Balsamic tofu [with Vegan Option]

by admin

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.

preparation time 5 protocol

cooking time 10 protocol

Inactive preparation 1 Hour

total time 1 Hour fifteen protocol

Close-up of ready-made tofu on rice in a bowl.

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
Overhead of balsamic tofu in a white bowl on top of rice with a fork in it.

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
Effort of ingredients for the production of balsamic tofu.

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.

Marinate in a shallow bowl with a spoon.

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

Overhead of diced tofu on a cutting board.

Add the sliced ​​tofu to the marinade in the shallow bowl.

Gently turn each tofu cube to ensure all sides are covered.

Overhead of tofu being marinated in a shallow white dish.

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).

Tofu cubes after cooking in the cast iron pan.

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

What can I use if I don’t have a tofu press?

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.

What is the best type of tofu for marinating?

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.

How Long Should You Marinate Tofu?

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.
Close-up front view of tofu on rice in a bowl.

More tofu recipes

Close-up of ready-made tofu on rice in a bowl.

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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.

kitchen American, vegetarian
keyword balsamic vinegar, tofu, vegetarian
total time 1 Hour fifteen protocol

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

*If you don’t have a tofu press, pPlace 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, like a large pot or some books, on top of the tofu. Please note that the items you use will get wet. Press for about 40-45 minutes with this method.
**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.

©View Learn to Eat. All content and images are protected by copyright. Recipes and photos may not be used or republished without prior permission. If you adapt this recipe, please rewrite the recipe in your own words and link back to this post for the original recipe.

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