on top, and leave for at least 20 minutes to ensure it crisps up well during cooking.
- Make the Romesco Sauce: While the tofu presses, roast red peppers until charred and soft. Combine the roasted peppers in a blender with toasted almonds, garlic, smoked paprika, sherry vinegar, olive oil, salt, and a squeeze of lemon juice. Blend until smooth but still slightly textured for that perfect romesco consistency.
- Cook the Broccoli Rabe: Trim the broccoli rabe and blanch it in salted boiling water for 1-2 minutes to balance bitterness and soften slightly. Immediately shock in ice water to preserve its vibrant green color. Finish by drizzling olive oil, fresh lemon juice, and a pinch of salt over the broccoli rabe.
- Slice and Season Tofu Steaks: Cut the pressed tofu into thick, even steaks. Season both sides generously with salt, pepper, and smoked paprika. Optionally, marinate briefly in a mixture of soy sauce and minced garlic to enhance umami flavor.
- Pan-Fry the Tofu: Heat olive oil in a non-stick skillet over medium-high heat. Carefully place the tofu steaks in the pan and cook for 4-5 minutes per side until deeply golden and crispy. Avoid moving the tofu prematurely to develop a good crust. Fry in batches if needed to prevent overcrowding.
- Plate and Serve: Arrange the crispy tofu steaks alongside the bright broccoli rabe. Spoon generous amounts of romesco sauce over or alongside the tofu. Garnish with toasted almonds or fresh herbs if desired. Serve warm and enjoy your flavorful meal!
Notes
- Press the tofu well to remove excess water for maximum crispiness.
- Don’t overcrowd the pan during frying to ensure even browning instead of steaming.
- Toast almonds before adding to romesco to intensify their nutty flavor.
- Use fresh lemon juice to brighten the romesco and broccoli rabe flavors.
- Blend the romesco sauce until chunky to enjoy varied textures from nuts and peppers.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Appetizers
- Method: Pan-Frying
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 3 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: crispy tofu steaks, broccoli rabe, romesco sauce, plant-based recipe, vegan, gluten free, healthy dinner
