This roasted balsamic tofu is crispy, fragrant, and savory. It makes the perfect, easy plant-based protein to throw on a salad or serve as an entree with a few side dishes.
Jump to RecipeOkay, so I know tofu isn’t necessarily one of the most popular foods out there, but hear me out. Have you tried roasted tofu? I’ll be the first to admit that the texture of tofu just isn’t really *it* for me, but once it gets all nice and marinated and crispy, I’m sold. It’s also a surprisingly affordable plant-based protein option that keeps well (unopened) in the fridge for well over a week. And because tofu is mostly flavorless by itself, you can add whatever flavor you’d like to it, making it incredibly customizable. This balsamic tofu is quick and easy to make and the balsamic marinade is so fresh and flavorful!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
The first thing you have to learn when it comes to making tasty tofu is how to press it. Pressing tofu helps get all the excess moisture out of it, so that it’s ready to absorb all the delicious flavors of whichever marinade you’re using. Tofu is kind of like a sponge in this way. :P First, remove your tofu from the package and drain all the excess liquid in the package. Then wrap your block of tofu in a clean kitchen towel or paper towels. Place a cutting board or another flat object on top and let it sit for at least 10 minutes. The key to finding something to put on your tofu is that you want something heavy enough to put a little pressure on the tofu, but not too heavy that the tofu block breaks (ie, crumbles and falls apart). Personally, I love using a cutting board to press my tofu. If your towels are getting really damp, you may need to replace them to continue getting as much moisture out of your tofu as possible. Once your tofu is pressed, you can cut it into bite-sized pieces and coat it in your marinade!
The beauty of this recipe is that you can quickly mix up the marinade while you’re waiting for your tofu to press. It’s the easiest multi-tasking ever! Once your marinade and tofu are ready, let your tofu sit in the marinade in an airtight glass container for 30-60 minutes. You can let it sit for longer if you’d like, but I recommend at least 30 minutes to give the tofu time to really soak up all the marinade goodness.
Isn’t she lovely? Oh my goodness, and the smell of this balsamic marinade is INCREDIBLE. Just so good! After marinating your tofu, spread it on a baking sheet lined with a silicone baking mat and roast at 400 degrees Fahrenheit for 20-30 minutes, or until the tofu is nice and crispy. Don’t forget to flip the tofu halfway through roasting so that it gets evenly browned. You can even save any extra marinade to dip your tofu in after it’s roasted for an extra punch of flavor.
Store any leftovers in an airtight glass container in the refrigerator for up to 3-5 days. For best results, reheat your leftover balsamic tofu in a pan on the stove over medium-low heat for a minute or two per side.
Serve over a salad, toss in a grain bowl, or pair with a couple of side dishes for an easy lunch or dinner, and enjoy!
If you try this recipe, please be sure to leave me your thoughts and a rating in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online!
Please note there are Amazon affiliate links in this post. While the cost to you is the same, I do earn a small commission on any sales made through the links in this post. I would never recommend anything that I don’t believe in–thank you for your support!
Balsamic Tofu
Ingredients
- 1 14oz block extra-firm tofu pressed and cut into ~1" cubes
- 1/3 cup balsamic vinegar
- 1/4 cup olive oil
- 3 cloves garlic minced
- 1 tbsp lemon juice
- 1 tsp ground black pepper
- 1/2 tsp dried rosemary
- 1/2 tsp dried thyme
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a baking sheet with silicone baking mat, parchment paper, or foil.
- In a small bowl, whisk together balsamic vinegar, olive oil, garlic, lemon juice, ground black pepper, dried rosemary, and dried thyme to make a marinade.
- Marinate tofu in an airtight glass container in the refrigerator for 30-60 minutes.
- Spread marinated tofu evenly onto prepared baking sheet and roast in oven for 20-30 minutes, or until tofu is crispy on the outside. Flip halfway through for even browning. Reserve extra marinade for dipping roasted tofu in, if desired.
Notes
- Store leftovers in an airtight glass container in the refrigerator for up to 3-5 days.
- For best results, reheat leftovers in a nonstick pan on the stove for 1-2 minutes per side on medium-low heat.
- Mix it up by trying orange, lime, or your favorite citrus juice instead of lemon juice.
- Make sure your tofu is well pressed, or it won't get crispy! Drain the tofu, wrap in several layers of clean towel or paper towels, place a cutting board or other flat object on top, and allow to sit for at least 10 minutes.