Hey! Steak doesn't have to be reserved for just the carnivores out there! Granted, if you're vegetarian it might be tough to make a meal out of the vegetable sides at your local steakhouse, and if you're vegan, well maybe the House Salad, but when at home, you can still have "steak." Nicole mentioned portabello mushrooms, but I love tofu steaks.
I don't feel "deprived" of meat when eating a tofu steak, or envious of others who may be tearing into a bloody side of beef (which I also do), because I don't eat tofu as a substitute for meat. I eat it because it is tofu. Well, okay, so I also eat it because I feel less guilty about gorging myself on all the buttery, fatty, creamy vegetable sides.
When making tofu steaks, the first thing to remember is that tofu is, yes, rather bland. For me, it has to be marinated or rubbed,or doused with a fairly generous helping of sauce (which I never do to a beef steak, however). Asian marinades are the most common, it seems, but any marinade will work. Tofu is an equal opportunity flavor canvas.
Before marinating, it is important to 1) select tofu wisely, and 2) drain it. "Firm" is usually fine, but if you plan to grill your tofu steak, I'd even step it up to "extra firm" for crumble-free insurance. Slice the block of tofu into "steaks" of whatever thickness you like, though I wouldn't go thinner than 3/4". You certainly don't have to worry about under-done centers on extra-thick tofu they way you do with beef.
Place the tofu steaks in a single layer between layers of paper towel, about 5 on the bottom and five on top, then press on top with something heavy, like cans of soup. A sieve is the best option for draining, but it means you are limited to draining only one or two tofu steaks at a time. If you are making a meal for many, you can do it on a baking sheet, and slightly tilt the sheet so that the water can drain off to the side. Draining overnight is the best, but even a few hours can make a difference.
After that, marinate for a few hours in your favorite marinade, and grill or pan fry just like you would a regular ol' beef steak. Of course, tofu cooks much faster,and you don't have to let it "rest."
Some tofu steak ideas:
Sesame-seared tofu with braised baby bok choy
Bon Appetit's seared tofu with green beans and asian coconut sauce
Gourmet's broiled tofu with cilantro pesto
Grilled tofu and sauteed Asian greens
Grilled tofu with mushroom sauce from Curtis Aikens
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