Protein-packed grilled tofu “steaks” marinated, grilled, and served with an easy apricot cucumber mint compote and fresh seasonal veggies.
Have you made it away on your summer vacation yet?
I’ve been dreaming about…a totally extravagant…STAYCATION.
You know, the kind where you just sort of press pause on life and do ALL of those things that you never seem to have time to get done.
Yes, I dream big.
But someone will probably have to bar me from the kitchen for it to be at all effective…
Because next thing you know I’ll be 5 feet of dishes deep in a recipe with my camera in my hands.
These Tofu Steaks with Apricot Cucumber Mint Compote are my latest and greatest way to enjoy tofu this summer.
They’re complete with some serious grill marks, a sweet four-ingredient compote, and fresh seasonal veg!
What You Need to Make Tofu Steaks with Apricot Cucumber Mint
I’m excited to finally share this recipe I’ve been making for a few years now.
These Tofu Steaks with Apricot Cucumber Mint Compote are slightly sweet and totally refreshing while being packed with protein!
When I first made it, I remember thinking and possibly saying out loud, “This tastes like REAL food!”
As if tofu wasn’t real all on it’s lonesome.
Sorry, ‘fu. Sometimes you can be a bit bland.
But not here, not now!
How to Make Tofu Steaks
You start with an easy oil-free tofu marinade, which is basically just a quick soak in a mix of vinegars with a dash of maple syrup for sweetness.
I like to let my tofu marinade for at least 30 minutes, but if you have time (I see you, overachievers…just kidding!), you can do overnight, too!
The secret to keeping the tofu super moist when grilling is to continually brush the steaks with liquid to keep things juicy and never dry.
Cut your tofu into large slabs for this recipe to help retain moisture and make the tofu more “steak”-like.
How to Make Apricot Cucumber Mint Compote
This compote, though.
The tofu steaks are good as is, but with this compote, they are, as my grandparents would say, “something else.”
Grated cucumber, apricot, fresh mint, and a drizzle of maple syrup bring it together quickly and simply for a sweet tofu topper.
My Vitamix doesn’t work very well at achieving that fine line between chop and pulverize, so I opted to “grate” my apricot and cucumber by finely chopping by hand.
If you don’t have a good food processor or are just feeling lazy, chopping by hand will do the trick!
Serving Suggestions
I chose to serve my tofu with freshly sautéed green beans.
Tender-crisp, bright green, and delicious.
I didn’t add much to them because I like the flavor as is, but you can dress them up with a shake of salt and pepper or seasoning if you like.
To keep the recipe entirely oil-free, try steaming your green beans instead.
If you’re not a fan of green beans, sub your favorite seasonal veggies instead, either sautéed or steamed!
Swaps and Substitutions
I made the tofu “steaks” using my grill pan, but this recipe will work on the grill, too.
If you don’t have fresh apricot on hand, try using dried apricot and omit the maple syrup OR substitute another stone-fruit of choice, like peaches, plums, pluots, or plumcots.
I definitely have a thing for pluots and plumcots, guys.
Those hybrids are just the cutest!
How to Serve Tofu Steaks
Enjoy these Tofu Steaks with Apricot Cucumber Mint Compote for a fun plant-based entree that’s perfect for summer!
Make the full recipe to share with the family or try meal prepping tofu steaks for easy protein during the week.
I recommend storing separately in the fridge separately, then assembling when it’s dinner time and you’re craving some “real” food fast.
For a heartier meal, try serving with quinoa, millet, rice, or your favorite grains.
Enjoy!
More Vegan Steaks
I Want to Hear From You
If you make this Tofu Steaks with Apricot Cucumber Mint Compote recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
XO Lauren
Tofu Steaks with Apricot Cucumber Mint Compote
- Total Time: 40 mins
- Yield: 4 servings
- Diet: Vegan
Description
Protein-packed grilled tofu “steaks” marinated, grilled, and served with an easy apricot cucumber mint compote and fresh seasonal veggies.
Ingredients
- 1 16 oz. block extra firm tofu, drained and rinsed
- 2 TBSP white rice vinegar
- 2 TBSP balsamic vinegar
- 1 tsp pure maple syrup
- 1⁄2 cucumber, grated
- 1 apricot, grated
- 1 TBSP fresh mint
- 1 tsp maple syrup
- 6–8 cups green beans, trimmed
- cooked quinoa, optional for serving
- fresh mint, for serving
Instructions
- Wrap the tofu in a towel and press to remove moisture, then cut into 1⁄2” slices.
- Mix the white rice vinegar, balsamic vinegar, and maple syrup together in a large baking dish.
- Add the sliced tofu to the baking dish and cover it with plastic wrap. Chill the dish in the refrigerator for 30 minutes to marinate, flipping the tofu once at the halfway point.
- While the tofu is marinating, prepare the apricot cucumber mint compote. Add the grated cucumber, apricot, and mint to a bowl and stir in the maple syrup, then toss everything to combine. Store the compote in the refrigerator until it’s ready for use.
- Start up your grill or grill pan and turn to medium heat. Once it’s warm, place the tofu on the grill using tongs and cook for about six minutes on each side, or until it’s slightly blackened. Flip and repeat.
- Heat a bit of avocado oil in a large skillet over medium high. Add the green beans and cook them for 8-10 minutes, stirring often, until they’re vibrant green and tender crisp.
- To serve, divide the tofu and green beans between plates and serve with optional cooked quinoa or grain of choice. Top the tofu with the apricot cucumber mint compote and serve immediately.
- Store the leftovers separately in the refrigerator for 5-7 days and reheat before serving.
Notes
Recipe heavily adapted from Meal Prep On Fleek
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Entree, Main Meal
- Method: Grill
- Cuisine: Vegan, Gluten-Free, Oil-Free
When I was flicking through my Bloglovin’ feed I almost went right past this one – that tofu looks so much like grilled salmon, it’s amazing! Everything sounds delicious.
Haha, thanks, I wanted to dress it up! Hope you’ll try it soon1 XOXO.