Pan-Fried Tofu Steaks with Creamy Mash

Golden brown pan-fried tofu 'steaks' seasoned to perfection, served with classic creamy mashed potatoes and tender braised collard greens.

• Prep: 25 min
• Cook: 40 min
• Total: 1 hr 5 min
• Servings: 4
• Cuisine: American
• Difficulty: Medium
• Cost: $2.80/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• classic
• comfort food
• fry
• savory

Ingredients

• 1.5 pound extra-firm tofu (pressed, cut into 4 'steaks' (thick slices))
• 2 tablespoon cornstarch
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 2 teaspoon salt (for mashed potatoes)
• 0.75 teaspoon black pepper (freshly ground, for mashed potatoes)
• 3 tablespoon vegetable oil
• 2 pound russet potato (peeled, quartered)
• 0.5 cup milk (warmed)
• 0.25 cup unsalted butter
• 1 pound collard greens (tough stems removed, thinly sliced)
• 1 tablespoon olive oil (for greens)
• 1 clove garlic (minced, for greens)
• 0.5 cup vegetable broth (for greens)
• 1 tablespoon apple cider vinegar (for greens)

Instructions

1. For the mashed potatoes: Place peeled and quartered russet potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until fork-tender. Drain well.
2. Return drained potatoes to the hot pot. Mash thoroughly, then add warmed milk, unsalted butter, 1 teaspoon salt, and 1/4 teaspoon black pepper. Mash until creamy. Cover and keep warm.
3. For the tofu steaks: In a shallow dish, combine cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1/2 teaspoon dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper.
4. Dredge each pressed tofu steak in the seasoning mixture, ensuring an even coating.
5. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Carefully place the seasoned tofu steaks in the hot oil. Cook for 5-7 minutes per side, or until golden brown and crispy.
6. For the collard greens: In a separate medium pot, heat 1 tablespoon olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the thinly sliced collard greens and sauté for 2-3 minutes until they start to wilt.
7. Pour in the vegetable broth and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the collard greens are tender. Season to taste with salt and pepper.
8. Serve the pan-fried tofu steaks immediately with creamy mashed potatoes and braised collard greens.

Notes

Using a cast-iron skillet for the tofu can help achieve a beautiful, even crispness.

Nutrition (per serving)

• Calories: 610
• Protein: 34.5 g
• Carbohydrates: 70.2 g
• Fat: 25.1 g
• Fiber: 13.8 g
• Sodium: 950 mg
• Saturated Fat: 8.1 g
• Sugar: 5.2 g
• Cholesterol: 30 mg