The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Maple Glazed Tofu Steaks with Truffle Potatoes & Onion Gravy
Oh my, this truly is a feast! You'll make your own festive veggie tofu steaks, glazed in sweet maple syrup. Then you'll roast crispy potatoes drizzled in decadent truffle oil. A rich red onion gravy to finish it all off. Simply irresistible.
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 1 onion
- 30g pumpkin seeds
- 2 tbsp maple syrup
- 160g sliced cavolo nero
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 8 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 tbsp cornflour
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 1 tbsp extra virgin olive oil with white truffle flavouring (extra virgin olive oil, white truffle flavouring)
- 4 garlic clove
- 12 baby potatoes
- 14 chantenay carrot loose
Nutritional Information
Calories: 550
Protein: 30g
Carbs: 43g
Fat: 28g
Maple Glazed Tofu Steaks with Truffle Potatoes & Onion Gravy
Oh my, this truly is a feast! You'll make your own festive veggie tofu steaks, glazed in sweet maple syrup. Then you'll roast crispy potatoes drizzled in decadent truffle oil. A rich red onion gravy to finish it all off. Simply irresistible.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line 2 baking trays with parchment paper
- Pull out a sieve, a medium bowl, a measuring jug, a medium saucepan & a large frying pan
Marinate the tofu
- Halve the potatoes. Place on the lined baking tray and toss with 2 tsp oil, a pinch of salt and pepper. Roast for 25-30 mins, until soft and golden
- Meanwhile, drain the tofu, pat dry with paper towel and cut through the middle to make 2 steaks per person
- Add the tofu steaks to the medium bowl, along with the garlic herb paste and 1 tsp oil. Rub to coat, the set aside to marinate
Finish the prep
- Thinly slice the onion and garlic. Trim and halve the carrots lengthways. Pick any woody stalks from the cavolo nero
- Place the carrots on the lined baking tray and toss with 1 tsp oil, a pinch of salt and pepper. Roast for 20-22 mins, until soft and golden
Roast the veg & simmer the gravy
- Next, dissolve the cornflour in the jug with 2 tbsp cold water. Add the stock powder, half the maple syrup and 250ml hot water
- Heat the medium saucepan with 1 tsp oil on medium heat. Once hot, add the onion and cook for 6-8 mins, until softened
- Add half the garlic and cook for 1 min. Add the stock mixture and simmer on low heat until thickened, 8-10 mins. Remove from the heat and season to taste
Glaze the tofu & roast the cav
- Heat the large frying pan on medium-high heat. Once hot, add the tofu steaks and fry for 6-8 mins on each side, until golden and crisp
- Add the remaining maple, turning the steaks to glaze, then remove from the heat
- When the carrots have 5 mins remaining, add the cavolo nero and remaining garlic to the tray. Drizzle with 1/2 tsp oil, season with salt and pepper, then toss to coat. Roast for 5 mins, until golden and crisp
Plate up
- Drizzle the truffle oil over the potatoes and toss to coat. Reheat the gravy if needed and season to taste
- Serve the tofu steaks onto plates, alongside the truffle potatoes, carrots and cavolo nero
- Spoon over the onion gravy and scatter with the pumpkin seeds
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