Saucy, savory, and tangy, Mediterranean-inspired Balsamic Tofu is easy to make in a skillet in 30 minutes with only 5 ingredients. No marinating required! Enjoy this vegan tofu recipe with your favorite side dishes.
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This recipe is insanely good, and such a great change of flavor for us tofu lovers! Brava!
- Jennifer
Tofu isn't just for Asian-inspired recipes. I love using it in dishes like lemon garlic baked tofu, vegan tofu meatballs, and other vegan tofu recipes that aren't stir fry.
In this Balsamic Tofu recipe, cubes of tofu are pan fried in olive oil until lightly crispy and browned. Then the hot tofu is cooked in a mixture of balsamic vinegar, Dijon mustard, and tamari.
The result is a versatile, flavor-packed, saucy tofu that's the perfect main dish for both weeknights and special occasions.
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Why you'll love this recipe
- It's ready to eat in 30 minutes with no marinating time.
- It's incredibly flavorful and only requires 5 ingredients.
- It pairs well with grains, potatoes, vegetables, and more.
Ingredients
- Tofu: Look for super firm tofu which is sold in a vacuum-packed wrapper rather than packed in water. I recommend Trader Joe's (and other store brands), Nasoya, and Wildwood Organic. If unavailable, extra-firm tofu can be used, but you'll need to press it first to remove any excess water.
- Tamari: If you're not gluten-free, you can substitute soy sauce, if you prefer.
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Saute the tofu cubes in olive oil until lightly browned with a thin crust on all sides, flipping several times.
- Meanwhile, whisk together the sauce ingredients until well combined.
- Pour the sauce over the tofu.
- Cook, stirring occasionally, until the sauce is thick and clings to the tofu.
Amy's tip
I recommend using a nonstick skillet for best results.
Serving suggestions
Enjoy Balsamic Tofu with all of your favorite side dishes. In the photo above I served it with olive oil and garlic mashed potatoes and steamed vegetables.
It's also delicious with green pepper salad, Mediterranean rice, and sauteed zucchini and tomatoes.
And the leftovers make a fantastic lunch alongside cucumber and orzo salad.
Storing
Leftover Balsamic Tofu can be refrigerated in an airtight container for up to 3 days. Enjoy reheated or cold straight from the fridge.
Recipe FAQs
Make sure the tofu doesn't contain excess moisture. I recommend using vacuum-packed super firm tofu patted dry with a kitchen towel. If you use extra-firm tofu packed in water, make sure you press it for at least 15 minutes before cutting it in cubes. Also be sure that the oil is hot enough before adding the tofu to the pan. Cornstarch is not needed for this recipe.
More vegan tofu recipes
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Love and Veggies,
Amy
📋 Recipe
Saucy Skillet Balsamic Tofu
Ingredients
- 2 Tablespoons extra virgin olive oil
- 1-16 ounce block super firm tofu, (or extra-firm tofu, pressed) patted dry and cubed
- ¼ cup balsamic vinegar
- 2 Tablespoons Dijon mustard
- 2 Tablespoons tamari, (or soy sauce, if not gluten-free)
Instructions
- Heat the olive in a large nonstick skillet over medium heat.2 Tablespoons extra virgin olive oil
- Add the tofu and cook until lightly browned on all sides, flipping several times.1-16 ounce block super firm tofu
- Meanwhile, whisk together the balsamic vinegar, Dijon mustard, and tamari.¼ cup balsamic vinegar, 2 Tablespoons Dijon mustard, 2 Tablespoons tamari
- Pour over the browned tofu, and cook, stirring occasionally, until the sauce is thick and clings to the tofu.
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Notes
Nutrition
Nutritional information is an estimation only.
Jennifer says
Two comments, Amy:
This recipe is insanely good, and such a great change of flavor for us tofu lovers! Brava!
Also, I so appreciate your featuring organic products in your photos. Your approach is too rare and organics are not mentioned on most vegetarian sites.
Thank you for your generous and delicious sharings!
Amy Katz says
Thank you so much, Jennifer!