Lemon Pepper Tofu Steaks with Sauteed Spinach and Onions


YEAH that’s tofu! Not salmon…! Full of flavor & easy peasy. This took less than 20 minutes, no lie.

All you need is this:

For the Tofu Steaks
1 block extra firm organic tofu (in the refrigerated section, not the kind in the box!)
2 tbsp lemon juice (fresh or bottled)
2 tbsp low sodium tamari
3 tbsp black pepper
2 tbsp toasted sesame oil

For the Spinach
1 cup frozen or 2 cups fresh spinach
1/4 white onion, chopped
1 tsp garlic powder (or chopped fresh/canned)
1/2 tsp fine himalayan sea salt
2 tbsp extra virgin olive oil

To make this low fat, you can try cooking with water instead of so much oil, but I personally prefer the flavor that the oil adds. I started by draining the tofu and slicing it into thin 1/4 inch pieces (steaks) from the top. In a medium bowl, marinate slices in a brew of tamari and lemon juice, carefully flipping the tofu so it’s coated well. Then shake on the pepper so that each side is blackened. Meanwhile (oops), have some toasted sesame oil heating up in a skillet on medium, or medium high if you’re impatient (like me!). Add your tasty tofu and fry in the oil about 5 minutes on each side, or until it turns a nice brown color that will give it a slightly crispy finish.

In another skillet, heat the olive oil with chopped onion and garlic for a minute or two. Then add your spinach (mine was frozen) and chop it up with your spatula. Heat only until you’re sure there’s no frozen spots left, and the onions begin to get translucent (but not too much). Add the salt last, it will go a longer way!

Put your spinach on a plate and add the tofu on top. Then this order: Fork > Tofu > Mouth. The end.



Keep in mind these measurements are guesstimates, so adjust as necessary!