This Balsamic Tofu is about to become your new favorite dinner. It's full of flavor, feels a little fancy, and is surprisingly easy to make. The mix of tangy balsamic and sweet maple syrup creates a well-balanced marinade that the tofu soaks up beautifully.
The tangy balsamic and sweet maple syrup come together to create a bold yet balanced marinade.
Cubed tofu marinates for at least 30 minutes, soaking up all that delicious flavor!
After baking, the tofu turns golden and crispy, and the leftover marinade is transformed into a sticky, delicious glaze.
It’s a versatile dish that can be served in a variety of fun and delicious ways.
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Ingredients
With just a few pantry staples and a block of tofu, you can make the most delicious tangy, sweet, and savory balsamic tofu that pairs perfectly with just about anything!
Extra-Firm Tofu: Tofu soaks up marinade like a sponge, packing in flavor. When baked, the edges turn crisp and chewy, especially with a drizzle of oil, while the inside stays tender yet firm. No mushy tofu here!
Balsamic Vinegar: This is the star of the show! It’s tangy and slightly sweet, with just the right amount of acidity.
Maple Syrup: A touch of sweetness rounds out the acidity of the vinegar.
Low-Sodium Soy Sauce: This adds saltiness and that rich, savory umami flavor that really brings the marinade to life. It helps balance the sweetness of the maple syrup and the acidity of the balsamic vinegar, making the overall flavor more well-rounded.
Spices and Seasonings: I recommend adding garlic powder, onion powder, dried oregano, black pepper and a pinch of salt. Also red pepper flakes for a hint of spice!
Cornstarch: Cornstarch is added at two different points. Once to the tofu before being baked and once to the leftover marinade before being transferred to the stovetop to create a glaze.
Olive Oil: Just a drizzle before baking!
See recipe card for quantities.
Helpful Equipment
I use and recommend the Tofuture tofu press.
While it's not a must-have, a tofu press makes the process quicker and more efficient than stacking heavy dishes to press your tofu.
Alternatively, use super-firm tofu. It's found vacuum-sealed in the tofu section.
How to Make This Recipe
This vegan balsamic tofu is perfect for weeknight dinners, but it’s also great for meal prep.
I love serving it on top of vegan mashed potatoes and roasted vegetables, but it’s also amazing with couscous, rice, or in a wrap, and even tastes delicious cold!
The full written recipe can be found in the recipe card below.
Step 1: Whisk together the balsamic vinegar, maple syrup, low-sodium soy sauce, and all the seasonings and spices until everything is well combined (leave out the cornstarch and olive oil for now).
Step 2: Cut the tofu into 16 large cubes and toss into the marinade. Cover and refrigerate for at least 30 minutes, but a few hours (or even overnight) will take the flavor to the next level. Shake or stir halfway to evenly coat the tofu.
Step 3: Use a slotted spoon to remove tofu from marinade (don't discard the marinade!)
Step 4: Toss it in a large bowl and evenly coat with 4 ½ teaspoons of the cornstarch.
Step 5: Place the tofu on a parchment-lined baking sheet in a single layer. Drizzle olive oil over the top.
Step 6: Bake at 400℉ for 25–30 minutes, flipping halfway.
Step 7: Stir the additional ½ teaspoon of cornstarch into the leftover marinade, then transfer it to a small pot over medium heat.
Step 8: Stir frequently until the sauce thickens— this will take a few minutes. It's ready when it coats the back of a spoon.
Remove from heat and drizzle over the baked tofu. Serve however you like, and enjoy!
Note: For the tofu to really soak up all that delicious marinade, you'll want to get rid of the excess moisture. A quick press for about 10-15 minutes is all it takes.
Substitutions & Variations
Tofu: Tempeh is a great substitute for tofu.
Balsamic Vinegar: Substituting this with another vinegar will completely change the flavor. I would avoid making changes here. This is a must-have!
Maple Syrup: Agave syrup will work just as well.
Low-Sodium Soy Sauce: Use gluten-free tamari if you're gluten-free.
Garlic Powder: You can use fresh minced garlic instead.
Seasonings: If you don't have dried oregano, you can use dried Italian seasonings.
Serving Ideas
This balsamic marinaded tofu is incredibly versatile and can be served in numerous ways!
Here are a few of my favorites:
Serve it my favorite way: Serve this balsamic tofu on top of almond milk mashed potatoes and air fryer broccolini. Don't forget that drizzle of balsamic glaze!
On a grain bowl: Serve with jasmine rice, couscous, or quinoa and your favorite veggies.
Add it to a salad: Mix together mixed greens or kale, cherry tomatoes, cucumbers, avocado, and a maple dijon vinaigrette or green goddess tahini dressing.
On top of toast: Add balsamic tofu to sourdough toast with smashed avocado or hummus, and top with arugula or pickled onions for a fancy toast moment.
In a wrap or pita: Stuff it into a tortilla or pita with hummus, crunchy veggies, and maybe a dollop of vegan tzatziki.
Make skewers: Thread the baked tofu onto skewers with roasted or grilled veggies and serve over couscous or alongside a salad.
Tips & Tricks
For the tofu to soak up all that flavorful marinade, it’s important to remove excess moisture. You don't need to press it long, just 10 to 15 minutes.
Alternatively, you can use super-firm tofu and skip the pressing.
Let the tofu marinate for at least 30 minutes to absorb all that flavor. When you press out the water, the tofu will soak up the marinade in its place. Overnight is great, but it’s not a necessity.
Spread the pieces in a single layer with space between each piece on the baking sheet. Overcrowding will result in soggy tofu.
Don’t overcook the balsamic marinade. Cook it just long enough for it to coat the back of a spoon. It should thicken to a glaze, but be careful not to let it burn.
Storage
This is one of my favorite weeknight dinners because it's easy to make, full of flavor, and tastes just as good the next day, which makes it great for meal prep!
Store: Allow to cool and in an airtight containers in the fridge for up to 4 days.
Reheat: Reheat in the air fryer, oven or stovetop until warmed through. It's also delicious served cold on top of salads or in wraps!
Frequently Asked Questions
Marinate the tofu for at least 30 minutes, but a few hours or even overnight will give it even more flavor.
Broccolini, broccoli, red bell peppers, and Brussels sprouts are my favorite!
Wrap the tofu in a clean towel or paper towels, then place something heavy on top for at least 15 minutes to remove excess moisture.
More Tofu Recipes
Looking for other saucy tofu recipes like this? Try these:
Don't forget to leave a comment and ⭐️⭐️⭐️⭐️⭐️ star rating down below if you try this recipe! Subscribe to my newsletter and follow along on Instagram for more recipes and updates.
Recipe
Balsamic Tofu
Ingredients
- 14 ounce block of Extra-Firm Tofu cut into 16 large cubes
- ¼ cup Balsamic Vinegar
- 2 tablespoons Maple Syrup or agave syrup
- 1 tablespoon Low-Sodium Soy Sauce
- ½ teaspoon Kosher Salt see note
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano
- ¼ teaspoon Red Pepper Flakes more to preference
- ¼ teaspoon Black pepper
- 5 teaspoons Cornstarch divided
- 1 tablespoon Olive Oil for cooking
Instructions
- Use a tofu press or wrap it up in a clean kitchen towel or paper towels, place something heavy on top (like a skillet or a stack of cookbooks), and let it press for at least 10-15 minutes. This step is crucial for getting that tofu nice and ready to soak up all the flavor. Alternatively, use super-firm tofu.
- Whisk together the balsamic vinegar, maple syrup, low-sodium soy sauce, and all the seasonings and spices until everything is well combined (leave out the cornstarch and olive oil for now).
- Cut the tofu into 16 large cubes. Add them to the marinade.
- Cover and refrigerate for at least 30 minutes. Shake or stir halfway to evenly coat the tofu.
- Preheat oven to 400℉.
- Use a slotted spoon to remove tofu from marinade (don't discard the marinade!) and toss it in a large bowl and evenly coat with 4 ½ teaspoons of the cornstarch.
- Place the tofu on a parchment-lined baking sheet in a single layer. Drizzle a little olive oil over the top and bake for 25–30 minutes, flipping halfway. It's done when it's golden brown.
- Stir the additional ½ teaspoon of cornstarch into the leftover marinade, then transfer it to a small pot over medium heat. Stir frequently until the sauce thickens— this will take a few minutes. It's ready when it coats the back of a spoon.
- Remove from heat and drizzle over the baked tofu. Enjoy!
Notes
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