Original recipe by Cooking Light
First modification is not even a modification per se but how I always cook tofu. I like to keep tofu on hand and as soon as I get it home from the store it goes in the freezer. Freezing tofu gives it a chewier and more toothsome texture. I always press my tofu once it is thawed. I put it between two plates and weigh it down with the official household culinary brick. (pictured below)
Now that my tofu is sliced and getting a second pressing, I'm doing my first real modification to the recipe. It says to microwave the broccoli in water covered in plastic wrap. The real cook in our household does not allow us to keep plastic wrap on hand unless she is making Christmas cookies. So I guess we will do without and see what happens.
First modification is not even a modification per se but how I always cook tofu. I like to keep tofu on hand and as soon as I get it home from the store it goes in the freezer. Freezing tofu gives it a chewier and more toothsome texture. I always press my tofu once it is thawed. I put it between two plates and weigh it down with the official household culinary brick. (pictured below)
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| "Official Culinary Brick" |
Another procedural modification: I always line my baking sheets with foil or parchment depending on the use. For this recipe I'm using foil.
A few modifications in seasoning. Decided to use black truffle salt instead of regular salt as that just seems more "steakhousy." Instead of onion powder I used the magical thing that is Trader Joe's Onion Salt. Using smoked paprika instead of regular paprika to get a nice Smoky flavor.
Mid recipe notes: it is kind of hard to cut a head of broccoli into steaks. Ended up with two nice broccoli steaks and two that are more like tips.
Recipe modification: instead of mayonnaise I'm using Thousand Island as the base for the dipping sauce. Let's face it- Thousand Island is just fancied up mayonnaise anyway.
Finished product:
A few modifications in seasoning. Decided to use black truffle salt instead of regular salt as that just seems more "steakhousy." Instead of onion powder I used the magical thing that is Trader Joe's Onion Salt. Using smoked paprika instead of regular paprika to get a nice Smoky flavor.
Mid recipe notes: it is kind of hard to cut a head of broccoli into steaks. Ended up with two nice broccoli steaks and two that are more like tips.
Recipe modification: instead of mayonnaise I'm using Thousand Island as the base for the dipping sauce. Let's face it- Thousand Island is just fancied up mayonnaise anyway.
Finished product:
My conclusions on this recipe. It's cute and quirky. The tofu is the protein component and the broccoli is the side, but the presentation flips it over.
Notes from Cooper: I don't even know where to start with this. For starters how are we taking a green vegetable and calling it a steak? And then we use tofu and call it fries? I also take issue with Mama's use of the onion salt, or as I like to call it, poison powder. To add insult to injury, she plated it on my dachshund platter. Here's how I would fix this recipe: throw it all in the garbage. Then, go out to a fancy Steakhouse with a patio so that dogs can go too. Make sure you bring me.
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