This Balsamic Tofu with Vegetables is full of flavor and great for a filling vegan dinner packed with protein and veggies!
It’s been a while since I posted a recipe for tofu, and I think you all are really going to love this balsamic tofu with vegetables! The balsamic vinegar has so much flavor; you can add whatever veggies you like.
I’ve been eating tofu for years and can’t believe it took me this long to make balsamic tofu! It’s one of the most flavorful tofu recipes I’ve made, and I hope you all enjoy it, too!
Balsamic Tofu Recipe Ingredients
- Tofu – I like to use Trader Joe’s or Sprouts super-firm tofu, which is pre-pressed and has extra protein. As the name states, it’s really firm, so it’s great for stir fries, and you don’t have to spend any time pressing it. If you can’t find super-firm tofu, you can use extra-firm; just make sure to push as much water out of it as possible.
- Vegetables – I used a mixture of Brussels sprouts, red bell pepper, and red onion. This recipe is great, though, because you can use whatever veggies you have on hand. You just want to ensure they all have the same cooking time.
- Balsamic Sauce – The balsamic sauce is made with balsamic vinegar, olive oil, water, dijon mustard, maple syrup, rosemary, thyme, garlic, and salt and pepper. You just mix everything together, and it creates a delicious sauce that coats the tofu.
- Rice – I served my balsamic tofu on top of some white rice, but you could also serve it with brown rice, quinoa, noodles, or eat it as is.
Why Your Body Will Love This Balsamic Tofu
- Balsamic Benefits – Balsamic vinegar is a delicious and easy way to add additional health perks to many dishes. Balsamic vinegar has antioxidants that help block cells that raise cholesterol and antimicrobial compounds that benefit our skin. Balsamic aids digestion and helps stabilize blood pressure, and contains estrone glucoside, which improves blood flow and decreases the chance of stroke and heart disease.
- Protein Power – Tofu is amazing because it’s super versatile, works well in myriad seasons, sauces, and dressings, and is a great meat alternative because it’s a complete protein. This makes our muscles happy and our bellies satisfied.
- Vitamins and Antioxidants – Bell peppers are antioxidant-rich. They contain beta-carotene, and vitamins C and E, helping defend against diseases like heart disease and cancer.
How To Make Balsamic Tofu with Vegetables
- Start by cooking your veggies. Heat a large pan over medium heat and coat the bottom with olive oil. Mix everything together with your diced veggies and some salt and pepper. Let the vegetables cook until softened and beginning to brown about 20 minutes. Remove from pan and set aside.
- Dice the tofu into small cubes and place in a medium-sized bowl. Add the tamari and cornstarch and mix until the tofu is coated with the cornstarch. Heat a large pan with olive oil and add the coated tofu. Stir tofu in the oil and cook until tofu is crispy and browned, about 10 minutes.
- Make the balsamic sauce while the tofu is cooking. Add all sauce ingredients to a bowl and mix until combined. Once the tofu is finished cooking, add the veggies and pour the sauce over. Stir everything together and let the sauce cook to coat the tofu and vegetables for about 5 minutes.
- Serve over rice, and enjoy!
Balsamic Tofu Recipe Frequently Asked Questions
- Is this recipe gluten-free? Yes!
- Is this recipe vegan? Yes!
- Can I use different veggies? Yes, this recipe is great because you can use whatever stir-fried veggies you have on hand.
- Can this balsamic tofu be frozen? I haven’t frozen it, but all ingredients in the recipe are freezer-friendly, so it should freeze just fine. Make sure to store it in an airtight, freezer-friendly container.
- How long will leftovers stay fresh in the refrigerator? Leftovers should be kept in the refrigerator for about four days if stored in an airtight container.
Have a question I didn’t answer? Ask me in the comment section below, and I will reply ASAP!
Looking For More Flavorful Tofu Recipes?
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Balsamic Tofu with Vegetables
- Total Time: 45 minutes
- Yield: 4-6 1x
- Diet: Vegan
Description
This Balsamic Tofu with Vegetables is full of flavor and great for a filling vegan dinner packed with protein and veggies!
Ingredients
Scale
- 1 large red bell pepper, thinly sliced
- 1 lb brussels sprouts, trimmed and cut in half
- 1/2 large red onion, thinly sliced
- 1 (16 oz) package super firm tofu
- 1 tablespoon tamari, or soy sauce
- 2 teaspoons corn starch
Balsamic Sauce:
- 1/2 cup balsamic vinegar
- 1/3 cup olive oil
- 1/4 cup water
- 1 tablespoon pure maple syrup
- 1 tablespoon dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon minced fresh thyme leaves
- 1 teaspoon minced fresh rosemary leaves
- Salt and black pepper
Instructions
- Start by cooking your veggies. Heat a large pan over medium heat and coat the bottom with olive oil. Add in your diced veggies, along with some salt and pepper, and mix everything together. Let the vegetables cook until softened and beginning to brown, about 20 minutes. Remove from pan and set aside.
- Dice the tofu into small cubes and place in a medium sized bowl. Add in the tamari and cornstarch and mix until tofu is coated with the corn starch. Heat a large pan with olive oil and then add in the coated tofu. Stir tofu in the oil and cook until tofu is crispy and browned, about 10 minutes.
- Make the balsamic sauce while the tofu is cooking. Add all sauce ingredients to a bowl and mix until combined. Once the tofu is finished cooking, add the veggies back in and then pour the sauce over. Stir everything together and let the sauce cook down so that it coats the tofu and vegetables, about 5 minutes.
- Serve over rice and enjoy!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner, Vegan
- Method: Stovetop
- Cuisine: American
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