Tofu Steak with Moringa Baba Ghanoush (V|GF)

Transitioning to more plant based meals, I have spent some time experimenting with Tofu. This Tofu Steak has such a unique sweet/spicy flavor profile and was a delicious consequence of me going in not sure what I was doing with this marinade. But I am so glad it turned out this tasty... especially because I was cooking for me and my mom :')

Eggplant is one of my favorite dishes and this Baba Ghanoush is oil-free/tahini-free and super easy to make. I added some Moringa because we really need all the immune-boosting power we can get right now. The smoky eggplant combined with the earthy Moringa makes for an incredible flavor combination!

The possibilities with this combination are endless. I enjoyed my Tofu Steak topped with the Baba Ghanoush, some sauteéd garlicky zucchini, pickled onions, and my Beet Hummus (LAST RECIPE POST), while my mom added all these ingredients inside a piece of flatbread and turned it in a sandwich!

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dEATS for Tofu Steak:

Ingredients:

• 4 1/2 inch thick slices of Extra Firm Tofu

• 2 tbsp soy sauce/coconut aminos

• 1 tbsp apple cider vinegar

• 1 tbsp ketchup

• 1/2 tsp mustard

• 1/8 tsp cinnamon

• 1/8 tsp black pepper

• 1/4 tsp coriander powder

• 1/4 tsp cumin powder

• 1/2 tsp dried oregano

THE MAGIC:

1. Squeeze out all the liquid from the Tofu by wrapping it with a paper towel and placing a heavy object on top for about 10 minutes.

2. Meanwhile, combine all the other ingredients in a mixing bowl to create the marinade.

3. Cut the tofu width wise into 4 1/2 inch thick slices.

4. Dip each slice of tofu into the marinade and then place on a cast iron skillet on medium heat.

5. Grill the tofu slices for about 7-8 minutes on each slide.

6. Pour any leftover marinade onto the tofu when it is cooking, or at the end when it is done cooking.

7. After both sides are brown, and a bit crispy, take off of the gas and enjoy hot!

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dEATS for Baba Ghanoush:

Ingredients:

• 1 medium sized eggplant

• 1 tbsp lemon juice

• 2 cloves garlic

• ½ tsp HealthyGeek Organics Moringa Powder

• ½ tsp onion powder

• ⅛ tsp cumin powder

• ⅛ tsp coriander powder

• ¼ tsp fresh/dried parsley 

• Salt, pepper, red chilli powder to taste

THE MAGIC

1. Preheat oven to 400 degrees F. 

2. Slice eggplant in half and pierce with a fork in several places

3. Roast eggplant for about 45 mins, until soft. 

4. Let eggplant cool, and scoop out the soft insides into a food processor. 

5. Add in remaining ingredients and process until you reach desired consistency.

6. Enjoy!