Preparation time: 30 mins.
1 package extra firm tofu
2 tablespoon olive oil
1 lg. onion
2 tablespoon balsamic vinegar
1 tablespoon vegan Worcestershire sauce
1/2 cup water
1 teaspoon cornstarch
1/2 cup extra water
Kosher salt and pepper to taste
Freeze tofu to give it more texture. Give adequate time for defrosting. Then slice Tofu into 6 even cutlets about 1/2 inch thick. Place on paper towel to drain. Heat non-stick pan. Slice Onion from root to stem. Add 1 tablespoon oil to pan. Add onions when oil is hot. Sauté onions until golden brown and caramelized (about 5-10 min.) remove onions, set aside. Add other tablespoon of oil to pan. Add tofu and fry until golden brown on both sides (about 10 min.) Add onions back to pan. Add balsamic vinegar, worcestershire sauce and stir. When all combined add mixture of water and cornstarch to pan. Stir until thick. Add water to thin out if too thick. Add salt and pepper to taste. Plate up this dish with the onions and sauce smothered over the Tofu Steaks. Can serve with corn and mashed potatoes.
Note: For extra flavor, you can double sauce recipe, marinate overnight, add garlic, etc.