Cajun Tofu Steaks
These Cajun Tofu Steaks with creamy cashew sauce bring all the bold Louisiana-inspired flavors! The marinated tofu gets gorgeous grill marks before being smothered in a velvety cajun sauce that's packed with spice and depth.
Equipment
- 1 Tofu press
- 1 Griddle pan
- 1 small bowl
- 1 pastry brush
- 1 blender
- 1 Large medium skillet
- 1 Cutting Board and Knife
- 1 spatula
Ingredients
For the Tofu:
- 1 block extra firm tofu (14-16 oz; 400g)
- 2 tablespoons maple syrup
- 1 teaspoon liquid smoke
- 1 teaspoon smoked paprika powder
- 1 tablespoon sesame oil
- 2 tablespoons tamari soy sauce
- 1 tablespoon balsamic vinegar
- ½ teaspoon instant coffee granules
- 1 tablespoons tomato paste
- 2 cloves garlic finely minced
For the Cajun Sauce:
- 1 cup raw cashews (140g) soaked & softened
- ¾ cup + 1 tablespoon water (200 ml)
- 1 tablespoon cajun paste
- salt and black pepper to taste
For Serving:
- fresh parsley chopped, for garnish
- roasted vegetables
- potatoes
- sautéed greens
Instructions
- Press the block of tofu to remove excess water or freeze and defrost overnight for better texture. Slice the tofu block into 4 equal steaks. Set aside on paper towels to drain any remaining moisture.
- In a small bowl, whisk together the maple syrup, liquid smoke, smoked paprika powder, sesame oil, tamari soy sauce, balsamic vinegar, instant coffee granules, tomato paste, and minced garlic until well combined. This creates a smoky, flavorful base for your tofu.
- Brush the marinade generously onto both sides of each tofu steak. Allow the tofu to sit for at least 5 minutes so it can absorb some of the flavors before cooking. Reserve the remaining marinade for basting during cooking.
- Preheat a griddle pan to medium-high heat. Place the marinated tofu steaks on the hot grill and cook for 5-7 minutes on each side, or until distinct grill marks appear. Brush each side with additional marinade while cooking to build up flavor layers and create caramelization.
- Drain the soaked cashews and rinse them well. Add them to a blender along with the water and cajun paste. Blend until completely smooth, adding more water if needed to achieve your desired consistency. Season with salt and pepper to taste.
- Pour the creamy cashew sauce into a large skillet over low heat. Gently warm the sauce until it begins to simmer, being careful not to let it boil which could affect its texture.
- Add the grilled tofu steaks to the simmering sauce in the skillet. Spoon some of the sauce over each steak. Season with a little black pepper and sprinkle with fresh chopped parsley as a garnish.
- Transfer the tofu steaks to plates with a generous amount of the cajun sauce. Serve alongside roasted vegetables, potatoes, or sautéed greens for a complete meal. Drizzle any remaining sauce over the top for extra flavor.
Notes
- Tofu Selection - Extra-firm tofu works best for this recipe as it holds its shape during grilling and absorbs flavors better. Pressing is essential for removing excess water.
- Make Ahead - Prepare the cajun sauce up to 3 days in advance and store it separately from the tofu for quick assembly later.
- Heat Level - Adjust the amount of cajun paste to your preference. Start with less if you're sensitive to spice, as you can always add more to the sauce later.
- Serving Suggestions - These cajun tofu steaks pair wonderfully with dirty rice, creamy grits, or roasted bell peppers and red onions for a complete New Orleans-inspired meal.
- Marinade Tip - Save some marinade before brushing on the tofu to drizzle over the finished dish for an extra flavor boost.
- Time-Saving Option - If you're short on time for cashew soaking, pour boiling water over them and let sit for 30 minutes instead of the longer soak time.
- Grilling Alternative - No griddle pan? You can use an outdoor grill, cast iron skillet, or even bake the tofu in the oven at 400°F/200°C on a parchment-lined baking sheet for 25-30 minutes, flipping halfway.
- Meal Prep Friendly - This recipe works great for meal prep. The tofu steaks and sauce can be stored separately in airtight containers in the refrigerator for up to 4 days.