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Veganswiss Steak Recipe

Ingredients

How to make it

  • For this dish it is easiest if the tofu has been frozen in slices (1/2 inch) thick. Defrost the slices and squeeze excess liquid from them.
  • Dissolve yeast extract in the 10 fl oz warm water.
  • Place the tofu slices in a shallow bowl and pour the yeast extract liquid over them. Leave to marinate for an hour or two. Turning the slices occasionally if possible.
  • Combine the 1/2 cup flour with the paprika, oregano, and a t of pepper and spread out on a plate.
  • Lift each tofu slice from the marinade, gently squeezing the marinade from it back into the bowl, and coat both sides with the flour. Saute in 2 T of the vegetable oil in a frying pan, turning once, until light browned on both sides. Set aside.
  • Chop the onions and saute in a saucepan the remaining oil for 2-3 minutes. Peel and chop the tomatoes. Chop the celery and mushrooms finely. Add to the saucepan.
  • Add the yeast extract marinade to the saucepan, bring to the boil, cover and simmer for about 3 minutes.
  • Combine 2 T flour with 2 T water in a cup. Stir this into the vegetable mixture until thickened.
  • Place tofu slices at the bottom of an oiled casserole. Pour the vegetable mixture over them. Bake at 350F for about half an hour.

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