Name: Tofu Steak Veracruzana



Yield: 4 servings

Comments: Suggested serving with rice and/or a green salad. Photo shows slices of lime.
7/25/2020 - I made substitutions: water plus minced onion for the vegetable broth, rice wine for the white wine, 8 ounces of salsa plus 1/2 tomato for the large plum tomatoes and the chile pepper, margarine for the vegan butter. I only used 1/2 a red onion, 1/2 a bell pepper, and 1/4 cup wine. I failed to follow the recipe sequence and sliced the tofu before microwaving it. Slicing tofu into four "planks" was hard, and some pieces were too thin; they broke apart on cooking. The four planks also did not fit side-by-side in the shallow bowl I used to marinate them or in the frying pan where I cooked them. They tasted okay, and I served them with rice, green beans from a can, and a green salad.

Source: Washington Post, 15 July 2020, derived from “ ¡Salud! Vega Mexican Cookbook”, by Eddie Garza

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