Balsamic Tofu

This easy balsamic tofu recipe is perfect served with grilled vegetables, on a sandwich, or tossed in a salad! Make a simple marinade, give it a quick toss in the skillet, and you've got a gluten free, vegan protein that is as versatile as it is delicious!

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Balsamic tofu is maybe the most versatile tofu recipe I've tried.

Try it with a veggie loaded quinoa salad, over a bed of rice, on a sandwich with pesto and mozzarella cheese, skewered on the grill, or in place of croutons in a fresh summer salad with balsamic vinaigrette.

Balsamic tofu marinade ingredients

• Balsamic vinegar
• Maple syrup
• Soy sauce
• Italian seasoning
• Garlic
• Salt + pepper

Top tips

What kind of tofu to use

You'll want to choose extra firm tofu so that it can hold up to pressing, cutting, marinating, and pan frying. It is up to you whether you choose an organic tofu or not.

How to prepare tofu

The first thing you want to do is press your block of tofu. You can use a tofu press (affiliate link) or check out how I press tofu without a press. This will take 10-30 minutes. It's pretty hands-off, but be sure to plan ahead!

If you're using a press, you can place it on a rimmed plate or inside a baking dish to collect the liquid that comes out of the tofu. If you're pressing without a press, layers of paper towels or clean kitchen towels can do this job for you.

After pressing, cut your tofu into cubes. Start by slicing it evenly in half like a book. Then, slice each slab into four long sections. Finally, cut each section into cubes.

You'll want to let the tofu marinate for at least 30 minutes for full flavor. When you squeeze the water out of tofu, you'll then replace it with the marinade - that's what makes it taste great! Again, this is mostly hands-off, just plan ahead.

Use real maple syrup

As with all my recipes, please make sure you're using real maple syrup. Fake sugar syrup just won't cut it in recipes!

How to store balsamic tofu

Store any leftovers covered in the refrigerator for up to 4 days. You could also prepare the marinade up to 3 days in advance and store it covered in the refrigerator until ready to use.

Tips for customizing balsamic tofu marinade

• Let marinate for up to 2 hours (refrigerated) to increase the flavor
• Make your own Italian seasoning by combining equal parts oregano, thyme, rosemary, basil, and marjoram
• Add a pinch of crushed red pepper flakes to the marinade to make it spicy
• If you don't have garlic on hand use ¾ teaspoon garlic powder
• To make the tofu extra firm, bake at 400ºF for 30-60 minutes depending on how small you cut the cubes
• Toss into a vegan quinoa salad

More tofu recipes

• The Best Tofu Recipe
• The Best Crispy Tofu
• Pan Fried Peanut Tofu
• Cajun Tofu
• Vegan Ham
• Scrambled Tofu
• Cajun Tofu Wraps
• Creamy Fettuccine with Cajun Tofu
• Tofu Tinga

If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

Recipe

Easy Balsamic Tofu

Tofu marinated in an easy balsamic marinade, then quickly pan fried until crisp.

4.15 from 56 votes

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Prep Time: 7 minutes minutes

Cook Time: 7 minutes minutes

Pressing and Marinating: 1 hour hour

Total Time: 1 hour hour 14 minutes minutes

Servings: 4

Calories: 152kcal

Author: Lindsay Moe

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Ingredients

• ▢ 14 ounces tofu, pressed and cut into 1 inch cubes
• ▢ ⅓ cup balsamic vinegar
• ▢ 1 tablespoon low sodium soy sauce or tamari
• ▢ 1 tablespoon pure maple syrup
• ▢ 1 teaspoon Italian seasoning
• ▢ 2 cloves garlic, pressed
• ▢ Coarse kosher salt and freshly ground black pepper
• ▢ 1 tablespoon grapeseed oil, or other neutral tasting oil

Instructions

• In a shallow dish, combine balsamic vinegar, soy sauce, maple syrup, oil, Italian seasoning, and garlic. Season with salt and pepper to taste.
• Add the tofu and toss gently to coat. Arrange in a single layer and allow to marinate, turning once, for 30-60 minutes.
• Heat grapeseed oil in a large cast iron or non-stick skillet over medium heat. Using a slotted spoon, remove the tofu from the marinade and transfer to the hot pan. Cook 5-7 minutes, shaking the pan or carefully turning the tofu cubes so they get brown and crisp on all sides.
• Add the remaining marinade to the pan and allow to cook, stirring, just until it has evaporated. Remove from the heat.
• Serve balsamic tofu however you can imagine such as over pasta, in sandwiches, or as a topping to salads.

Notes

While this tofu only takes 5-7 minutes to cook, you'll want to plan ahead 1-3 hours to have enough time to press and marinate the tofu. To save time, place tofu in a press and put it in the refrigerator while you're at work, then proceed with the recipe once you get home.

 

Ideas for customizing your balsamic tofu recipe:

• Let marinate for up to 2 hours to increase the flavor
• Make your own Italian seasoning by combining equal parts oregano, thyme, rosemary, basil, and marjoram
• Add a pinch of crushed red pepper flakes to the marinade to make it spicy
• If you don't have garlic on hand use ¾ teaspoon garlic powder
• To make the tofu extra firm, bake at 400ºF for 30-60 minutes depending on how small you cut the cubes

Nutrition

Calories: 152kcal | Carbohydrates: 10g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 143mg | Potassium: 35mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 1.6mg

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