This Crispy Balsamic Tofu recipe is the perfect meal for any night of the week. It’s made with a homemade marinade bursting with flavor made from balsamic vinegar, garlic, lemon juice, honey and spices.

If there’s one thing I LOVE it’s tofu and this Marinated Balsamic Tofu is a recipe I absolutely can’t get enough of.
I just love how easy it is!
These delicious balsamic tofu chunks are simply light and easy to put in your mouth and enjoy.
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Why you will love this recipe
- Crunchy tofu cubes full of flavor
- Great source of fiber and protein
- Easy to scale to do more later

ingredients you need
Check out the recipe card below for more information on these simple ingredients.
- extra hard tofu
- balsamic vinegar
- olive oil
- Garlic cloves
- lemon juice
- honey
- dried rosemary
- fine sea salt
- freshly ground black pepper
- fresh parsley, optional

How to make balsamic tofu
Using a tofu press, press the tofu for 30 minutes.
Use a fork to whisk together the marinade ingredients in a shallow bowl to combine: garlic, balsamic vinegar, 1 tablespoon olive oil, garlic, lemon juice, honey, rosemary, salt, and black pepper.

Using a sharp knife and cutting board, cut the tofu into 1-inch cubes.

Add the sliced tofu to the marinade in the shallow bowl.
Gently turn each tofu cube to ensure all sides are covered.

Cover and marinate in the fridge for 30-60 minutes, turning once in the balsamic vinegar marinade.
After marinating, heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat.
Using a slotted spoon or tongs, add the tofu to the pan, reserving the remaining marinade.
Cook for 6-8 minutes, turning the tofu cubes occasionally so that they brown on all sides.
Pour the remaining marinade over the tofu in the pan and cook, stirring constantly, until the sauce has evaporated to coat all the pieces (about 3-4 minutes).

Remove from the heat and garnish with fresh parsley, if you like.
storage
For best results, any leftover Balsamic Tofu Extra Firm should be stored in an airtight container in the refrigerator for up to 4 days.
frequently asked Questions
If you don’t have a tofu press, you can use any heavy object to squeeze out the excess liquid. Be sure to press the tofu down onto a flat, stable surface, such as a cutting board on the kitchen counter. Wrap the block of tofu in a clean kitchen towel or some paper towels before placing the heavy thing on top. Whatever you choose to wrap the tofu in, it will get wet. There is also a possibility that the heavy object will also get wet. You can use a heavy saucepan, book, or anything with some weight to press the tofu. If you use this method, you will need to press the tofu for about 45 minutes.
Extra firm tofu has less water than firm tofu and is easier to press. Some will say that firm tofu absorbs the marinade better than extra firm because of the texture. Always squeeze tofu first, as too much water will ruin your marinade.
I suggest marinating the tofu for 30-60 minutes depending on what you have time for. However, you can marinate your tofu for up to 24 hours. The longer you leave it in the simple marinade, the more flavor it will have. If you leave it in for more than a day, you can spoil the marinade and ruin your whole dish. I suggest trying an hour first and you will see that it has soooo much flavor even after just a little time.
Tips and Variations
- If you want to make this a vegan balsamic tofu recipe, use agave or a good quality maple syrup instead of honey.
- Always make sure you squeeze your tofu to remove excess moisture before marinating. Yes, it takes more time, but it is absolutely necessary.
- If you don’t have fresh garlic, you can use garlic powder, but you’ll need to adjust the amount.

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Balsamic tofu
This Crispy Balsamic Tofu recipe is the perfect meal for any night of the week. It’s made with a homemade marinade bursting with flavor made from balsamic vinegar, garlic, lemon juice, honey and spices.
instructions
-
Press tofu for 30 minutes with a *tofu press.
-
In a shallow bowl, combine the balsamic vinegar, 1 tablespoon olive oil, garlic, lemon juice, honey, rosemary, salt, and pepper and whisk together with a fork.
-
Cut the tofu into 1-inch cubes and add to the marinade. Gently rotate each cube to ensure all sides are coated.
-
Cover and marinate in the fridge for 30-60 minutes, turning once.
-
After marinating, heat 1 tablespoon olive oil in a cast-iron skillet over medium-high heat.
-
Use tongs or a slotted spoon to transfer the tofu to the pan while reserving the remaining marinade.
-
Cook for 6-8 minutes, turning the tofu cubes occasionally so that they brown on all sides.
-
Pour the remaining marinade over the tofu in the pan and cook, stirring constantly, until the sauce has evaporated to coat all the pieces (about 3-4 minutes).
-
Remove from the heat and garnish with fresh parsley, if you like.
(Please see the post above for instructional photos and other helpful information for this recipe)
Suggested Equipment/Tools
Remarks
**You could also use 10 or 12 inch non-stick pan.
The nutritional information shown is an estimate from an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be taken as a substitute for the advice of a professional nutritionist.
nutrition
Calories: 201kcal | Carbohydrates: 14G | Protein: 11G | Fat: 12G | Saturated Fatty Acids: 2G | Fiber: 1G
Feature photography by: Petranka Atanasova.
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