Tofu Steak | 15-minute & One Pan Dinner! Marinated Tofu in Red Wine sauce 

You are NOT alone, you have us... all your fans! Thanks for the great videos and inspiration!

another added benefit of vegan cooking-you can reuse marinade 🌱🤘🏽 thank you for the recipe

Fabulous! Who says tofu is plain?! It's an empty canvas waiting for an artist!!! Happy Mom's Day, Miyoko!💐🧡

I cook for one (+ 1 dog), so this is perfect. Thank you!

man those cooking classes sound amazing.

ASorry Miyoko - san that you are alone now but you have us to help you eat all of that delicious food.

Great recipe. I noticed adding balsamic vinegar with Sherry gives such a unique meatier taste. Cooking for others is a joy but sadly life changes but there is always an upside. Leftovers for days you don't wish to cook lol

It's my way too....love 1 pan cast meal!!! Happy Mothers Day Miyoko

Always worth it to cook for yourself.

Happy Mother’s Day! Love that recipe 💜

Love this! I cooked for 5 with my family, and growing up cooked for 7. Now I cook for just myself, and try to freeze leftovers if I have too much. Smaller amounts can be harder to train my brain to do. Thanks for something new to try! Haven’t seen ‘tofu steak’ as yet and will give this a try. 🙏🏻🫶🏻xx

Thankyou Miyoko! This is right on time, it looks DELISH!

So glad I found your channel! I love your sanctuary. It's like watching my dream life :-) Hard work I know, but so very worthwhile. I will be making this tofu steak for dinner this week. Thank you!

Adorable! Im always looking for a great marinate. Thank you. Italy, just might be in my future!?

Sorry you are alone, Miyoko. We all so appreciate you!

You are not alone, you are amazing. I will have to make this soon. I’ve been vegan all my life and love your recipes. Thank you for your soul and spirit of life, good food, loving our animals.

Just commenting to say I made this and it was delicious! My husband absolutely raved. Thank you for being an unabashed bright light in the darkness of consumerism, capitolism, and the age of the carnivore diet. I can't join you in Naples this time but really excited to join you on a future cooking class tour.

Miyoko you are one of the most inspiring people I see on RU-vid, or maybe anywhere.

I'm ashamed to say I don't cook at all. But my husband is an amazing cook and we have all of your cookbooks (including the one in the video)! I would love him to try making this! ❤❤❤

We are here with you, Queen!❤

I remember tofu steki while I was working in Japan. It was great and you are right, I could find it everywhere. Thanks for the recipe.

Absolutely LOVE your videos Miyoko! I've been vegan for 13 years and am still excited by the possibilities of vegan food. I love your vibe. :)

i cook for one, and this looks AmAzInG!!!!!

Oh what a wonderful meal. You had me drooling. While I cook for one now, my skills need a great amount of practice. Thank you for sharing. Would you by chance list the name of the cookbook you used please?

Yummy! Your kitchen is a restaurant. Can't wait to try this recipe 😋

Miyoko, the Naples experience looks incredible! Wishing you the best on all of it!

You are an icon to women business owners. So proud of what you have built and still sharing your knowledge so gracefully

also, I love the way the veggies are from your garden. what a dream

My wife Yumiko and I love your butter,..we use it all the time to make our vegan apple cake....We'll try the Tofu steak..thanks !!!

Time sure flies! I could swear that I just watched you with your daughter talking about your oven being out and preparing something delicious to share with daddy after. Thank you for another lovely video.

Excellent video! I am starving now! 😊

Thank you for making me smile. I was grinning from ear to ear during your tasting session. Yum!

I just love your recipes. Thank you so much. I have been cooking just for myself since February. Still trying to adjust. I definitely want to try this one.

looks yummy!

Wow, this is the most delicious tofu recipe I’ve seen in years!

Looks delish!! Definitely going to give it a try..😊

Thanks so much for that recipe! Im going to use that marinade in a "potjie" which is a stew cooked in a cast iron pot over the fire with some oyster mushrooms and veg! Ill defs try the tofu next.

Going to boil some tofu now! and then marinate it. Great recipe!

Love you Miyoko!!!

Thanks, Miyoko! For steak type tofu, I like to fteeze the tofu. Then whenever I want to use it, I will boil it in a pot of super salted walter(water tastes almost like the ocean)and then the finished product is pretty firm, somewhat meat like. I never noticed if it absorbed marinade better tho, but it probably does.

Oh man 🤤That looks sooooo good!!!!!!!

I absolutely loved this recipe. ❤😋❤️Thank you for sharing this outrageously delicious tofu recipe with us .

I freeze and thaw my tofu to help it suck up the marinade;)

You are the best! Cooking for myself and I love it ❤

Love fine dining at home ❤ Looks delicious. Grateful for you 🥰

This looks like a great recipe! I love your recipes because they are so do-able.

Looks delish🎉🎉🎉

I am glad youtube recommended this. You are not alone😊. You have us your viewers. Wow what a master piece! I am going plant base this will be going on my list. I love your energy and personality. I am subscribing. Greetings from Toronto Canada.

I’m on the same boat, sans animals. Thanks for sharing your recipe and lifestyle strategies.

My mouth is literally watering! Everything looks so delicious. I will definitely be making this dish. Thank you Miyoko for creating another fabulous recipe that's easy, healthy and mouthwatering! You are not alone, we are all here with you and cheering you on!❤

Looks pretty damn nice, cheers. I'd be (no, I will be) turning that marinade into a mushroom (and maybe onion) gravy, thicken it with a rice flour roux. I normally use miso but that might be overkill with the balsamic and soy, maybe it won't. Only one way to find out.

This looks good and will try to make it. I have a question for you re Miyoko's classic plain cream cheese which is my favorite. It no longer tastes the same as when I started buying it 2 yrs ago. It has an oily mayo-like aftertaste which is not good for me. Have they changed your original recipe to increase profit at the expense of taste and quality? Please let me know.

Miyoko - you are a creative, skilled and talented Chef. Love your recipes yet feel best to be oil free. Would you PLEASE consider writing a cookbook or recording some videos oil free & sugar free??? It would be a best seller for those of us on a WFPB diet.😊

Awesome!!!!

❤❤❤

If anyone is interested in cooking in Naples with me, here is the link: www.tiernotours.com/vegan-cooking-school-with-miyoko-schinner.html

I am enjoying your presentation and shall definitely try tofu "a la Miyoko".

Fascinating. I will try this. I too cook for one. Plus, my cat. Thank you.

This looks amazing, I'm gonna make it

Simple, flavorful, and gorgeous! Also, wishing I could make it out to your dreamy cooking class

Just ordered your New Now and Zen cookbook!

🌟

I love Al, your recipes! Y thank you for teaching us how to cook plant based meals, and simple but great tasting! I don’t drink wine so what can I substitute for it in the marinade please?

Miyoko, this would be my dream trip! I won't be able to afford it this year but if I start now I could save enough for next. Will you be going again next year?

I cook for one essentially. The wife has regressed in her finickyness. I have to cook for her separately like when my adult children were 5 and 9. Looks great. Will follow your Italian cooking classes.

Who has left over wine?

Hi, your recipes are delicious! I'm wondering what brand and model is your oven. Do you like it? Would you recommend it?

Is that Miso you add to the marinade? Thank you so much. I can't wait to try.

The one issue I have is this: if the tofu and mushrooms/greens are done and then you cook the grains, aren't the tofu and veges stone cold by the time the grains are cooked?

Thanks for the recipe. What kind of tofu did you use? Thanks.

SDB that cousgoose.

CAN I MAKE THIS WITHOUT OIL? It looks so 😋 yummy.

I've owned your Now and Zen cookbook for decades! Haven't cooked anything from it in a while. I used to make your tofu bacon recipe all the time, back in the day. How long do you think the marinade would last in the fridge?

Also as for red wine, dry or sweet?

I’ve never bought tofu like that, but is it “extra firm” style?

Oxymoron

Lovely!