Balsamic Marinated Tofu
Balsamic tofu is perfect for weeknight dinner! Easy to make, budget friendly and bakes in the oven in about 30 minutes (you can do the prep in advance for simple weeknight dinners). This gluten free tofu recipe gets so crispy when baked, it can even be enjoyed as a high protein snack!
Servings 4
Calories 75kcal
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
Video
Notes
To marinade in advance
- 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
Nutrition
Calories: 75kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Sugar: 3g
