Tofu Steak Ensalada


I was craving something Mexican, but not so heavy so we came up with this and it was SO GOOD!!! We also came up made Mexican Sweet Cornbread to go along with it. It was definitely worth the time to make this 🙂

  • 1/2 C orange juice
  • 1/8 C lime juice
  • 1 Tbsp. salt
  • 1 tsp. carne asada seasoning
  • 1-19 oz package of tofu drained, pressed, and cut into 4-1 inch thick steaks
  • 2 stalks of chopped green onion
  • 1-2 cloves of garlic
  • Juice from 1-2 limes
  • 1 bunch of cilantro
  • 1 jalapeno
  • 1 lb. of tomatillos
  • 1/2 tsp. onion powder
  • 1 tsp. cummin
  • 2 Tbsp. olive oil
  • 1 tsp. salt
  • 1 avocado
  • 8 oz. package button mushrooms
  • 1 C marsala or sherry
  • 2 tsp. flour
  • 1 tomato
  • 1 head of romaine lettuce
  • vegan mozerella

In a shallow baking dish, mix orange juice, lime juice, 1 Tbsp. salt, and carne asada seasoning. Lay tofu steaks in marinade and with a fork throughout the tofu. Marinate over night or for 8 hours (flip half way through).

In a food processor or blender, blend green onions, garlic, lime juice, cilantro, jalapeno, tomatillos, onion powder, cummin, 1 tsp. salt, and avocado. Blend until smooth, about 2-3 minutes and set aside.

In a small skillet, saute mushrooms in 1 tbsp. of olive oil over medium heat  until they begin to brown. Add wine and allow to reduce by 3/4 at a low boil. After wine is reduced add flour and allow to thicken over low heat and set aside.

Grill marinated tofu at 250 degrees for 5 minutes on each side. Chop romaine lettuce and spread over a plate. Add chopped tomatoes and pour a generous amount of dressing over vegetables. Place 2 tbsp. of mushrooms over lettuce and tomato and place tofu steak on top of mushrooms. Grate vegan cheese over top and serve with 1 scoop of sweet mexican cornbread.

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