Thyme-Rubbed Tofu Steaks with Blueberry Balsamic Compote

Turning every meal into Thanksgiving, one serving at a time!

Thyme-Rubbed Tofu Steaks:
1 lb. extra-firm tofu, drained and pressed between 2-8 hours (I used Nasoya Organic)
1/2 tsp dried ground thyme
1/2 tbsp extra virgin olive oil
1/2 tbsp Earth Balance (or butter if not vegan)
2 tbsp balsamic vinegar

Blueberry Balsamic Compote:
1/2 tbsp extra virgin olive oil
1/2 tbsp Earth Balance (or butter if not vegan)
1 small white onion, diced
2 cups blueberries (fresh or frozen)
1/2 cup balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dried rosemary
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp pepper

View the full recipe at Blackberry Summer →