Meatless Monday with Grilled Tofu Steaks with Piquillo Salsa Verde | Miratel Solutions

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Meatless Monday with Grilled Tofu Steaks with Piquillo Salsa Verde

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

As a vegan, I feel like I’m always on the lookout for anything vegan. I notice whenever there is vegan content in anything I read whether it’s a menu, a label or an article. So I was pleasantly surprised at the vegan content on the Food & Wine website. Along with helpful cooking hints (like this Vegan Essentials list), there are also delicious chef-inspired recipes like today’s Grilled Tofu Steaks with Piquillo Salsa Verde (no grill required). According to Melissa Rubel Jacobsen, the talented chef and creator of this incredible recipe, “Firm tofu is ideal for the grill, because it holds its shape and gets nicely smoky. It’s excellent with this tangy salsa prepared with piquillo peppers, capers and parsley.” Thank you to Melissa Rubel Jacobsen and Food & Wine for recognizing vegan recipes have their place at every chef’s table.


  • 8 jarred piquillo peppers—drained, rinsed and cut into 1/2-inch-thick strips
  • 3 tablespoons capers, drained and coarsely choppedvegan grilled tofu steaks with Piquillo Salsa Verde
  • 3 tablespoons finely chopped flat-leaf parsley leaves
  • 1 shallot, minced
  • 1 1/2 tablespoons sherry vinegar
  • 1/2 teaspoon ground cumin Pinch of cayenne
  • 5 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 18 ounces firm tofu, drained and sliced into 8 rectangles
  • Four 1/2-inch-thick slices of ciabatta


Step 1

  1. Light a grill or preheat a grill pan.
  2. In a medium bowl, mix the piquillo pepper strips with the chopped capers, chopped parsley, minced shallot, sherry vinegar, ground cumin, cayenne and 3 tablespoons of the olive oil.
  3. Season the piquillo salsa verde with salt and pepper.

Step 2

  1. Pat the tofu slices dry with paper towels.
  2. Brush the tofu and bread on both sides with the remaining 2 tablespoons of olive oil and season with salt and pepper.
  3. Grill the bread over moderately high heat, turning once, until lightly charred, about 2 minutes.
  4. Grill the tofu, turning once, until grill marks form and the tofu is heated through, about 6 minutes.
  5. Transfer the grilled bread and tofu pieces to plates.
  6. Spoon the piquillo salsa verde over the tofu and serve.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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