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
- 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
- 7–8 fresh basil leaves
- Salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
