Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
29 Mins
Total Time
29 Mins
Yield
Serves 4

This high-protein, low-carb meal is easy enough to make on a weeknight, but delicious enough to satisfy the family. There's no need to pull out the food processor to make the breadcrumbs for this recipe. Just tear bread by hand into very small pieces; the rustic texture is perfect.

How to Make It

Step 1

Preheat grill to medium-high heat.

Step 2

Combine tofu, 1 tablespoon chives, 1 1/2 tablespoons water, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper, and garlic in a blender; blend until smooth. With blender running, drizzle in 1 1/2 tablespoons oil.

Step 3

Sprinkle steaks with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place steaks on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Coat tomato slices with cooking spray. Place tomato slices on grill; grill 2 minutes on each side. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 3 tablespoons oil, vinegar, soy sauce, and sugar in a medium bowl, stirring well with a whisk. Add tomato and shallot to bowl; toss gently to coat.

Step 4

Heat a small skillet over medium heat. Add breadcrumbs to pan; cook 3 minutes or until golden and toasted, stirring occasionally. Drizzle chile oil over crumbs; toss to coat.

Step 5

Spread 2 tablespoons tofu puree in a circle on each of 4 plates. Divide tomato slices among plates. Cut steaks across the grain into thin slices; arrange slices on top of tomatoes. Sprinkle each serving with 1 tablespoon toasted breadcrumb mixture and 3/4 teaspoon chives.

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