Prepare the tofu: Start by pressing the tofu. Wrap it in a paper towel and press it gently with your hands. Don't use a tofu press for this. Use a sharp knife to round the corners of the tofu out. If you don't care about what it looks like you don't have to do this. Then flip the tofu on its side and cut it into thirds. Use a knife to gently score one side of the tofu. Then wrap it in paper towel again to give one more gentle press. If you want a visual watch the YouTube video. Save the tofu corners for tofu scramble.

Prepare the marinade: in a large dish that can fit all 3 pieces of tofu add the pomegranate juice, soy sauce, steak sauce, and steak seasoning. Mix together. Then place the tofu in there. Flip the tofu every 10 minutes to make sure it is getting coated evenly. Marinate at least 30 minutes or up to 8 hours in the fridge.

Once the tofu is done marinating. Heat up a pan with the oil over medium heat. Place the tofu in. Sprinkle the garlic powder, onion powder, salt, and pepper on the tofu. Cook on both sides for 5 to 6 minutes to get a bit of browning going. From there you can finish preparing it two different ways. You can also eat it out of the pan as is but it takes it up a notch to prepare it these next ways.

To grill: use an indoor electric grill and grill the pieces of tofu until it gets grill marks. This is a great way to add some extra crispiness to it.

To baste: remove the tofu and add the vegan butter, garlic, and rosemary into the pan. Allow the butter to melt over medium low heat. Place the tofu back in, along with the remaining marinade. Pour the sauces overtop of the steaks for a few minutes, then flip and repeat. The garlic should be golden and cooked.

Plate up with any little greens you like and enjoy.