Balsamic Tofu

close-up overhead of finished tofu on top of rice in a bowl.

This crispy Balsamic Tofu recipe is the perfect dish to whip up any night of the week. It's made with a homemade marinade that is bursting with flavor from balsamic vinegar, garlic, lemon juice, honey, and seasonings.

Course Main Course

Cuisine American, vegetarian

Keyword balsamic, tofu, vegetarian

Prep Time 5

Cook Time 10

Inactive Prep 1

Total Time 1 15

Servings

Calories 201kcal

Author Sherri Hall

Equipment

Tofu Press

Ingredients

14 oz. extra-firm tofu
⅓ cup balsamic vinegar
2 tablespoon olive oil, divided
2 cloves garlic, minced
1 tablespoon freshly squeezed lemon juice
1 ½ tablespoon honey (use agave or maple syrup for vegan)
¼ teaspoon crushed, dried rosemary
fine sea salt to taste
freshly ground black pepper to taste
fresh parsley (for garnish), optional

Instructions

Press tofu for 30 minutes using a *tofu press.
Add balsamic vinegar, 1 tablespoon olive oil, garlic, lemon juice, honey, rosemary, salt, and pepper to a shallow dish and whisk together with a fork to combine.
Cut the tofu into 1-inch cubes and add to the marinade. Carefully turn each cube to ensure all sides are coated.
Cover and marinate for 30-60 minutes in the refrigerator, flipping once.
After marinating, heat 1 tablespoon olive oil in a cast iron **skillet over medium heat.
Use tongs or a slotted spoon to add the tofu to the pan, while reserving the remaining marinade.
Cook for 6-8 minutes, occasionally turning the tofu cubes so they brown on all sides.
Pour the remaining marinade over the tofu in the pan and cook until the sauce has evaporated, stirring constantly to ensure all the pieces are coated (about 3-4 minutes).
Remove from the heat and garnish with fresh parsley if desired.

Notes

*If you don't have a tofu press, place the block of tofu in the center of a clean, absorbent kitchen towel on a sturdy plate. Wrap the tofu with the towel. Place a heavy object, such as a large pot or some books on top of the tofu. Please note that the item(s) you use will get wet. Press for about 40-45 minutes if using this method.

**You could also use 10- or 12-inch nonstick skillet.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

Nutrition