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!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Video
Notes
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.
Nutrition
Calories: 270kcal | Carbohydrates: 15g | Protein: 11g | Fat: 18g | Saturated Fat: 2g | Sodium: 440mg | Fiber: 3g | Sugar: 12g