Southwestern Tofu Steak

One of the most heated issues of vegetarian cooking is whether or not vegetarian food should replicate meat. "If you don't like meat, why do you eat fake meat then?" is a frequent question from carnivores. I've heard some people say that if it's not real meat, then it shouldn't be named after a meat product. So no "veggie hot dogs" or "vegan chicken wings" if you subscribe to that school of thought. Honestly, when the texture of veggie meat products comes too close to the real thing, I get grossed out. At the same time, it's tough to just eat slabs of marinated tempeh every night. Fake meat products add much-needed variety to the vegan's protein options. Yet, they tend to be expensive, kind of defeating that whole economical rationale for not eating meat.

Tonight, inspired by a cilantro bunch on its way out, I whipped up a beautiful vivid green cilantro sauce, which turned into a entire southwestern-flavored dish. For the protein, I experimented with breading some super soft tofu I had. I ended up creating exactly what I would call a "tofu steak." It doesn't resemble steak in the least bit (Bad or good? You decide.), but it's this deliciously giant (and cheap!) chunk of protein and fat. A big hunk of real meat (or poultry) could go just as well in this dish. It took me about 30 minutes from start to finish...the beans are a wonderfully quick starch.

Southwestern tofu steak
serves two


Tofu Steak
1 pack super soft tofu
1 cup canola oil
1 cup unsweetened soymilk
1 Tbsp Ener-G egg replacer
1/4 tsp xanthan gum
1/4 cup flour
1 cup plain panko breadcrumbs
1 tsp kosher salt

Heat oil over medium heat in a medium pot. Cut tofu into 5x5x5 cm cubes (you should be able to get two cubes out of a normal block of tofu.) Soft tofu is super delicate, so handle it carefully. Blend soymilk, egg replacer, and xantham gum until smooth, thick, and creamy. Mix flour, panko, and salt. Once oil is heated, dredge tofu in liquid and then in flour, turning carefully. Fry one cube at a time, turning once each side is brown (I had to turn six times per cube). Until the first few sides have been fried, it's easiest to brave the oil splatters and turn it with your fingers. You can use a big spatula once the cube has strengthened by cooking a bit. Drain on a paper towel.

Cilantro sauce
1 bunch cilantro
1/2 tsp salt
1 tsp white vinegar
1/2 lime, juiced
1/2 tsp chili powder
2 tsp agave nectar
1 Tbsp olive oil

Blend all ingredients in a food processor until smooth.

Garlicky mashed black beans
1 Tbsp olive oil
4 cloves garlic, minced
1 tsp chili powder
1 can black beans, drained
1/2 lime, juiced
1/2 cup beer
salt to taste (I used smoked salt here)

In a medium saucepan over medium heat, saute garlic and chili powder in olive oil for three minutes. Add black beans and mash coarsely. Turn heat up a bit and cook for a few minutes. Add lime, beer, and salt. Cook for about 10 more minutes, or until beans thicken.

Grilled asparagus
~15 medium asparagus stalks
1 Tbsp olive oil

Either grill asparagus or sear in hot skillet.