Tofu Steaks with Creamy Lemon and Dill Sauce

Ingredients

• 450 g extra-firm tofu, cut into 2 cm-thick slices 
• 1 vegetable stock cube 
• juice of 1 lemon 
• 2 tablespoons olive oil 

For the sauce:  

• 2 garlic cloves, crushed 
• 250 ml soya cream 
• juice of 1 lemon 
• 1 teaspoon Dijon mustard 
• 150 ml vegetable stock 
• fresh dill, chopped 
• salt and freshly cracked black pepper 

Method

Put the tofu slices in a baking dish. 

In a small bowl, crumble the stock cube into the lemon juice, along with 1 tablespoon of boiling water, and stir together. Rub the mixture over the tofu, using your hands to make sure the tofu is lightly coated in the marinade. Leave to marinate for at least 30 minutes, or up to overnight in the fridge.  

Heat the oil in a frying pan over a medium-high heat, add the tofu and cook on each side for 4-5 minutes until crispy and golden (adding a little more oil if needed). Transfer to a plate lined with kitchen paper while the sauce is prepared.  

Turn the heat down to low, add a little extra olive oil to the pan if needed then add the crushed garlic and fry for a minute or so, then stir in the soya cream, lemon juice, mustard and vegetable stock and simmer gently for 5 minutes until it thickens a little. Stir in the dill, season to taste with salt and pepper and add the tofu back to the pan to warm through.  

Serve with a pile of buttered green veg and some extra lemon slices.  

Keep in an airtight container in the fridge for up to 3 days.