Vegan Cowboy Steaks

Serves: 3-6 Steaks

2 (12-ounce) packages extra firm tofu

Marinade:

1/4 cup fresh lemon juice

1/4 cup water

2 tablespoons canola oil

2 tablespoons tomato paste

1-1/2 teaspoons natural hickory seasoning liquid smoke   3/4 teaspoon soy sauce

1/2 teaspoon salt (plus additional for salting the steaks) Dash Tabasco sauce,optional

For the steaks

Cut each package tofu crosswise into 3 slabs.

Place on a paper towel-lined plate and weigh with soup cans on another plate to remove excess moisture for about a half-hour, covered, in the refrigerator.

 For the marinade combine lemon juice, water, canola oil, tomato paste, liquid smoke, soy sauce, salt and Tabasco in a 7-by-9-inch baking dish and stir well.

Salt the steaks lightly and lay them into the marinade in the baking dish, turning to coat. Cover dish with plastic wrap and refrigerate overnight or up to 3 days, turning once or twice each day.

Prepare grill and oil the grate. Lay the tofu on the grate or in an oiled grill basket and grill over high heat for 4 to 7 minutes on each side, brushing with the marinade each time you turn the basket. Note Use of a grill basket keeps the steaks from breaking when flipped.

Source: Adapted from Vegparadise.com