Balsamic Tofu
Balsamic tofu is an easy to make recipe that is perfect for dinner any night of the week!
You will not believe how crispy and flavorful this marinated tofu gets in the oven! High protein and super satisfying, this italian tofu is also vegan, gluten free, and very budget friendly.
Easy crispy baked tofu
If you think you are not a fan of tofu, this recipe will change your mind. The balsamic marinade gets almost sweet as it roasts in the oven. That sugar creates a super crispy exterior that is so fun to eat. Tofu has almost no taste on it’s own, so the balsamic really gives it so much flavor.
This recipe can even be prepped in advance, so it’s great for quick and easy weeknight meals. Simply press and marinate the tofu in advance, then all you have to do is bake it right before serving.
Not just for dinner! This high protein crunchy baked tofu recipe is also great for snacking. Trust me you will be eating it right off the baking sheet (well at least that was my experience).
Ingredients
- Extra firm tofu
- Balsamic vinegar
- Italian seasoning
- Black pepper
- Salt
How to make balsamic tofu
Step 1: Press out the extra liquid. Cut the block into thin sheets. Place paper towels or clean tea towels between the blocks and place a heavy weight (like cans of tomato sauce or a cast iron skillet) on top. Be sure the tofu is in a bowl that can catch the excess liquid. Press for at least 15 minutes (up to 2 hours).
Step 2: Cut the tofu into blocks: After pressing out the water, cut the tofu into 1 inch cubes.
Step 3: Marinade the tofu: Combine the marinade ingredients then pour them over the tofu in a bowl. Marinate for 30 minutes – 2 hours.
Step 5: Bake the tofu in a 400F oven for 30-35 minutes and add additional balsamic vinegar once the tofu is removed from the oven.
Tips for preparing crispy tofu
There are a few things you need to know about making the best marinated tofu.
- Use extra-firm tofu for marinated tofu recipes. This helps ensure it gets crispy when baking. The package will say “extra firm”.
- Press out excess liquid. By pressing out excess liquid, it allows for the tofu to easily absorb the marinade. This process is very easy to do. If you eat tofu often, you may want to invest in a tofu press!
- Tip: You can skip this step buy purchasing super firm tofu that is vacuum packed, not in water.
Recommended kitchen tools
Balsamic marinated tofu common questions
Why should you eat tofu
- Tofu is high in protein, calcium, and iron
- It’s relatively inexpensive
- Easy to find at any grocery store!
Other uses for oven baked tofu
- Great as croutons I love using marinated tofu for salads or on soup to add crunch and protein.
- Add to your favorite pizza! It pairs great with arugula cashew pesto on vegan pizza!
- Add to pasta instead of meatballs
- Use in pasta salad
- As a snack! This high protein balsamic tofu is great on it’s own and would be a fantastic high protein snack!
Can you marinate tofu?
The marinated tofu can sit in the fridge for 1-2 days before cooking.
Can you prep this in advance?
Yes, you can bake the tofu in advance, allow it to cool, and store it in the fridge for up to 4 days. Simply reheat in a hot skillet to ensure it stays crispy.
How long does marinated tofu last in the fridge?
You can keep cooked marinated tofu in the fridge for 4-5 days.
Can you freeze this recipe?
Because of the water content of the tofu, it doesn’t freeze well.
What to serve with balsamic tofu
- Vegan garlic mashed cauliflower
- Artichoke Pesto Pasta
- Sundried tomato broccoli
- Italian Zucchini Pasta Salad
- Creamy Garlic Butternut Squash Noodles
If you love this recipe, you should try
Balsamic Marinated Tofu
Guided Recipe Video
Ingredients
- 1 package extra firm tofu - pressed and cubed
- 3 tbsp balsamic vinegar
- 1 tsp italian seasoning
- 1/2 tsp sea salt
- few cracks black pepper
- 1-2 tbsp balsamic vinegar
- Pinch of salt
Instructions
- Press as much water out of the tofu as possible. To do this, slice the block of tofu into 4 thin cubes. Place paper towels or clean tea towels between the slices. Place the tofu in a bowl or dish and then put a heavy weight on top (like cans of tomatoes or a heavy pot). Place in the fridge to press out water 15 minutes – 2 hours.
- After the tofu has been pressed, cut it down into 1 inch cubes.
- Make the marinade by combining3 tablespoons balsamic vinegar, 1 teaspoon Italian seasoning and 1/2 teaspoon salt to a bowl.
- Pour the marinade over the tofu and stir well until well coated. Cover and place in the fridge 30 minutes – 2+ hours.
- Preheat the oven to 400F. Take tofu out of refrigerator to come to room temperature, Stir tofu again.
- Once oven is preheated, place parchment paper on a baking sheet. Spray with nonstick spray. Add tofu to the parchment paper and make sure it's spread out on the pan. 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
Recipe Notes
- Press the tofu and put it in the balsamic marinade. That can sit in the fridge for 1-2 days ahead of time.
- Yes, bake the tofu, allow it to cool, and store it in the fridge for up to 4 days. Simply reheat in a hot skillet to ensure it stays crispy
I cook a lot of tofu and actually an inexpensive tofu press is well worth the investment and saves a lot of time and paper towels!!
Trying this- I’m clueless about pressing Tofu. I don’t see directions in the recipe. Help!
Hi there, you want to simply cut the tofu up into 4 equal pieces lengthwise. Then just add some papertowels between the layers of tofu and put something heavy on top. This will help press the water out of the tofu! Be sure to add a layer of paper towels to the bottom and the top and put it in a bowl so that your fridge doesn’t get all wet! Hope this helps!
Just made this. Hubby put it on a sandwich and I put it in a salad. YUMMY!!! SO good! Thanks for the recipe!
Once it’s been cooked, how long does the tofu last? I’d love to bake some and add it to soups throughout the week…if it lasts that long :). Looks like a great recipe- thanks for sharing!
Can it marinate overnight,
Yes, the longer it marinades the better it tastes! Enjoy!
searching through the comments looking for this question…Awesome!…I’m making this one night this week. And I’ll marinate it the night before to save time when I get home from work. Thank you so so much!!
I eat tofu a couple times a week and I can’t believe I’ve never thought to marinate it in balsamic! I love the texture when it’s frozen, pressed and baked and I can’t wait to try my tofu like this next week!
this looks amazing !
Paleo and Gluten-Free Recipes
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Can you believe that I have never made tofu? This looks so good! Thanks for linking up to Tasty Tuesdays Linky Party at Creative K Kids. I’ve pinned your post to the Tasty Tuesday’s Pinterest board.
Tammy, I can’t believe that! You’ve gotta put that on your must make in 2015 list! Thanks for pinning for us and thanks for hosting! See you next week :)
I’ve never tried tofu before but this looks delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Thanks for the kind words Stephanie. Tofu is pretty versatile and will take on whatever flavors you add! Thanks for hosting Tasty Tuesday :) See you next week.
The fact that this recipe doesn’t leave your tofu mushy has me sold! I can’t tell you how many failed tofu recipes I’ve tried.
Jessie, oh you have to try this then, I’m not a fan of mushy tofu either!
Looks soooo good, I have to try this!
Jamie, enjoy it :) Thanks for stopping by!
This looks fantastic! It reminds me of the one on the Whole Foods hot bar… but better! My favorite way to prepare tofu is to marinate and then bake it. Love how fluffy it gets!
Laura, oh the Whole Foods Hot Bar – I’m drooling! Thanks :)
I love baked tofu! This looks fab
Thanks Deborah :)
I’m a non-vegetarian tofu lover and I love balsalmic. I am so making this next week for Meatless Monday!
Oh yay Andrea, you will love this – its delish!
RECIPE STEALER! No kidding I do the same thing! I also like to slather it in grainy mustard and then pan cook it!
OMG I died laughing when I read this – you are so cute. And the mustard – yum I gotta steal that :) <3 hugs <3