Ginger chilli Tofu Steaks


Prep Time: 40M
Cooking Time: 10M
Serves: 4

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  • 1 pack of tofu (396g)
  • 1 red chilli. Deseeded and finely chopped
  • 3 tbsp tamari or dark soya sauce
  • Juice from 1 large orange
  • 1 tsp coconut oil
  • 3 balls of stem ginger, sliced finely into strips
  • 1/2 tsp coconut sugar
  • Zest from 1 large orange
  • Black pepper
  • Optional: ½ tbsp Pulsin protein powder to thicken the sauce

Hello! I am So from SOBODYUK. I am a gym bunny, healthy food blogger & a geeky scientist! These days my lab is the kitchen! I love creating delicious, healthy, wholefood, clean-eating, nutrition-dense recipes to maximise performance & health. My recipes include paleo, low carb, vegan, vegetarian, gluten free.

This marinade has the perfect balance of saltiness from soya sauce or tamari, warmth and sweetness from ginger, a citrus tang from orange and heat from chillies. I love to serve this dish with salad or some wholemeal rice or cauliflower rice.



  • Drain the water from the tofu and blot. Slice into chunky steaks approximately 1.5cm thick.
  • In a container large enough to accommodate the tofu steaks, mix together the marinade ingredients: ginger, chilli, coconut sugar, tamari or soya sauce, orange zest, orange juice and black pepper. If you are using protein powder, add this to the sauce later.
  • Immerse the tofu steaks. Cover and pop in the fridge for at least an hour to allow the flavours of the marinade to soak in.
  • Melt coconut oil in a shallow pan. Drain the steaks from the sauce and on a low-heat pan-fry for about 8-10 mins, turning over half-way through with a fish-slice. Alternatively, you can grill the steaks (allow 9-10 mins).
  • While the steaks are cooking, mix in the protein powder to the sauce (if using) and heat gently in a saucepan. Pour over the steaks. Serve. Enjoy!


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