Best Tofu With Tomatoes And Balsamic Vinegar Recipes

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EASY BALSAMIC TOFU



Easy Balsamic Tofu image

Tofu marinated in an easy balsamic marinade, then quickly pan fried until crisp.

Provided by Lindsay Moe

Categories     Main Course

Time 1h14m

Number Of Ingredients 8

14 ounces tofu (pressed and cut into 1 inch cubes)
1/3 cup balsamic vinegar
1 tablespoon low sodium soy sauce or tamari
1 tablespoon pure maple syrup
1 teaspoon Italian seasoning
2 cloves garlic (pressed)
Coarse kosher salt and freshly ground black pepper
1 tablespoon grapeseed oil (or other neutral tasting oil)

Steps:

  • In a shallow dish, combine balsamic vinegar, soy sauce, maple syrup, oil, Italian seasoning, and garlic. Season with salt and pepper to taste.
  • Add the tofu and toss gently to coat. Arrange in a single layer and allow to marinate, turning once, for 30-60 minutes.
  • Heat grapeseed oil in a large cast iron or non-stick skillet over medium heat. Using a slotted spoon, remove the tofu from the marinade and transfer to the hot pan. Cook 5-7 minutes, shaking the pan or carefully turning the tofu cubes so they get brown and crisp on all sides.
  • Add the remaining marinade to the pan and allow to cook, stirring, just until it has evaporated. Remove from the heat.
  • Serve balsamic tofu however you can imagine such as over pasta, in sandwiches, or as a topping to salads.

Nutrition Facts : Calories 152 kcal, Carbohydrate 10 g, Protein 9 g, Fat 8 g, SaturatedFat 1 g, Sodium 143 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CRISPY TOFU WITH BALSAMIC TOMATOES



Crispy Tofu With Balsamic Tomatoes image

You don't need to fry tofu to get it crisp-edged and golden brown. Drizzling it with a mix of cornstarch and oil, then roasting it will deliver a closely crunchy approximation that won't splatter oil across your countertop. Here, the tofu is roasted alongside balsamic-glazed cherry tomatoes, sliced garlic and red onions, all of which caramelize as they cook. Top everything with a handful of fresh herbs, then serve it over rice, quinoa or another grain for an easy, plant-based meal. Note that the recipe serves only two to three. To double it, use two sheet pans and add a few extra minutes to the cook time.

Provided by Melissa Clark

Categories     easy, weekday, vegetables, main course

Time 55m

Yield 2 to 3 servings

Number Of Ingredients 12

1 (14- to 16-ounce) package extra-firm or firm tofu, cut crosswise into 1-inch-thick slices
1 1/2 teaspoons kosher salt (Diamond Crystal), plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons extra-virgin olive oil, plus more for finishing
1 tablespoon cornstarch
1 teaspoon garlic powder (optional)
1 teaspoon dried oregano
1 pint cherry tomatoes, halved if large, kept whole if small
1 large red onion, cut into 1/4-inch wedges (about 2 cups)
3 garlic cloves, thinly sliced
1 1/2 teaspoons balsamic vinegar, plus more for finishing
1/2 cup fresh cilantro or parsley leaves and tender stems, roughly chopped

Steps:

  • Heat oven to 400 degrees and line a sheet pan with parchment paper.
  • Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
  • Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
  • In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
  • In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
  • Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
  • To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.

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