Balsamic Tofu

Balsamic Tofu

A balsamic tofu recipe flavored with fresh garlic, basil, and fennel seeds that makes for a delicious, easy vegan dinner. Simple pantry ingredients come together in just 20 minutes to make and use.

INGREDIENTS

  • 1 block extra firm tofu, pressed and drained
  • 2 tablespoons olive oil, divided
  • 1 tablespoon tamari
  • 1/3 cup balsamic vinegar
  • 1 tablespoon of maple syrup
  • 1 teaspoon Dijon mustard



  • 1 teaspoon dried basil
  • 1/2 teaspoon thyme
  • 1/2 teaspoon of red pepper flakes
  • 1/2 teaspoon fennel seeds
  • 3 cloves of garlic, minced
  • 7-8 fresh basil leaves
  • Pepper and salt to taste

INSTRUCTIONS

  • Heat 1 tablespoon of oil and fry the tofu on both sides with a pinch of salt and pepper. Flip the tofu as needed until the tofu is browned on at least 2 sides.
  • In a small bowl, add remaining ingredients except fresh basil and whisk to combine and pour into skillet with tofu.
  • Saute the tofu in the sauce for about 3-5 minutes, or until the sauce has reduced. Remove from the heat, stir in the fresh basil, and place the tofu and some of the sauce on a plate.




NOTES

  • Don’t skip pressing the tofu. Squeezing out some of the extra water will help keep your tofu from tasting watery and create a chewy texture.
  • Use a good quality balsamic vinegar. Yes, quality vinegar is usually more expensive than what you would buy in the store, but it makes a huge difference in flavor. If you do not have the opportunity to obtain a quality vinegar, my biggest suggestion is to taste your sauce before adding it to the pan. If it’s too acidic, add a little more maple syrup to help balance the flavors.

Article Categories:
Vegan Recipes

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