Cajun Spiced Tofu Steaks with a Creamy Garlic Mushroom Sauce
1 Black Garlic Nuts for Cheese™ triangle
- 1 block of extra firm tofu (organic & sprouted is best)
- 3 tbsp Cajun seasoning, make yourself or use a brand like Club House that has pre-made seasoning mix
- 2 tbsp olive oil
- 500 g of mixed mushrooms, we used Shitake and Cremini
- 4 garlic cloves, minced
½ tbsp Nuts For Butter™ Salted Original or olive oil
- Splash of coconut or almond milk
- Optional: pair with sautéed asparagus, green beans, roasted potatoes or salad.
Prep Your Tofu
- Make sure you properly prep your tofu by rinsing it and patting it dry. Also, try to squeeze out the excess water by wrapping it in towels and placing it underneath something that is heavy.
- Once the tofu is ready, slice it into 4 slices (length wise) and marinade it with the Cajun spice by mixing the Cajun spice and olive oil in a bowl together.
Brush the Cajun spice and oil on to both sides of the tofu and set it aside.
Cook The Mushrooms
- Heat a skillet over medium, add the vegan butter and let it heat up.
- Once the butter is heated, add in the minced garlic and let it get fragrant (about 30 seconds). Then, add the mushrooms.
- Cook the mushrooms for about 5-7 minutes until completely soft.
- Once the mushrooms are cooked down, add in the Nuts for Cheese block and let it completely cook until everything is creamy.
If you’d like it a bit creamier, add a splash of nut milk, until desired consistency.
Baked Tofu Steaks
- While the mushrooms are cooking, heat a cast iron skillet over medium and let it get nice and hot.
- Add the tofu steaks to the hot skillet and cook for about 3-5 minutes on each side, until a bit crispy. You can also cook these on your grill.