Seared tofu steaks take a bath in Cherry Chipotle Not Ketchup in this sweet, tangy, slightly spicy vegetarian entree. Don’t worry about the exact size of your tofu blocks – as long as they’re the right thickness, it doesn’t matter how big they are.



   2 blocks firm tofu, approximately 4″x4″x2″

  2 teaspoons grapeseed or canola oil

  1/2 cup Cherry Chipotle Not Ketchup, plus more for serving

  *50 minutes | 2 servings




  1. Preheat the oven to 375 degrees.
  2. Cut the tofu in half horizontally, so you have 4 pieces, each of which is approximately 4″x4″x1″. Put several layers of paper towels on a cutting board and lay the tofu squares on top in a single layer. Cover with more paper towels, then put a sheet pan or another cutting board on top. Weight down the top of the pile with a large can of tomatoes or beans. (This will help draw some of the extra water out of the tofu.) Leave to drain for 30 minutes, or up to 2 hours.
  3. Heat an ovenproof skillet over medium heat. Add the oil, then lay the tofu steaks in the pan. Cook without moving the tofu for about 2 minutes, until the underside is golden brown and crusty.
  4. Flip the tofu steaks and pour over the Cherry Chipotle Not Ketchup, spreading the Not Ketchup with the back of a spoon so the tofu steaks are completely covered. Put the skillet in the oven and bake 15 minutes.
  5. Remove the tofu steaks from the oven. Serve hot with additional Cherry Chipotle Not Ketchup.