TodayVegan Lifestyle

Baked Balsamic Tofu for Salads, Bowls & Extra

Baked balsamic tofu cubes are certainly one of my favourite versatile, on a regular basis plant proteins to maintain in my fridge. I exploit them in salads, bowls, pasta dishes, in wraps, and at the same time as a nutritious snack meals. Discover ways to put together this straightforward and flavorful vegan staple!

“This tofu is de facto good. How did you put together it?”

That is what a good friend of mine requested me two Fridays in the past, as we dug into easy grain bowls collectively at her place. The protein in these bowls was this baked balsamic tofu.

The tofu went completely with the farro and roasted beets and pickled onions and greens that we had been consuming that evening. However I’ve realized that the balsamic tofu cubes work properly with numerous different accompaniments, too.

I’m all about easy, versatile meals currently. My emphasis is on plant proteins that can work in a variety of ways, as a result of protein tends to be the nutrient that I give most aware thought to after I plan meals.

Some current highlights have been chickpeas heated up with salsa (instantaneous taste and seasoning!), lentils simmered with date-sweetened barbecue sauce, revisiting a few of my favourite tofu scramble recipes, tempeh meatballs, and smashed lentils with tahini and veggies—an excellent wrap filling.

This balsamic tofu is the newest addition to my protein staple household. It’s not a brand new recipe, per se—I’ve used balsamic marinade for tofu prior to now. However I’ve lastly give you simply the fitting components, and I do know that I’ll be making these cubes on a regular basis now. My good friend was proper: they might be easy, however they’re actually good.

Cubed, plain tofu is resting on a white plate. The plate is on a white surface.

Getting ready balsamic tofu cubes

The method of creating the balsamic tofu is fairly straightforward, as long as you don’t thoughts some inactive wait instances. These are for a) urgent the tofu and b) marinating the tofu.

Press your tofu

Urgent tofu has two functions. The primary is to take away extra moisture from the tofu, which can assist the tofu to soak up marinades and seasoning simply. The second is to present it a good firmer, sturdier texture.

I used to press tofu for lengthy durations of time. I’d pop it into my Tofu Xpress (not needed, however a helpful equipment for many who prepare dinner with tofu usually) for a number of hours earlier than cooking it.

Now I’m extra relaxed about urgent tofu. I discover that thirty minutes or so is sufficient to deal with moisture. I nonetheless have my Tofu Xpress, however you certainly don’t need one to press tofu.

Combine marinade

The marinade for the balsamic tofu was impressed by the marinade that I exploit for these summery, balsamic grilled vegetable burgers. It’s a easy mixture of:

  • Balsamic vinegar
  • Olive oil
  • Tamari or soy sauce (I exploit this as a substitute of salt for further umami)
  • Dijon mustard
  • Maple syrup
  • Garlic (powdered or contemporary)

The marinade may be ready and refrigerated a full day earlier than you marinate the tofu. You’ll have some leftover after the tofu cubes bake, and for those who like, you may drizzle it onto a salad.

A wide-mouthed glass jar has been filled with a dark amber marinade. It rests against white marble.

Marinate the tofu

I nearly at all times marinate tofu cubes in a storage container of some sort. Generally I exploit a rectangular, glasslock container for this, and generally I exploit certainly one of my large Weck jars. A Stasher bag can also be helpful for marinating the balsamic tofu, or different elements.

I like to recommend marinating the tofu for at the least two hours. When you have extra time, the tofu will take up extra taste because it marinates. When you really feel prefer it, you may put together the tofu within the night, go away the tofu within the fridge in a single day, after which bake it within the morning.


The balsamic tofu cubes bake for 30-35 minutes, and I like to recommend flipping them as soon as midway by means of baking, in order that the edges can darken evenly.

Generally I brush the cubes just a little with the marinade proper after I flip them. I do that if the cubes take a look at all dry as they bake. I usually discover that it isn’t needed.

When the tofu is prepared, will probably be darkened and have a pleasant, glazed look. The sides can be crisping up. At this level, you may benefit from the cubes immediately, or you may retailer them to eat later.

A baking sheet has been used to make a marinated, baked plant protein. The protein has a dark glaze.

One of the best vinegar for balsamic tofu

You should use any balsamic vinegar for the baked tofu, although totally different vinegars may have barely totally different outcomes. A syrupy balsamic or Balsamic vinegar of Modena gives you darker, extra glazed cubes. A thinner balsamic vinegar gives you cubes which are rather less sticky/glazed, however they’ll nonetheless have loads of balsamic taste.

I usually use a cheaper balsamic vinegar for marinades, and I save syrupy balsamic for salads and breads. Nonetheless, after I do add the syrupy stuff to a marinade, I really like how glazed and darkish no matter I’m roasting or baking turns into. It’s as much as you!

Meal prep & storage

The baked balsamic tofu may be saved in an hermetic container within the fridge for as much as 5 days. You may as well freeze the cubes for as much as 4 weeks.

When you freeze the tofu, know that the feel can be just a little chewier after defrosting. Not in a nasty means (actually, some individuals deliberately freeze tofu earlier than cooking it), however totally different!


The leftover balsamic tofu may be eaten scorching or chilly. When you’d prefer to heat it, you may sauté it over low warmth in a nonstick pan, microwave it, or re-bake it on a lined baking sheet for ten minutes at 325F.

What to serve with balsamic tofu

There are many methods which you could serve the balsamic tofu as soon as it’s prepared.

In fact, the tofu is a good addition to salads—and it’ll assist to show a easy salad right into a meal-sized salad by including protein.

You may as well strive any one of many following concepts:

Extra multitasking vegan proteins

When you’re additionally on the make-ahead, straightforward vegan protein practice, listed below are a number of extra choices so that you can mess around with.

Deep, reddish brown cubes of baked balsamic tofu are resting on a white surface.

Prep Time: 30 minutes

Cook dinner Time: 35 minutes

Marinating time 2 hours

Complete Time: 3 hours 5 minutes

Yields: 4 servings

  • 15 ounces extra-firm tofu
  • 1/3 cup balsamic vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons tamari or soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1/4 teaspoon garlic powder or two small cloves garlic, minced (modify to style)
  • Press the tofu for about half-hour to take away extra moisture.

  • Whisk the vinegar, oil, tamari, mustard, syrup, and garlic powder (or contemporary garlic) collectively. 

  • Reduce the tofu into cubes. I exploit a way just like this, and I find yourself with 32 cubes whole. Place the tofu cubes right into a glass lock or one other storage container that has a lid. Pour the marinade over them. Cowl the container, shake it to coat all the tofu cubes, and permit the tofu to marinate for at the least two hours or as much as in a single day. Refrigerate the tofu for those who marinate it for longer than two hours.
  • Preheat your oven to 425F. Line a baking sheet with parchment or foil. 

  • Switch the tofu cubes to the baking sheet. Reserve the marinade in case you want further for basting the tofu because it bakes; I often don’t, however I prefer to hold it helpful. 

  • Bake the tofu cubes for quarter-hour. Flip them round on the baking sheet. The cubes ought to look darkened and have a glazed look at this level, but when they take a look at all dry or pale, you may brush them with the additional, reserved marinade. 

  • Return the cubes to the oven and bake for an additional 15-20 minutes, till the cubes are darkened and turning into crisp. Serve or retailer.

Tofu cubes, which have been marinated and baked, are lying in a small pile on a white surface.

With the busy winter vacation season approaching extra rapidly than appears possible, it’s good to have easy, dependable, versatile meals within the fridge.

These tofu cubes are an particularly good one. They’ll be straightforward nourishment for me—and perhaps for you, too—as we head into the winter months. Hope you take pleasure in them.


Source link

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button