This Balsamic Tofu is about to become your new favorite dinner! Extra-firm tofu is marinated in balsamic vinegar, maple syrup, and garlic, then baked while the leftover marinade is reduced into a glossy glaze. It's full of flavor and surprisingly easy to make, yet still feels a little fancy.
The balsamic vinegar and maple syrup create a simple marinade that infuses the tofu with a lot of flavor.
After baking, the tofu turns golden while the remaining marinade is reduced into a thick glaze.
Serve it with mashed potatoes, roasted vegetables, or grain bowls for an easy meal.
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Ingredient Notes
With just a few pantry staples and a block of tofu, you can make the most delicious tangy, sweet, and savory tofu that pairs perfectly with just about anything!
Extra-Firm Tofu: Extra-firm tofu holds its shape during baking and absorbs the marinade well. Pressing removes excess moisture so the tofu browns properly.
Balsamic Vinegar: Forms the base of the marinade and provides acidity.
Maple Syrup: Balances the acidity of the balsamic vinegar and helps the glaze thicken slightly when reduced.
Cornstarch: Used twice in the recipe. First to coat the tofu before baking and again to thicken the leftover marinade into a glaze.
See recipe card for quantities.
How to Make This Recipe
This recipe comes together quickly with just a few simple steps!
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!
Substitutions & Variations
Tofu: Tempeh is a great substitute for tofu.
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 glazed 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.
- On a grain bowl: Serve with jasmine rice, couscous, or quinoa and your favorite veggies.
- 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. I recommend a Tofuture tofu press.
Alternatively, you can use super-firm tofu and skip the pressing.
Let the tofu marinate as long as you have time for to absorb all that flavor. Overnight is preferred.
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 glaze. 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
If the glaze is thin, continue simmering it for another minute or two.
If the glaze thickens too much, add a small splash of water and stir over low heat until it loosens.
Extra-firm tofu works best because it holds its shape during baking but firm will work too as long it's pressed well to remove excess moisture.
More Baked 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
Easy Baked 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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