Balsamic Tofu (20 Minutes)

4.92 from 25 votes
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Crispy Balsamic Tofu with roasted red peppers is a quick and easy meal that comes together in just 20 minutes. Vegan, gluten free, and perfect for meal prep, this tofu recipe will become your go-to.  Balsamic-Marinated Tofu with Roasted Red Peppers and Rice

Why You’ll Love this Balsamic Tofu

I didn’t think I could love another tofu quite like my Black Pepper Tofu. However, this crazy-delicious recipe with its 20 minute time mark has completely changed the game.

Here’s what we are working with: crispy cubes of tofu, a garlic and herb-infused balsamic marinade, and roasted red peppers. It’s the most heavenly mashup of sweet, salt, and savory flavors with a little kick of heat for good measure.

Not only is this speedy recipe ideal for weeknight dinner, it’s also a great choice for meal prep lunch. It holds up well up to 4 days refrigerated, so you can enjoy it on repeat with your side(s) of choice.

I love keeping it simple and just serving it over Jasmine rice, however it’s versatile enough to be enjoyed any which way. Balsamic-Glazed Tofu with Roasted Red Peppers and Jasmine RiceIngredient assembly including tofu and the makings for balsamic marinade

How to Make Balsamic Tofu

This recipe requires minimal prep work, and comes together in a flash. Here’s how to make it:

Step 1: Press and Cube the Tofu

In order to achieve crispy cubes of tofu, you need to remove as much water as possible. To do this, wrap your block of tofu in a kitchen towel and firmly press it all sides. Alternatively, place a heavy-bottom skillet over it and let it sit for at least 20 minutes. Once your tofu is pressed, slice it into equal-size cubes.

Step 2: Prepare the Balsamic Marinade

The star of this marinade is balsamic vinegar, which adds tangy, fruity flavor and just enough bite. One note: It really makes a difference to use a high-quality vinegar here. Lower-quality vinegars are watery and harsh, whereas higher-quality vinegars are more viscous with well-rounded sweetness.

My favorite brand is by The Twisted Olive, which is aged 25 years like a fine wine.

Also in the mix is fresh garlic and herbs, Dijon mustard, maple syrup, soy sauce, and lots of black pepper. This combination creates a beautifully balanced sauce that coats each crispy cube of tofu like a dream.Easy Balsamic Marinade with garlic and herbs

Step 3: Cook the Tofu in a Skillet

Heat some olive oil in a large skillet (I prefer non-stick for tofu) over medium-high. Once shimmering, add the tofu and cook for 7 to 8 minutes, turning to brown all sides.

Avoid stirring too often, which will inhibit optimal browning, and may even cause the tofu to stick to the pan. (This is why I highly suggest a non-stick–tofu’s moisture content doesn’t bode well for all types of skillets.)

Step 4: Add the Marinade

Once the tofu is golden and crisp, reduce the heat and add the balsamic marinade. Cook for 1 minute, until the harsh vinegar scent starts to dissipate and the marinade coats the cubes of tofu.

Next, stir in the roasted red peppers, adjust the seasonings as needed, and serve!Step-by-step tutorial on how to make tofu with balsamic marinadeBalsamic Tofu in a skillet with roasted red peppers, garlic, and herbs

Here are my answers to some of the questions you may have about how to make Balsamic Tofu:

Which Tofu is Best?

I always suggest extra-firm or super-firm tofu, which will yield the crispiest texture. If you can find it vacuumed-sealed, even better! My favorite is the super-firm tofu at Trader Joe’s, which has a very low moisture content. I use it in most all of my tofu recipes!

Is Tofu a Good Source of Protein?

In short, YES–tofu is rich in calcium and protein (which ranges from about 4g in 3 oz. of silken tofu to 10g in 3 oz. of extra-firm tofu). It’s also a complete protein, therefore it contains all nine essential amino acids. In addition, it’s a top source of isoflavones, a type of flavonoid that has estrogen-like effects and may help lower the risk of certain cancers.

When it comes to buying organic vs. conventional tofu, organic will ensure that the soybeans are not GMO, therefore it’s worth the negligible extra cost. (Tofu is SUPER cheap as it is, so another plus!)

What to Serve with Balsamic Tofu:

I love keeping it simple and just serving this tofu with Jasmine rice. However if you want to keep the carbs low and up the veggie ante, you can also use cauliflower rice. This dish is also fantastic alongside my Perfect Sautéed Broccoli for an extra dose of nutrients!

Storage Tips:

  • Store this tofu in an airtight container in the refrigerate for up to 4 days. Its longer “shelf live” (at least compared to most meat dishes) makes it an excellent contender for meal prep lunches.
  • Reheat in the microwave or a skillet over medium heat.

Balsamic-Marinated Tofu Served with RiceGive this simple tofu dish a try this week for a guaranteed family favorite. And be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

More Easy Tofu Recipes

Tofu Stir Fry with Peanut Satay Sauce

30 Minute Black Pepper Tofu **reader favorite!

Chicken Fried Tofu Sandwiches

Coconut Curry Tofu with Sweet Potato Noodles

4.92 from 25 votes

Balsamic Tofu

Balsamic Tofu is a vegan and gluten free dish that comes together in just 20 minutes. Perfect for weeknight dinner or meal prep lunch!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4


  • 1 14-oz. block extra-firm or super-firm tofu
  • 4 Tbsp. extra-virgin olive oil, divided
  • 1/2 tsp. kosher salt, divided
  • 1/2 cup high quality balsamic vinegar
  • 1 Tbsp. lower-sodium soy sauce
  • 1 Tbsp. pure maple syrup
  • 2 garlic cloves, minced
  • 2 tsp. Dijon mustard
  • 2 tsp. fresh chopped rosemary
  • 2 tsp. fresh thyme leaves
  • 1 tsp. freshly ground black pepper
  • 1 12-oz. jar roasted red peppers, drained and thinly sliced
  • Jasmine rice for serving
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  • Wrap the block of tofu in a kitchen towel and firmly press on all sides to remove moisture. Slice into equal size cubes, and season with 1/4 tsp. salt.
  • Combine balsamic, soy sauce, maple syrup, garlic, Dijon, rosemary, thyme, black pepper, 2 Tbsp. olive oil and remaining 1/4 tsp. salt in a glass measuring cup or bowl; stir with a whisk. Set aside.
  • Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Once hot, add tofu and cook 7 to 8 minutes, turning to brown all sides, until golden and crisp. Reduce heat to medium-low, pour in balsamic marinade, and cook 1 minute, stirring often until marinade begins to reduce and coat the cubes of tofu. Stir in roasted red pepper; remove from heat.
  • Serve Balsamic Tofu over rice or grain of choice.



Store Balsamic Tofu in an air-tight container in the refrigerator for up to 4 days.
Balsamic Tofu does NOT freeze well, so try to consume within the first 4 days, if possible!
This marinade is also delicious on chicken and shrimp.


Calories: 270kcal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 440mg | Fiber: 3g | Sugar: 12g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!





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Recipe Rating


  1. Anna says:

    5 stars
    Loved the tofu! Super quick and easy to make and so flavourful! I didn’t include the red peppers because I don’t like them but served with steamed broccoli and brown rice and it was great! Will definitely make again

  2. Sarah S says:

    5 stars
    100% hooked on this 30 minute meal!! A life saver on a Friday when you don’t want to do work or order food. Definitely adding this to the roster! Prepared it with some rigatoni spinach and called it a night!!’

    1. Jamie Vespa says:

      Sarah, I’m so glad you enjoyed this recipe! Thank you for taking the time to come back and leave a review!

      1. Lily says:

        5 stars
        I was looking for new ways to cook tofu and was curious what it would end up like in this specific combination of flavours, since normally I do a teriyaki sauce.
        Well, I’m eating this incredible dish as I type and oh my heart, I already can’t wait for seconds. Definitely will be making it again.

        1. Lily says:

          Sorry, didn’t intend to reply to another comment but my review still stands. Amazing.

        2. Jamie Vespa says:

          Hi Lily – I’m so glad the recipe was a hit! Thank you for coming back and leaving a review!

  3. Vanessa says:

    This was easy, delicious and the perfect first day of Fall meal, thank you!

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Vanessa! Thank you for taking time to leave a review. 

  4. AMANDA PAA says:

    5 stars
    This was so flavorful! Definitely going into my monthly meal plan.

    1. Jamie Vespa says:

      I’m so glad you enjoyed it, Amanda! Thank you for taking time to leave a review! Xo

  5. Cindy says:

    4 stars
    Was delicious even though we didn’t use the really high quality vinegar. 4 stars because it took me way longer to make than 10 minutes prep time. Will make again.

  6. Erica says:

    5 stars
    This is the first recipe I’ve ever made tofu with, just now, and it came out so good!!! I forgot the black pepper and the store was out of all the fresh herbs and it was STILL pretty damn tasty. Thank you!

    1. Jamie Vespa says:

      Hi Erica, I’m so glad you enjoyed it! Thank you for taking time to leave a review!

  7. Shari says:

    5 stars
    So yummy! Thanks for a great and easy tofu recipe!

    1. Jamie Vespa says:

      I’m so glad to hear it was a hit!!

  8. Danielle says:

    5 stars
    Absolutely delicious!! So quick and easy, made a double batch😊😊

    1. Jamie Vespa says:

      I’m so glad you enjoyed it!! Thank you for taking time to leave a review!

  9. Katie M says:

    5 stars
    Obsessed!! So easy and even convinced my carnivore husband to try

  10. Meaghan says:

    5 stars
    I have never made tofu before because I wasn’t sure how to make it taste good – I do now! This was absolutely delicious and I am looking forward to eating it again for lunch tomorrow. Thanks for the great tips and fabulous balsamic sauce!

    1. dishingouthealth says:

      Hi Meaghan, I’m SO glad you enjoyed the recipe!! Thank you for taking time to leave a review!