Tofu steak “Diane”

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Adam Ragusea recently did a video of a steak “Diane” recipe. It is a very “retro” dish, but it does have some of the ingredients that I quite like, especially mushrooms, just hold the beef!


I had a piece of smoked tofu in the fridge, and wondered if I could get a nice recipe from the latest GPT4 version of ChatGPT. It didn’t let me down, and gave the following recipe:

Vegan Steak Diane with Smoked Tofu

Ingredients:

  • 14 oz (400 g) smoked tofu, cut into 1/2-inch (1.3 cm) thick tranches
  • 1/4 cup (60 ml) vegetable oil, divided
  • 1/2 cup (80 g) finely chopped shallots
  • 2 cloves garlic, minced
  • 8 oz (225 g) button mushrooms, sliced
  • 1/4 cup (60 ml) vegan Worcestershire sauce
  • 1/2 cup (120 ml) vegetable broth
  • 1/4 cup (60 ml) brandy or cognac (optional)
  • 1 teaspoon Dijon mustard
  • 1/4 cup (60 ml) unsweetened almond milk or other plant-based milk
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper, to taste

Instructions:

  1. Press the smoked tofu: Wrap the tofu in a clean kitchen towel and place a heavy object, like a skillet or a stack of cookbooks, on top. Press for at least 30 minutes to remove excess moisture.

  2. In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Carefully add the tofu tranches and cook for 3-4 minutes on each side, or until golden brown and slightly crispy. Transfer the tofu to a plate and set aside.

  3. Reduce the heat to medium and add the remaining 2 tablespoons of oil to the skillet. Add the shallots and garlic, cooking for 2-3 minutes until softened and fragrant. Add the sliced mushrooms and cook for 5-7 minutes, or until they release their moisture and begin to brown. Season with salt and pepper.

  4. Carefully pour in the brandy or cognac (if using), stirring to deglaze the pan. Cook for 1-2 minutes to allow the alcohol to cook off.

  5. Stir in the vegan Worcestershire sauce, vegetable broth, and Dijon mustard, and cook for an additional 2-3 minutes to allow the flavors to meld.

  6. Lower the heat and add the almond milk, stirring to combine. Cook for 2-3 minutes until the sauce thickens slightly. Taste and adjust the seasoning with salt and pepper as needed.

  7. Return the smoked tofu tranches to the skillet, spooning the sauce over the top. Cook for 2-3 minutes to reheat the tofu and allow it to absorb some of the sauce.

  8. Serve the vegan Steak Diane hot, garnished with chopped fresh parsley. Enjoy with your favorite sides, such as mashed potatoes, steamed green beans, or a fresh green salad.

Now, the only thing I didn’t have was the vegan Worcestershire Sauce, but ChatGPT came good with a recipe for that too!

This is a fun technology, and I am looking forward to using it as part of my veggie food journey!