Tofu Swiss Steak


(0 votes) 0 0

You can still enjoy Swiss Steak, without adding to your cholesterol.

Shared by


  • 1 pkg. extra firm tofu, cut lengthwise into 1 1/2 inch strips, frozen
  • 1/2 C. unbleached flour, mixt with 1/2 t. salt, 1/8 t. pepper,
  • 1/4 tsp. paprika, and 1/4 t. dried thyme
  • 2 tsp. extra virgin olive oil
  • 1 1/2 Tbs. Worcestershire sauce, vegetarian style
  • 1 white onion, cut in half and sliced into 1/4 inch moons
  • 1 clove garlic, minced
  • 1/2 tsp. salt
  • 1 1/2 C. thinly sliced red and green bell peppers, cored and seeded
  • 1 1/2 C. canned chopped tomatoes
  • 1/2 C. water
  • 2 tsp. vegetable broth powder

Our Readers Also Loved


Pat defrosted tofu with paper towels to dry out moisture. Place flour mixture in a paper bag and add tofu pieces. Shake gently to coat tofu and remove piece by piece while shaking off excess flour. Roast tofu over medium heat in a heavy skillet with 1 tsp. of the olive oil. When tofu is browned evenly, sprinkle with W. sauce, remove pieces and set aside while you make the sauce. Sauté onions, garlic and salt in remaining 1 t. olive oil over medium heat. Cook for 8-10 minutes or until onions are translucent. Add peppers and cook another 5 minutes. Add tomatoes, water and broth powder. Simmer sauce for 10 minutes. Add tofu, heat through and serve with rice or mashed potatoes.

Around The Web