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Balsamic-Marinated Tofu Served with Rice
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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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
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


  • 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