Tofu Steaks

I think this is the longest I've gone without sharing a blog post! Today I'm back (finally!) with a new recipe I hope you all enjoy.

I've had my eye on The Engine 2 Diet's Tofu Steaks for a while. For those of you unfamiliar with E2, it's written by Rip Esselstyn. Rip is a former triathlete and firefighter, and the son of Dr. Caldwell Esselstyn (think Forks Over Knives). While Rip grew up eating the Standard American Diet, he switched to a whole food, plant-based lifestyle in 1987, inspired by his father's research and the change in diet his parents made as a result of it. His best-selling book The Engine 2 Diet lays out a plant-strong 28-day plan that will transform your body and optimize your health. The book is a must-have for anyone interested in making "heroic strides in health, weight and well-being."

Rip Esselstyn ... does this man look 50 to you?

Tonight I made his Tofu Steaks and Mushrooms with Mashed Potatoes and Asparagus  It's slightly different from the E2 book, in part because I LOVE garlic. This recipe calls for none; I minced six cloves. It was the right decision. : ) It also suggests using green beans instead of asparagus, but I prefer the latter. 

What I love most about the dish (aside from the taste, which is out of this world) is how easy it all came together. I love preparing fantastically delicious meals that get me in and out of the kitchen in record time.

Without further ado, here's the recipe ... inspired by E2 and just in time for Meatless Monday!

16 oz. extra-firm tofu
16 oz. sliced mushrooms
6 cloves of garlic (minced)
Cracked pepper
Bragg's Liquid Aminos or Low-Sodium Soy Sauce
5 ounces of baby spinach
15 red baby potatoes
1/2 cup non-dairy milk
1 tablespoon rosemary
bunch asparagus, cut small

Drain, press well and then cut the tofu in six slices. Place the tofu, mushrooms and asparagus into a bowl.

In a separate bowl, mix about 1/2 cup Bragg's or soy sauce, cracked pepper and minced garlic.

Pour the marinade over tofu and vegetables. Swirl around carefully so that everything is covered. If necessary, add more Bragg's or soy sauce.

Heat a sauté pan. Add the marinated tofu, mushrooms and asparagus. Cook on medium heat for 15 minutes, turning the tofu once to ensure even browning. (The last 5 minutes, I covered the pan.) Place the cooked steaks and vegetables over the spinach.

For Mashed Potatoes:
Wash and then slice the potatoes in half. Steam until fork tender (about 15-20 minutes). Place in a Vitamix or high-speed blender. Add non-dairy milk rosemary and cracked pepper. Blend until creamy.

Bon appétit!

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