This recipe for baked tofu steaks is a “main course” entry in the So Delicious Dairy Free 3-Course Recipe Contest, submitted by reader Debbie Tsujimoto. For the sauce, she uses dairy-free Cultured Coconut Milk (yogurt) from So Delicious.
For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/so-delicious-dairy-free-3-course-recipe-contest
Special Diet Notes & Options: Baked Tofu Steaks
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, tree nut-free, vegan, and vegetarian.
- Extra-firm Wildwood tofu (15 oz block)
- 1 large ripe papaya
- 1 8-ounce container So Delicious Dairy Free Plain Cultured Coconut Milk (Yogurt)
- 1 teaspoon white miso paste
- 1 teaspoon matcha green tea powder
- ¼ teaspoon minced fresh ginger root
- Pat tofu dry and slice tofu into 4 "steaks" lengthwise.
- Cut up papaya and discard seeds. Put fruit into food processor and puree. Add the ginger and puree a bit more. Spread the puree into a rectangular pan (I used a foil pan) and lay tofu on top, then turn over to coat. Bake at 350ºF for 40 minutes.
- Meanwhile, cook your rice and set aside.
- To prepare the yogurt sauce, use a medium sized mixing bowl and a hand held electric mixer. Blend the yogurt with miso and Matcha tea. Use level 3 or 4 on your mixer to whip it good. If it tastes too bitter, add a bit of Vanilla SO yogurt to add a touch of sweetness. The miso adds a touch of saltiness.
- Once the tofu steaks are done, remove from oven, and spoon the papaya puree on top to cover fully as possible.
- Use a teaspoon (I used a knife edge) to draw your design onto the tofu, with the yogurt sauce. If I had a squeeze bottle, that would have worked perfectly for this part. Serve over a bed of fluffy white rice on each dinner plate, and put extra sauce into little sauce dishes on the corner of the plates.