Have these Indian-style tofu steaks on the table in under 30 minutes!

My vegan take on “steak and chips”

These flavour-packed Lime Pickle Tofu Steaks couldn’t be easier. You need just eight ingredients and half an hour. Easy vegan dinner done and dusted!

How to make Tofu Steaks

The firm tofu block I use is usually rectangular in shape. I simply cut it into 1cm thick “steaks”.

If you want a more obvious steak shape, you can trim around the edges to round the corners off. I don’t bother because it means I can serve and eat everything without any waste.

How to make the lime pickle marinade

It’s no secret that the majority of the flavour in this recipe comes from the lime pickle. I use a good shop-bought version but you can use homemade if you prefer.

What’s in Lime Pickle?

Lime pickle is made with sour lime, mustard seeds, fenugreek seeds, chilli, oil and salt.

This Indian pickle packs a punch. It’s tangy, warming and deeply flavoursome. A little goes a long way.

In this marinade, I mix my favourite shop-bought lime pickle with both dairy-free yoghurt and chickpea flour to create a paste I can rub on to firm tofu.

Simply add all the ingredients to a bowl and beat. Brush or rub the tofu all over.

Do I have to marinate the tofu for long?

Absolutely not. This is a very forgiving recipe and lime pickle is potent stuff. The tofu steaks will still taste great even if you don’t marinate them. I give them about 10 minutes while I prepare the peppers and onions.

How to serve Lime Pickle Tofu Steaks

Serve these tofu steaks with the roasted peppers and spring onions, chips (French fries) and a simple salad.

What if I want to make this ahead/meal prep?

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies with cling film. Refrigerate and bake when you’re ready.

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Other recipes you might like

• Paneer Fajita Traybake (Vegetarian)
• Tofu Dopiaza (Vegan)
• Curry Puffs (Vegan)
• Seekh Kebab (Vegan)

Lime Pickle Tofu Steaks recipe

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Lime Pickle Tofu Steaks

Grilled tofu steaks with a hot and sour lime pickle coating. The ultimate vegan "steaks" for spice lovers. Have them on the table in under 30 minutes!

Course Main Course

Cuisine Indian

Keyword easy, lime, pickle, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Equipment

• Large baking tray
• Oven-safe wire rack

Ingredients

• 400 g firm tofu
• 85 g lime pickle I like Ashoka or Pataks
• 2 tbsp chickpea flour
• 2 tbsp dairy-free yoghurt I used soy
• 2 tbsp any cooking oil
• 2 peppers cut into wide strips
• 1 red onion finely sliced
• 5 spring onions cut into large pieces

To serve:

• Chips cooked
• Salad of your choice

Instructions

To prepare the tofu:

• Drain the water from the tofu. Press in a tofu press or between paper towels, place a chopping board on top and a few cans of beans to weigh it down for 20-30 minutes. This will remove excess water.
• Once pressed, slice the block of tofu in half to create your 'steaks'.

To make the lime pickle marinade:

• Place the dairy-free yoghurt in a bowl. Add lime pickle, chickpea flour and oil. Mix well.

To prepare the rest of the dish:

• Preheat the oven to 200°C/400°F.
• Rub the tofu steaks all over with the lime pickle marinade. There's no need to marinate but if you want to, you can let it marinate for 30 minutes or so.
• Tip the peppers and spring onions into any leftover marinade and mix to coat.
• Arrange the vegetables on a large baking tray in which an oven-safe wire rack fits. Place a wire rack on top and brush with a small amount of oil. Lay the tofu steaks on top. The wire rack will ensure everything cooks evenly. If you don't have a wire rack, just place the tofu steaks in the tray with the veggies around them. Flip the tofu half way through the cooking time for even browning.
• Bake it in the preheated oven for 20 minutes. There's no need to turn it since we've set it on a wire rack. Finally, give the tofu steaks a quick flash under the grill (broiler) for a chargrilled finish. About 2-3 minutes should do it.
• Serve hot with salad and chips.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated tofu and veggies. Refrigerate and bake when you’re ready.

Leftovers

I like to make tofu ‘steak’ sandwiches with any leftovers for a new meal. Slice the reheated tofu into strips and arrange on crusty roll along with the veggies, a slick of mayo and some rocket or watercress.

Pin this recipe for later!

If you like this, you’ll love my Paneer Fajita Traybake recipe

Love Sanjana

The post Lime Pickle Tofu Steaks appeared first on Sanjana.Feasts.

Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

The ultimate vegetarian meal prep recipe

This is a great dish for meal planning. Prepare it up to 3 days in advance.

Assemble everything as per the recipe but don’t bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready. Simple!

How to make homemade fajita seasoning

I toss the sizzling paneer and veggies in this recipe with a blend of my favourite blend of herbs and spices.

My Mexican-style blend includes: Fresh garlic, chilli powder, smoked paprika, dried oregano, ground cumin, ground coriander seeds, lime juice, light brown sugar and salt. That’s it.

Smoky, sweet and with a lime tang, the combination of creamy paneer, tortillas and all the usual fixings like guacamole, salsa, sour cream and jalapeños make this dish incredibly fresh and flavoursome.

How long does it take to make?

Have it on the table in under an hour, including prep time! The recipe is more of a chop and assemble job as opposed to hands-on cooking. I welcome this style of cooking, especially for busy weeknights.

What to put in vegetarian fajitas

You can always try one of the following options, cut into strips or bite-sized pieces:

• Halloumi
• Beans (pinto beans, kidney beans or black beans are particularly good)
• Cauliflower or broccoli
• Tofu, tempeh, seitan, soya chunks or other plant-based meat substitute
• Chickpeas
• Mushrooms
• Courgette
• Squash or pumpkin
• Fried potatoes
• Aubergine

Can I make a vegan version of this Vegetarian Paneer Fajita Traybake?

Sure! Swap the paneer for your vegan protein of choice. Tofu, tempeh, seitan, soya chunks or mycoprotein (Quorn) all work well.

Equally, you can make it with a mix of your favourite vegetables. I love these fajitas with cauliflower and/or mushrooms.

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Should I use homemade paneer or shop bought?

The choice is yours. The most important thing to consider is if the paneer is firm enough to slice into strips without breaking.

I opt for shop-bought paneer in this recipe for ease and because it’s usually very firm.

How to achieve a smoky char without a sizzler

There are a few things you can do. If you have large cast iron pan, preheat it until it’s smoking hot and then add the marinated paneer and veggies.

I don’t have a cast iron pan big enough so I’ve used a regular baking tray. Bake it in a hot oven and after cooking for 25 minutes, give the paneer a quick flash under the grill (broiler). About 5 minutes should do it.

The smoked paprika also does a fantastic job of giving these vegetarian fajitas smokiness.

Other recipes you might like

• Masala Chips & Vegan Avocado Mayo
• Restaurant-Style Chilli Paneer
• Tandoori Hasselback Potatoes
• Crispy Popcorn Bhindi Bites

How to make this Vegetarian Paneer Fajita Traybake

Vegetarian Paneer Fajita Traybake recipe

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Vegetarian Paneer Fajita Traybake

This easy Vegetarian Paneer Fajita Traybake is a vibrant midweek meal you can prepare in advance. Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.

Course Main Course

Cuisine Mexican

Keyword easy, fajitas, meal prep, oven meals, paneer, traybakes, vegetarian

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Author Sanjana

Equipment

• Large baking tray or roasting dish

Ingredients

• 450 g paneer cut into strips
• 2 peppers cut into strips
• 2 onions finely sliced
• 2 tbsp olive oil
• Juice of 1 lime
• 4 cloves garlic crushed
• 1 1/2 tsp dried oregano
• 1 1/2 tsp chilli powder or according to your taste
• 3/4 tsp ground cumin seeds
• 3/4 tsp ground coriander seeds
• 1 tsp smoked paprika
• 1 tsp light brown sugar
• 3/4 tsp salt
• 15 g fresh coriander roughly chopped

To serve:

• 8-10 small wheat or corn tortillas
• Guacamole
• Sour cream
• Salsa
• Jalapeños
• Lettuce optional
• Lime wedges

Instructions

• Pre-heat the oven to 200C/400F.
• Place the peppers, onions and paneer on a large baking tray.
• Add the oil, lime juice, garlic, oregano, ground cumin seeds, ground coriander seeds, chilli powder, smoked paprika, brown sugar and salt. Toss everything well using clean hands or two spatulas to make sure all the paneer and veggies are well coated.
• Bake for 25 minutes. For a slight char and smoky flavour, place under the grill (broiler) for 4-5 minutes. Garnish with chopped fresh coriander.
• Serve immediately with tortillas and all your favourite fajita sides. I simply must have mine with guacamole, salsa, sour cream and jalapeños.

Video

Notes

Make ahead

This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don’t bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready.

Leftovers

Simply reheat and eat. Having said this, I like to make quesadillas with leftovers for a new meal. Chop the paneer and veggies up and sprinkle between tortillas along with some mozzarella. Pan-fry or griddle on both sides until the mozzarella has melted. Cut into triangles and serve.

Pin this recipe for later!

If you like this, you’ll love my recipe for Masala Chips

Love Sanjana

The post Vegetarian Paneer Fajita Traybake appeared first on Sanjana.Feasts.