Easy Balsamic Tofu Food

BALSAMIC TOFU

Balsamic Tofu image

Balsamic marinated tofu is perfect for weeknight dinner! This recipe is easy to make and very inexpensive! The tofu bakes in the oven in just about 30 minutes, making it perfect for busy nights! Naturally gluten free, vegan and low in fat!

Provided by Samantha Rowland

Categories dinner

Time 1h35m

Number Of Ingredients 7

Ingredients

1 package extra firm tofu (pressed and cubed)
3 tbs. balsamic vinegar
1 tsp. italian seasoning
1/2 tsp. salt
few cracks black pepper
Additional 1-2 tbs. balsamic
Pinch of salt

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

Nutrition Facts : Calories 75 kcal, Carbohydrate 5 g, Protein 7 g, Fat 2 g, Sodium 277 mg, Sugar 3 g, ServingSize 1 serving

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

Ingredients

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

SIMPLE BALSAMIC VINAIGRETTE

Simple Balsamic Vinaigrette image

Provided by Food Network

Categories condiment

Time 10m

Yield about 1 cup

Number Of Ingredients 18

Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish
1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional* (See Cook's Note)
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil
Mesclun salad mix or favorite greens, for accompaniment
Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts
Blue cheese, for garnish

Steps:

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately.
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

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 dinner, easy, for two, weekday, weeknight, beans, main course

Time 55m

Yield 2 to 3 servings

Number Of Ingredients 12

Ingredients

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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