Seasoned Antioxidant Tofu Steaks

  • Author: Naked Food Magazine
  • Yield: 4 Servings 1x
  • Category: Holiday, Valentines
  • Cuisine: Whole Food, Plant-based
  • Diet: Vegan



14 ounces extra-firm organic tofu

For the seasoning 

  • 1 organic beefsteak tomato or 2 Roma tomatoes, divided
  • 1 Tbsp. organic tomato paste or oil-free tomato sauce
  • ¼ cup any non-dairy milk or veggie broth
  • 2 Tbsp. low-sodium organic, non-GMO tamari
  • 1 tsp. organic, non-GMO miso paste (optional)
  • 1 Tbsp. rice vinegar
  • 2 Tbsp. date paste or pure maple syrup
  • 1 tsp. dried oregano
  • 1/4 tsp. turmeric powder or root (minced)


  • 12 green onions, chopped
  • 1 Tbsp red onion, chopped
  • ¼ organic bell pepper, minced
  • 46 cloves organic garlic, minced
  • Ground pepper to taste


Prepare the tofu:

Cut the tofu into 4 cubes or into rectangular strips to build a tower as shown in the image. Place them flat and evenly on a small baking dish or container.


Prepare the seasoning:

Slice the tomatoes in half and squeeze the juice and some of the pulp into a mixing bowl. Chop the remaining skins and pulp into small pieces. Set aside.

Whisk the rest of the seasoning ingredients together or blend in a food processor or blender. Add remaining tomato skins and pieces. Pour the seasoning over the tofu. Let it marinate for at least 1 hour, covered, in the refrigerator. If you can leave it overnight, it will be even more flavorful.

Putting it together:

Baking is optional.  If you desire a warm dish, transfer the tofu pieces to a silicone, stainless steel or glass dish and pour some of the mixed seasoning over each piece.  Bake at 350°F for 10-15 minutes. Add the topping ingredients before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!