these saucy tofu “steak” bits are easy to make, packed with flavor, and perfect for when you are craving a mockmeat!

the inspiration

For these saucy tofu “steak” bites I was really thinking about little steak tidbits! I wanted to recreate something that was meaty and had good flavor.

I wanted to create a recipe that could be paired with class steak dinner sides like mashed potatoes and a veggie. However, I wanted the recipe to be easy to make and packed with flavor.

While I have created a few vegan steak recipes already this one is different as it is meant to be like tidbits.

the ingredients

Super Firm Tofu: the base of our recipe is of course super firm tofu. I like using super firm tofu as we do not need to press it. It breaks into meaty pieces with great texture that works perfectly here. I do not like extra firm tofu for this as it doesn’t have the right texture.
Seasonings: we will be using garlic powder, onion powder, salt, and black pepper to create lots of flavor.
Barbecue Sauce: the barbecue sauce helps to add some smokiness and flavor of grilling.
Soy Sauce: the soy sauce helps to add umami and saltiness.
Balsamic Vinegar: the balsamic vinegar adds acidity.
Grape Juice: the grape juice helps to also add acidity, flavor, and some color. I actually really also love to use pomegranate juice but in my previous vegan Tofu Steak recipe people kept asking for a replacement.
Olive Oil: we will need some olive oil to cook the tofu in. I prefer olive oil but you can use any neutral oil.
Cornstarch: after marinating the tofu we will coat it in cornstarch to help give it a nice texture to the outside and it will thicken the sauce.
Garlic: cooking the tofu with garlic gives nice flavor.

how to make the saucy tofu “steak” bits

In a medium size container with a lid combine the seasonings, soy sauce, balsamic vinegar, and grape juice. This is the base of our marinade.

Use your hands to break the tofu up into chunks. This creates nice texture and better than if you cut it into cubes.

Add the tofu into the container. Then. add in water until have almost covered the tofu in liquid. Every container size might be a little different, I needed about 1 ½ cups of water. Try not to use more than 2 cups as it will dilute the marinade too much.

Marinate the tofu in the fridge for at least 2 hours. However, you can do this for up to 24 hours. You can also rotate the container every once in a while to help keep the marinade moving around.

Drain out the marinade into a bowl, save it we still need it!

Add the cornstarch to the tofu. Place the top on the tofu and shake in the cornstarch to coat.

Heat the oil and garlic in a large pan over medium heat. Cook until the garlic is fragrant. Then, add in the tofu and cook until the sides get crispy.

Pour in the marinade, you may not need to use all of it, and cook until the sauce is thick.

This has nothing to do with steak, why are you calling it “steak” in the recipe name?

When I was developing this recipe my idea behind it was steak tidbits. Little pieces of meat that were flavorful and sometimes served up saucy. So, while this is a tofu dish its inspiration came from a meat dish. You can call them tofu tidbits, tofu bits, saucy tofu bites. Truly it doesn’t matter because they are delicious.

what should I serve this with?

The beauty of this dish is you can truly enjoy it with anything! I of course have some ideas for you but you can do anything you like.

You can serve it with rice and veggies like bell peppers, onions, broccoli. Give it a little bit of a stir fry feel.
You can serve it with roasted or mashed potatoes, and your favorite vegetable like broccoli, creamed spinach, or asparagus. This will give a steak house feel.
You can turn it into sandwiches. You can give it a bit of a Philly Cheesesteak feel with a vegan cheese sauce. You can also serve with an au jus to give a French dip feel.

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why you’ll love this recipe

If you are looking for a fun and new way to make some plant protein this is awesome. The recipe is great to make and keep in the fridge for heating up. It has so much flavor and you can just pair it with different sides to keep dinner easy.

If you are a tofu skeptic this one has tons and tons of flavor. Along with such a great texture it really is so delicious. However, if you wanted to you can always substitute in seitan, tempeh, or a vegan steak product from the stores.

saucy tofu “steak” bits faq

Is this recipe allergy friendly?

It does use tofu and soy sauce, so it is not soy free. It does not use nuts, and to make it gluten free swap out the soy sauce for tamari and check the ingredients of the bbq sauce.

How do I store leftovers?

In an airtight container in the fridge for up to 4 days. I do not recommend freezing.

How do I heat this dish up?

You can heat it up on the stove or in the microwave.

Do I need to press the tofu?

No. We are using super firm tofu which does not need to be pressed. While I really do only recommend using that kind of tofu for this recipe if you decide to use extra firm tofu, you will need to press it. You can use a tofu press to ensure all the water comes out.

Can I use frozen tofu for this?

Yes! I think the texture on frozen tofu would make this even better. After freezing, thawing, and pressing the tofu you can then follow this recipe.

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