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!
Tofu isn't just for Asian-inspired recipes. I love using it in dishes like vegan tofu meatballs, tacos, and other vegan tofu recipes that aren't stir fry.
In this 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 vegan main dish for both weeknights and special occasions.
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This recipe is insanely good, and such a great change of flavor for us tofu lovers! Brava!
- Jennifer
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 for the complete ingredients, measurements, and instructions.
How to make balsamic glazed tofu
This is the same easy skillet method I use for my maple Dijon tofu. Lightly browning the cubes cooks off excess moisture so the sauce can soak in and cling to the tofu.
- Using a nonstick skillet, saute the tofu cubes in olive oil until lightly browned with a thin crust on all sides, flipping several times.
- Meanwhile, whisk together the tamari, balsamic, and Dijon until well combined.
- Pour the sauce over the tofu.
- Cook, stirring occasionally, until the sauce is thick and clings to the tofu.
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. Leftovers reheat well, but I also love this tofu cold straight from the fridge.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
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.
Devida says
This tofu was delicious-my husband and I both gave it a 9/10! I couldn’t believe how easy it was to make-we will definitely be making this recipe again. Also the leftovers were perfect in a roasted vegetable salad the next day😋
Amy Katz says
I'm thrilled to hear this, Devida! Thanks for coming back to leave a comment.
Ruth Fitzsimmons says
Fantastic recipe and such an easy and fast dish to make. My new favorite way to make tofu.
Amy Katz says
I'm so happy to hear this, Ruth! It's one of my favorites, too. 🙂
Paula says
Loved this!! So easy and versatile. It’s a new favorite. Thank you Amy!
Amy Katz says
I'm so happy to hear this, Paula! Thank you for coming back and leaving a comment. 🙂
Nicole says
Love this. So quick and easy and really tasty.
Amy Katz says
I'm so glad, Nicole! It's one of my favorites.
LEE says
Oil-free version?
Amy Katz says
If you want to try making it oil-free, I suggest baking or air frying the tofu first. Then heat the sauce in a skillet, add the cooked tofu, and let simmer until the sauce has thickened. Please let me know how it turns out if you try it!
LEE says
Thanks. I will try that.
Florence says
Flavor was off.
Amy Katz says
I'm sorry this wasn't the recipe for you. Thanks for trying it!
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!