Recipes » Main Dish » Tofu Steaks With Apricot Mint Compote
T. Colin Campbell Center for Nutrition Studies


  • 1 16 oz block extra firm tofu, drained and rinsed
  • 2 Tbsp white rice vinegar
  • 2 Tbsp balsamic vinegar
  • 1 tsp maple syrup
  • 6–8 cups green beans, trimmed
  • Cooked quinoa, optional for serving
  • Fresh mint, for serving

Apricot Mint Compote

  • ½ cucumber, grated
  • 1 apricot, grated
  • 1 Tbsp fresh mint
  • 1 tsp maple syrup


  • 1. Wrap tofu in towel and press to remove moisture, then cut into ½-inch slices.
  • 2. Mix white rice vinegar, balsamic vinegar, and maple syrup together in a large baking dish.
  • 3. Add sliced tofu to a baking dish and cover tightly. Chill in the refrigerator for 30 minutes to marinate. Flip the tofu over at 15 minutes to marinate the other side.
  • 4. While the tofu is marinating, prepare the apricot-cucumber-mint compote. Add grated cucumber, apricot, and mint to a bowl and stir in maple syrup, then toss to combine. Store in the fridge until ready for use.
  • 5. Cook your quinoa according to package instructions, if serving.
  • 6. Heat your grill or grill pan over medium heat.
  • 7. Place tofu on the grill using tongs and cook for about six minutes on each side, or until slightly blackened. Flip and repeat.
  • 8. Steam your green beans in a large pot with a little water. Cook for 3-5 minutes, until just tender.
  • 9. Divide tofu and green beans between plates and serve with optional cooked quinoa or grain of your choice. Top with compote and serve immediately.
  • 10. Store leftovers separately in the fridge for 5-7 days.

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