These five-ingredient Irish Whiskey Tofu Steaks taste amazing with my creamy vegan Irish Whiskey Sauce. The tofu soaks up the marinade and gets chewy on the outside after roasting in a grill pan. The recipe goes from scratch to done in 15 minutes or less.
I cooked up these Irish Whiskey Tofu Steaks to go with my Irish Whiskey Sauce. Together they are a winning combination.
They are also both incredibly easy to make. These tofu steaks need a simple three ingredient marinade that takes two minutes to make. Let the tofu sit in the marinade for 30 minutes to an hour, and then throw them on a grill pan or a griddle.
While I'm timing these Irish themed recipes to coincide with St. Patrick's Day next week, you can cook them for dinner any day of the week or on the weekend. Despite the (vegan-friendly) Irish whiskey they are kid friendly as well--the alcohol cooks out and you can't taste it, not obviously, although it adds great flavor to both the sauce and the steaks.
Recipe card
Irish Whiskey Tofu Steaks
Ingredients
- 16 oz extra firm tofu (or super firm tofu. If using extra firm, press out the water. I cut the block in half diagonally, then cut each half into four slices for eight triangular steaks. You can cut them into slabs as well).
- 2 tablespoon whisky
- 1 teaspoon vegan worcestershire sauce
- 1 tablespoon tamari (or soy sauce)
- Salt and ground black pepper to taste
Instructions
- Mix all the marinade ingredients in a baking dish or bowl large enough to hold the tofu steaks.
- Dredge the steaks in the marinade and let them stand for 30 minutes to an hour, or until they've soaked up most of the marinade. You can move them around a couple of times to make sure they soak it up evenly.
- Heat a griddle or grill pan until very hot and brush on or spray some oil. Cook the steaks on both sides until golden-brown. If using a grill pan, move the steaks after a minute at a 90-degree angle to make cross-hatch marks.
- Serve hot with creamy Irish Whiskey Sauce
Nutrition Information
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Recipe FAQs
Use either extra firm or super firm tofu when you make tofu steaks, as other tofu varieties are just too soft and won't work.
I tried this recipe with both super firm, high-protein tofu which tends to be very dense and doesn't need to be pressed, and with extra firm tofu, which does need pressing.
The extra firm tofu made steaks that were chewy on the outside and creamy on the inside, which I loved. The super firm tofu steaks were, predictably, chewier all through. Go with whatever your preference is--they are both delicious.
Yes, just add more tamari or soy sauce instead.
I love serving these steaks with a roasted or sauteed vegetable side dish like my garlicky roasted asparagus and potatoes, pan-roasted zucchini and garlic green beans.
Sarah says
We had this dish last night to celebrate St. Patrick’s Day vegan style! It was really good and filling! Served it over a bed of mashed potatoes. I cooked the tofu on our panini press to sear both sides at the same time- it worked great! Thank you for another great recipe!
Vaishali says
Hi Sarah, so happy to hear! Thanks for letting me know. 🙂