Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges - Vegan

These Citrus-Tamari Rosemary Maple Tofu Steaks with Warm Satsuma Wedges are a burst of flavor, combining the tanginess of citrus with the sweetness of maple syrup. The rosemary adds a fragrant earthiness to the dish, while the Satsuma wedges provide a warm and refreshing contrast to the hearty tofu steaks.

Ingredients:

• 1 block tofu, pressed and sliced into steaks
• 1/4 cup tamari
• 1/4 cup maple syrup
• Zest and juice of 1 orange
• 1 tablespoon fresh rosemary, chopped
• 4 Satsuma oranges, peeled and sliced into wedges
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

Combine the tamari, maple syrup, orange zest, orange juice, and rosemary in a shallow dish

For a minimum of half an hour, marinate tofu steaks in the mixture

Set oven temperature to 375F 190C

In a skillet set over medium-high heat, warm the olive oil

After taking the tofu out of the marinade, sear it for two to three minutes on each side, or until it browns

After transferring the tofu steaks to a baking dish, cover them with the leftover marinade

Bake for 15 to 20 minutes, baste with the marinade every so often, or until the tofu is glazed and golden

Meanwhile, preheat another skillet over medium heat for the tofu

When the Satsuma wedges are warm and beginning to caramelize, add them and saut for three to four minutes

Serve warm Satsuma wedges alongside the tofu steaks

To taste, add salt and pepper for seasoning