Balsamic Baked Tofu Food

BALSAMIC TOFU

Steps:

• After 2 hours in the fridge, the tofu will be pressed thoroughly. Cut tofu into long match sticks then into small cubes. The tofu is now ready for the marinade.
• Add 3 tbs. balsamic, 1 tsp. Italian seasoning and 1/2 tsp. salt to a bowl with a cover.
• Add tofu cubes. Cover and shake. Marinade 30 minutes - 2 hours.
• Preheat the oven to 400F. Take tofu out of refrigerator to come to room temperature, Shake container again.
• Once oven is preheated, place parchment paper on a baking sheet. Spray with nonstick spray.
• Add tofu to the parchment paper. Bake 30-35 minutes.
• Once crispy, take out of oven and add 1-2 additional tablespoons of balsamic vinegar and a pinch of salt. Stir.
• Allow to cool at least 5 minutes before eating! Enjoy

EASY BALSAMIC TOFU

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.

CRISPY TOFU WITH BALSAMIC TOMATOES

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.