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

