Tofu Steak Béarnaise

The classic steak béarnaise, made VEGAN!

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About French cuisine

French cuisine and cooking is considered the backbone of many cuisines across the Western world. The influence and appreciation of classical cooking techniques are legendary. French cuisine is sophisticated but can be intimidating for a beginner to learn.

In culinary school, I was taught lots of classical French techniques. And now, being a vegan, I still love French cooking. It’s an art, a tradition and a way of life. French cooking shows a love for food!

About béarnaise

Béarnaise is one of the French mother sauces. Traditionally it’s made with egg yolks and butter, that’s whisked until the sauce is doubled or even tripled in volume. Béarnaise is perfumed with shallots, vinegar and fresh tarragon. Béarnaise sauce is rich, it’s tangy, and most important, it’s fluffy. And so luxurious and elegant!

Classically it’s served with steak or seafood. Not in my vegan home…

For this vegan béarnaise, I wanted to capture the essence of the original sauce, without the eggs. The base is pretty much the same; a seasoned white wine reduction. Use a decent wine to make sauces (…not the most expensive or rare bottle in your wine cellar…), as wine is the primary ingredient and will define the flavour profile of your béarnaise.

For the richness of the béarnaise I added a mixture of cashew crème and non-diary butter. For added flavour, nooch and a pinch of kala namak. And of course, freshly chopped tarragon, the herb gives the sauce it’s typical flavour. But most important, DO NOT BOIL the sauce, it will split.

I’ve been making this vegan béarnaise for years, and every time, it’s a WINNER! Even non-vegans love it! It’s so rich and lush, and packed with those typical béarnaise flavours!

For this vegan “steak béarnaise”, I opted for tofu steaks. You will want to use the firmest tofu you can find so they are crispy on the outside while remaining moist on the inside. As for the seasoning, it’s a simple mix, so the spices don’t fight with the delicate aroma of the béarnaise sauce.

Pair this vegan béarnaise with your favourite vegetables and some sort of potatoes for a festive meal.

For variation, you can use (homemade) seitan steaks or faux fish filets. Or drizzle over some grilled green asparagus. Also yummy yum asking me!!

Sure you will love my vegan tofu steak béarnaise! LOVE! LOVE! LOVE! Share this recipe on Facebook or Pin on Pinterest to try later!

Tofu steak béarnaise… this is French too!

Thank you for visiting CHILLIES for CHOCOLATE!

Feel free to tag me on Instagram @chillies_for_chocolate, I love to see your vegan steaks béarnaise!

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Tofu Steak Béarnaise

vegan, gluten free

 


Makes 4 large tofu steaks:

Ingredients:

For the vegan béarnaise sauce:

¾ cup dry white wine (check for GF)

3 tbsp tarragon vinegar

1 shallot, chopped

1 tsp black pepper corns

½ cup cashew crème

3 tbsp non-diary butter

1 tbsp nutritional yeast

Pinch kala namak

⅛ tsp turmeric

3 tbsp freshly chopped tarragon

½ – 1 tsp freshly squeezed lemon juice

Salt, to taste

For the tofu steaks:

~800 grams extra firm tofu

¼ cup corn starch

Freshly ground black pepper

(Smoked) sea salt

Tamari

 

Instructions:

For the vegan béarnaise sauce:

Add wine, vinegar, pepper corns and shallot to a small pan. Bring to a boil and reduce by half. Sift the mixture to remove the shallots and pepper corns. 

Blend the wine-vinegar mixture along with the cashew crème, non-diary butter, nutritional yeast, kala namak and turmeric.

Return the mix to the pan and gently heat, whilst stirring/whisking. The sauce will thicken. DO NOT BOIL! 

Stir in the tarragon and lemon juice. Season to taste with salt. Taste and adjust to personal preference if needed. Serve immediately.

For the tofu steaks:

Drain and dry the tofu by pressing the moisture out of it. Cut into 4 thick steaks.

Season the corn starch to taste with freshly ground blak pepper and (smoked) sea salt. Coat the tofu steaks in the corn starch mixture, shaking of the excess.

Heat a non-stick frying pan over medium-high heat. Add a mix of non-diary butter and oil. Place the tofu steaks in the pan, you should hear a sizzling, if you don’t the pan isn’t hot enough.

Once brown and crispy on one side, flip to the other side. Add extra non-diary butter or oil if needed.

Redue the heat and add a splash of tamari. Cook until slightly caramelized, again turn to the other side. Cook to the desired brownness, carefully not the burn the steaks.

Serve the tofu steaks with the vegan béarnaise, and sides of choice. Enjoy!


Basic Cashew Crème

vegan, gluten free, soy free

 

Ingredients:

1 cup cashews

¾ cup water

 

Instructions:

Soak the cashews 8 hours in water. Rinse and drain.

Blend the cashews with the water until smooth. Sift if necessary.

Store in the fridge. The crème will thicken when cooling down.


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