These zesty tofu steaks are great for grilling on the barbecue.
Servings |
2 steaks
|
Calories | Cholesterol | Sat Fat | Carbs |
113 | 0mg | 1g | 1g |
Recipe Footprint (for Recipe's Default # of Servings)
109.5 | Water saved (gallons) [animal consumption only] | |
230.0 | Manure (pounds) not deposited into the environment | |
328.0 | Grains / feed (pounds) not consumed by animals | |
563.9 | Methane (gallons) not created by animals | |
6,900 | CO2 (pounds) not released into the atmosphere | |
.007 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 10 minutes |
Cook Time | 15 minutes |
Passive Time | 1 hour |
Ingredients
- 16 oz tofu (extra firm water-packed) (drained and sliced)
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 garlic clove (minced)
- 1/2 tsp salt (course)
- 1 tsp paprika
- 1/2 tsp cayenne pepper
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Prepare the tofu; slice the tofu into 1/2 to 3/4 inch slices.
- In a medium bowl or pan, combine the rest of the ingredients; add the tofu, cover and refrigerate for at least one hour.
- Barbecue or broil / grill the tofu steaks until they are browned on each side, brushing them with additional cajun sauce.
Recipe Notes
Cover and store for up to one week in the refrigerator.
© Mainly Vegan LLC