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philly-style tofu Sheese-steak
350g firm or extra firm tofu
2 tbs. olive or other oil
2 tbs. balsamic vinegar
1 tbs. cooking molasses
1 tbs. soy sauce
4 peeled cloves of garlic
2 ts. garam masala - Somali (if you can fid it) is the best for this
1/2 ts. fresh black pepper (whole or ground)
four whole grain buns
2 ripe tomates thinly sliced
2 med. onions sliced to 0.5 - 1 cm thick
1 tbs. cooking oil
1/4 wheel Blue Sheese thinly sliced
barbeque sauce (4 parts tomato paste, 2 vinegar, 1 garlic, 1 molasses, 1 brown sugar, 1/2 soysauce, 1/4 paprika, salt, black pepper - blend, or store bought will do)
(optional) 1 roasted garlic clove
In a blender add all ingredients but tofu and blend until smooth.
Fillet tofu block and then slice each fillet into 2 squares or triangles depending in the shape of your buns; ) Pour some marinade onto a plate, lay tofu on top and then smother with remaining marinade. Prick tofu with a fork all over to help soak up the marinade. Let sit for as long as you have time (15 min - 1 week. Refridgerate in a sealed container after a few hours).
Cook steaks on a hot gas or charcoal grill or in a frying pan on med heat, basting often, until crispy on the edges. (Optional: Place a whole garlic clove on the grill to roast). Sautee onions in oil in a bbq pan, or stove-top with the steaks.
Slice buns - on the bottom half spread bbq sauce on the top roasted garlic. Lay steak, then Blue Sheese, smother with hot onions then lay tomatoes and close.
Serves four as a delicoous meal with a side salad, baked seasame yam fries (shown), or whatever you dream up!