Next to Melissa Clark's Ultimate Veggie Burger (which takes hours to make and has an ingredient list that can make strong cooks shudder) this one is our favorite. Really tasty, little prep, and cooks up quickly.
Of course there is the catch that the tofu has to be frozen, defrosted and then marinated. It's definitely a do-ahead dinner, but so easy and delicious that you will begin to freeze blocks of tofu just so you make it (or this amazing recipe or these tasty morsels that work best with frozen/defrosted tofu).
Oh, and kid approved. Yup, gotta love that!
Best Marinated Tofu Steak (from Dr. Weil's recipe)
(makes 6-8 steaks)
(2-3 days pre-prep, 20 minutes to cook)
1 lb firm tofu
2 tablespoons soy sauce
2 tablespoons ketchup
2 teaspoons miso (brown, white, red, doesn't matter)
1 clove garlic, minced
pinch dried oregano
pinch dried basil
pinch onion powder or dried onion flakes
water fro marinate
Drain the tofu and place in a freezer bag and freeze for at least 12 hours. Remove from freezer and defrost (it will take 12 hours on the counter and at least 24 hours in the refrigerator). Carefully squeeze any leftover moisture out of the block of tofu and then slice into 1/2 in thick slabs. Combine all of marinade ingredients and add at least 1 cup of water and place in a large tuperware container that can hold all of the slices of tofu in the marinade. Marinate for at least 4 and up to 24 hours. Drain tofu and pan fry in oil for burgers and serve with your favorite condiments.