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 tofu recipe and I think you all are really going to love this Balsamic Tofu with Vegetables! There’s so much flavor from the balsamic vinegar and you can add whatever veggies you like.
I’ve been eating tofu for many years now 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 so I hope you all enjoy it too!
Balsamic Tofu Recipe Ingredients
- Tofu – I like to use the Trader Joe’s or Sprouts super firm tofu that is pre-pressed and has extra protein in it. As the name states, it is really firm so it’s great for stir frys 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 press as much water out of it as you can.
- 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 make sure that they all have about the same cook 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 just eat it by itself!
How To Make Balsamic Tofu with Vegetables
- Start by cooking you’re 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!
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 fry veggies you have on hand.
- Can this balsamic tofu be frozen? I haven’t frozen it myself, but all ingredients in the recipe are freezer friendly so it should freeze just fine. Make sure to store in an airtight freezer friendly container.
- How long will leftovers keep in the refrigerator? If stored in an airtight container, leftovers should keep for about 4 days in the refrigerator.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
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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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