- 1 cup packed fresh flat-leaf parsley leaves
- 1 cup packed fresh cilantro leaves
- 2 tablespoons hemp seeds
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lime juice
- 1 garlic clove
- 1/4 teaspoon crushed red pepper
- 1 teaspoon kosher salt, divided
- 5 tablespoons extra-virgin olive oil, divided
- 2 (14-oz.) pkg. extra-firm block-style tofu, drained
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Cooking spray
- calories 278
- fat 21 g
- satfat 3.3 g
- monofat 10.8 g
- polyfat 6.8 g
- protein 14 g
- carbohydrate 8 g
- fiber 1 g
- cholesterol 0.0 mg
- iron 3 mg
- sodium 329 mg
- calcium 119 mg
- sugars 0 g
- Est. Added Sugars 0 g
How to Make It
Preheat oven to 400°F. Combine parsley, cilantro, hemp seeds, vinegar, lime juice, garlic, red pepper, 1/2 teaspoon salt, and 1/4 cup oil in a food processor; process until smooth. Set aside.
Press tofu with paper towels until very dry. Slice each block in half diagonally. Stand each half on cut side, and split each into thirds, creating 12 equal triangles. Place in a single layer on paper towels.
Combine garlic powder, onion powder, smoked paprika, cumin, black pepper, and remaining 1/2 teaspoon salt in a bowl. Rub spice mixture evenly on each side of tofu steaks. Spray steaks with cooking spray.
Heat remaining 1 tablespoon oil in a grill pan over medium-high. Cook tofu steaks in single-layer batches until deep char marks appear, 3 to 5 minutes on each side. Transfer to a baking sheet.
Bake tofu steaks at 400°F for 5 minutes. Place 2 tofu steaks on each of 6 plates. Top each serving with about 1 tablespoon herb mixture.