Easy Balsamic Tofu

A balsamic tofu recipe that makes for a delicious easy vegan dinner flavored with fresh garlic, basil and fennel seeds. Comes together in only 20 minutes to make and uses simple pantry ingredients.

Plate of rice and brussel sprouts topped with glossy balsamic tofu.

The Perfect Weeknight Meal

When it comes to a perfect meal it really comes down to 2 elements.

  1. It needs to be quick.
  2. Also needs to taste good.

I’m a simple girl. And as much as I love to cook, these days I’ve been finding myself valuing the really fast meals with uncomplicated ingredients. I’m also quite sure that you appreciate those types of meals too. I promise that even though this Balsamic Tofu is pretty simple, that you won’t be disappointed in the tangy, sweet basil infused flavor. So let’s dive in!

Key Ingredients

  • Tofu: I used extra firm tofu and made sure to press it well to remove water. For an explanation for pressing tofu, please see my Tofu 101 Post!
  • Balsamic Vinegar: The quality of your balsamic vinegar can play a big part in how this dish will turn out. If possible, try to opt for good quality balsamic vinegar. This type of vinegar tends to be aged and doesn’t list the vinegar part first. If you are using regular balsamic vinegar, taste the sauce and see if it needs a little more sweetness from the maple syrup to help cut down on the acidity.
  • Maple Syrup: Helps to balance out the acid in the sauce.
  • Herbs: Lots of dry herbs like fennel seed, basil and thyme.

How to Make This Easy Balsamic Tofu

Start off by cutting your pressed tofu into cubes. Warm up some oil in a pan and add your tofu in. Pan fry your tofu for a few minutes and then flip or stir your tofu to help crisp up the opposite side of the tofu.

As the tofu is crisping up, add the remainder of the ingredients for the sauce to a bowl except the fresh basil and whisk well. When tofu is nice and golden, add your sauce and stir well to coat the tofu. Continue to cook and stir so that the sauce begins to reduce down for about 3 minutes. At the very end, stir in your fresh basil and then serve.

Pan of freshly cooked tofu in a balsamic reduction and fresh basil.

Tips for the Perfect Tofu

  • Don’t skip pressing your tofu. Squeezing out some of the extra water will help prevent your tofu from tasting watery and also help with creating a chewy texture.
  • Use super firm tofu to save time. If you don’t have time to press tofu, feel free to buy super firm tofu. It’s an item I mention in my Vegan Grocery Guide post. This tofu doesn’t require pressing and can be used immediately. Very chewy in texture.
  • Use a good quality balsamic vinegar. Yes, good quality vinegar is more pricey than what you would typically get in store, but it makes a big difference in flavor. If you don’t have the means to obtain a quality vinegar, my biggest suggestion is to taste your sauce before adding into the pan. If too acidic add a little bit more maple syrup to help balance out the flavors.

What to Serve Balsamic Tofu With

This tofu can be paired up with a number of different sides to create a full meal. Here are some ideas to try:

  • White rice and roasted vegetables
  • Grilled zucchini, summer squash and eggplant
  • Mixed into some orzo with summer vegetables
  • Served chilled over a vegetable salad
  • Turned into a quinoa salad
  • Served with couscous and additional roasted veggies

Storing Your Tofu

This tofu is perfect to meal prep and can be used to build a variety of meals to help keep meal prep for the week fun. To store your tofu, add your tofu and remaining sauce to an airtight container. Your tofu should last for up to 4 days in the fridge. This recipe is not meant to be frozen.

More Tofu Recipes to Try

Close up of a plate of balsamic tofu on top of rice and brussel sprouts.
Print
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Glossy tofu plated with brussel sprouts and rice on a white plate.

Easy Balsamic Tofu

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Catherine Perez
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American
  • Diet: Vegan

Description

A balsamic tofu recipe that makes for a delicious easy vegan dinner flavored with fresh garlic, basil and fennel seeds. Comes together in only 20 minutes to make and uses simple pantry ingredients.


Ingredients

Scale
  • 1 block extra firm tofu, pressed and drained
  • 2 tbsp olive oil, divided
  • 1 tbsp tamari
  • 1/3 cup balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 tsp dry basil
  • 1/2 tsp thyme
  • 1/2 tsp red pepper flakes
  • 1/2 tsp fennel seeds
  • 3 cloves garlic, minced
  • 78 fresh basil leaves
  • Salt and pepper to taste

Instructions

  1. Heat up 1 tablespoon of oil and pan fry the tofu on both sides along with a pinch of salt and pepper. Flip tofu as needed until tofu has browned on at least 2 sides.
  2. In a small bowl, add the remaining ingredients except the fresh basil and whisk together to combine and pour into the pan with your tofu.
  3. Sauté tofu with the sauce for about 3-5 minutes or until the sauce has reduced. Remove from heat, stir in the fresh basil and spoon the tofu and some of the sauce onto a plate. 

Notes

Don’t skip pressing your tofu. Squeezing out some of the extra water will help prevent your tofu from tasting watery and also help with creating a chewy texture.

If you don’t have time to press tofu, feel free to buy super firm tofu. It’s an item I mention in my Vegan Grocery Guide post. This tofu doesn’t require pressing and can be used immediately. Very chewy in texture.

Use a good quality balsamic vinegar. Yes, good quality vinegar is more pricey than what you would typically get in store, but it makes a big difference in flavor. If you don’t have the means to obtain a quality vinegar, my biggest suggestion is to taste your sauce before adding into the pan. If too acidic add a little bit more maple syrup to help balance out the flavors.

Did You Try This Recipe?
Then let me know what you thought in the comments below! Share your creations by tagging me on Instagram with the hashtag #plantbasedrdeats

 Catherine

8 Comments

  1. This looks so good and I have lots of brussel sprouts that need to be eaten. We ate tofu last night so I was wondering if you thought this would work with chickpeas?

    1. It absolutely should as I have done a similar recipe with chickpeas instead and worked out great. Really love these flavors with the brussel sprouts so hope you enjoy!

  2. I made this flavorful recipe last week and I absolutely loved it!

    I am a vegetarian and have been looking for more exciting recipe ideas lately. I just happened to stumble upon this website, and now I’m having a hard time narrowing down what to try next! Thank you for sharing!






    1. Thank to so so much Stacey! I’m so thrilled you tried the tofu and so happy you stumbled on to the site. Hope you continue to enjoy the recipes. 🙂

  3. This is probably my favorite tofu recipe of all time! It’s so simple and flavor-packed. I especially love adding it to salads!






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