Tofu Steaks With Apricot Mint Compote
Delight your senses with tofu steaks marinated in a tantalizing vinegar marinade, complemented by a sweet, tangy apricot-mint compote and fresh seasonal veggies. These tender and flavorful tofu steaks will elevate your grilling game to new heights.
Prep: 30 mins
Cook: 10 mins
Yield: 4 servings
Ingredients
Ingredients
- 1 16 oz block extra firm tofu, drained and rinsed
- 2 Tbsp white rice vinegar
- 2 Tbsp balsamic vinegar
- 1 tsp maple syrup
- 6–8 cups green beans, trimmed
- Cooked quinoa, optional for serving
- Fresh mint, for serving
Apricot Mint Compote
- ½ cucumber, grated
- 1 apricot, grated
- 1 Tbsp fresh mint
- 1 tsp maple syrup
Instructions
Instructions
- 1. Wrap tofu in towel and press to remove moisture, then cut into ½-inch slices.
- 2. Mix white rice vinegar, balsamic vinegar, and maple syrup together in a large baking dish.
- 3. Add sliced tofu to a baking dish and cover tightly. Chill in the refrigerator for 30 minutes to marinate. Flip the tofu over at 15 minutes to marinate the other side.
- 4. While the tofu is marinating, prepare the apricot-cucumber-mint compote. Add grated cucumber, apricot, and mint to a bowl and stir in maple syrup, then toss to combine. Store in the fridge until ready for use.
- 5. Cook your quinoa according to package instructions, if serving.
- 6. Heat your grill or grill pan over medium heat.
- 7. Place tofu on the grill using tongs and cook for about six minutes on each side, or until slightly blackened. Flip and repeat.
- 8. Steam your green beans in a large pot with a little water. Cook for 3-5 minutes, until just tender.
- 9. Divide tofu and green beans between plates and serve with optional cooked quinoa or grain of your choice. Top with compote and serve immediately.
- 10. Store leftovers separately in the fridge for 5-7 days.
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