Tofu Steaks with Chips

Name: Tofu Steaks with Chips
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 0
Ingredients: 2 x 280g blocks extra firm tofu each cut into 6 thick slices; 4 tomatoes; 4 tsp sesame oil; 2 tsp tamari; 2 garlic cloves finely grated; 2 tsp ginger finely grated; 700g potatoes scrubbed; 1 tbsp rapeseed oil; 1 tbsp sesame seeds; 1 tsp vegetable bouillon powder; 1/2 tsp Chinese five-spice; 320g frozen peas; 20g coriander; 12 spring onions trimmed and chopped

⏱ 35 mins 🍽 Serves 0 ✅ Easy 🏷 Healthy diet plan

This recipe creates a complete vegan meal featuring marinated tofu steaks. They are pan-fried until golden and served alongside crispy sesame-spiced potato chips. A simple purée of peas, coriander, and spring onions completes the dish. The method includes preparing all components, with instructions for storing and reheating leftovers. It is designed as a hearty, protein-rich dinner option.

Ingredients

2 x 280g blocks extra firm tofu each cut into 6 thick slices
4 tomatoes
4 tsp sesame oil
2 tsp tamari
2 garlic cloves finely grated
2 tsp ginger finely grated
700g potatoes scrubbed
1 tbsp rapeseed oil
1 tbsp sesame seeds
1 tsp vegetable bouillon powder
1/2 tsp Chinese five-spice
320g frozen peas
20g coriander
12 spring onions trimmed and chopped

Method

Combine the marinade ingredients in a shallow dish, then add the tofu slices and ensure they are fully coated. Leave to one side.
Preheat your oven to 200C/180C fan/gas 6. For the chips, bring a large pan of water to a boil. Prepare the potatoes by trimming the ends and cutting them into chips. Boil them for 5 mins, then drain thoroughly. Toss the chips with the oil on a large non-stick baking tray, spreading them out. Bake for 20 mins. In a separate bowl, mix the sesame seeds with the bouillon powder and Chinese five-spice. Turn the chips. If any are browning too fast, move them towards the centre of the tray. Return to the oven for another 15-20 mins until golden, then scatter over the seed mix and bake for 5 mins more.
As the potatoes cook, heat a large frying pan or griddle. Cook half of the tofu steaks for 10 mins, turning often, until lightly golden. Halve two tomatoes and add them to the pan, cut-side down, for the final 1-2 mins of cooking, or keep them raw if desired.
To prepare the mushy peas, bring a medium pan of water to the boil and cook the peas for 5 mins until tender. Drain, saving some of the water. Return the peas to the pan with the coriander, spring onions and 6-8 tbsp of the reserved water, then blend with a hand blender to a smooth purée. Place half the chips on two plates and serve with the tofu steaks, half the mushy peas and the cooked tomatoes. Cover and refrigerate the remainder for another day. It will keep chilled for three days. Reheat the chips in a hot oven, cook the remaining tofu and tomatoes as in step 3, and warm the mushy peas in a microwave.