Balsamic Tofu

By Jamie Vespa

Balsamic Tofu is a vegan and gluten free dish that comes together in just 20 minutes. Perfect for weeknight dinner or meal prep lunch!

Ingredients

• 1 14-oz. block extra-firm or super-firm tofu
• 4 Tbsp. extra-virgin olive oil, divided
• 1/2 tsp. kosher salt, divided
• 1/2 cup high quality balsamic vinegar
• 1 Tbsp. lower-sodium soy sauce
• 1 Tbsp. pure maple syrup
• 2 garlic cloves, minced
• 2 tsp. Dijon mustard
• 2 tsp. fresh chopped rosemary
• 2 tsp. fresh thyme leaves
• 1 tsp. freshly ground black pepper
• 1 12-oz. jar roasted red peppers, drained and thinly sliced
• Jasmine rice for serving

Instructions

1. 1

   Wrap the block of tofu in a kitchen towel and firmly press on all sides to remove moisture. Slice into equal size cubes, and season with 1/4 tsp. salt.

2. 2

   Combine balsamic, soy sauce, maple syrup, garlic, Dijon, rosemary, thyme, black pepper, 2 Tbsp. olive oil and remaining 1/4 tsp. salt in a glass measuring cup or bowl; stir with a whisk. Set aside.

3. 3

   Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Once hot, add tofu and cook 7 to 8 minutes, turning to brown all sides, until golden and crisp. Reduce heat to medium-low, pour in balsamic marinade, and cook 1 minute, stirring often until marinade begins to reduce and coat the cubes of tofu. Stir in roasted red pepper; remove from heat.

4. 4

   Serve Balsamic Tofu over rice or grain of choice.