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.

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.

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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.

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

• Sazon Grilled Tofu Skewers
• Lemon Basil Tofu
• Vegan Garlic “Honey” Tofu
• 15 Minute Teriyaki Tofu

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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