This is tofu like you have never had it! Crispy, not mushy, full of balsamic flavors and pairs perfectly with your favorite Italian dishes! Move over meatballs and crackers, balsamic tofu is coming for you! High in protein and very budget friendly, this balsamic tofu could not be easier to make. This of course is vegan, gluten-free, dairy-free, and grain-free
Don’t be discouraged by the prep time, all you are doing is pressing the tofu!. Even that probably sounds more involved than it really is. I take a block of firm or extra firm tofu and slice it length wise so you have 4 large thin rectangles. Place two paper towels on a plate or in a flat tupperware. Place 1 slice of tofu on the paper towels. Fold a paper towel in half and cover the tofu. Place another slice of tofu and fold the paper towel again. Continue with the other 2 slices of tofu and more paper towels. Add 2 paper towles to the top and cover. Add weights, I use big 28 oz. cans. Allow to sit in fridge 2 hours with the weight. This process helps press out the water in the tofu so it can get extra crispy!
This recipe was inspired by my mom. My step-dad went vegan for about 3 years, and she was forced to become creative in the kitchen. She would often make a vegan pizza for them to share, artichoke hearts, roasted red pepper and tofu. Although I think she just marinaded her tofu in Briggs Aminos. I still remember thinking how wonderful it was that my mom had found recipes they could both enjoy! That’s what this recipe is for me! I love a vegetarian dish that everyone at the table is happy to eat.
The balsamic adds a very deep flavor, rich flavor. This flavor marries so well with your favorite Italian dishes. Have you ever had tofu croutons? Yup these guys float on your soup. They were the perfect topper to the roasted tomato garlic soup I will be sharing with you tomorrow! Each bite of soup was elevated by the tofu, and that is tofu winning in my book – #winning!
- i block extra firm tofu, pressed and cubed
- 3 tbs. balsamic vinegar
- 1 tsp. italian seasoning
- ½ tsp. salt
- few cracks black pepper
- Additional 1-2 tbs. balsamic
- Pinch of salt
- After 2 hours in the fridge, the tofu will be pressed thoroughly. Cut tofu into long match sticks then into small cubes. The tofu is now ready for the marinade.
- Add 3 tbs. balsamic, 1 tsp. Italian seasoning and ½ tsp. salt to a bowl with a cover.
- Add tofu cubes. Cover and shake. Marinade 30 minutes - 2 hours.
- minutes before you are ready to cook, preheat the oven to 400 degrees F. Take tofu out of refrigerator to come to room temperature, Shake container again.
- Once oven is preheated, place parchment paper on a baking sheet. Spray with nonstick spray.
- Add tofu to the parchment paper. Bake 30-35 minutes.
- Once crispy, take out of oven and add 1-2 additional tablespoons of balsamic vinegar and a pinch of salt. Stir.
- Allow to cool at least 5 minutes before eating! Enjoy
What about you?
- What is your favorite way to make tofu?
- What is your favorite tofu flavor?
- Any dishes remind you of your parents?