Balsamic Roasted Tofu

The perfect vegetarian addition to salads and soups! Leave the tofu in long strips and top with a light summery garnish for a light lunch, or cube and top your next salad. I used balsamic vinegar, dijon mustard and oregano, but the great thing about tofu is that it just slurps up the flavor of anything you marinate in- a little peanut oil and nut butter with some ginger makes a great meat sub for Pad Thai!

Balsamic Roasted Tofu
Recipe Type: Dinner, Lunch, Side
Cuisine: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 5
Try this easy, slow-roasted tofu recipe for topping your next salad or soup! Packed with protein and iron, you’ll feel good eating it!
  • 3/4 cup balsamic vinegar
  • 2 tbsp dijon mustard
  • 1 tbsp spicy brown mustard
  • 1 tsp minced garlic
  • 1 1/2 tsp dried oregano
  • 1 14 oz package extra firm tofu, drained
  1. Slice tofu into 3/4″ width slices and place between two layers of paper towels. Press with something heavy on top for at least 30 minutes to remove excess moisture from the tofu.
  2. In a jar, mix together all other ingredients and shake vigorously to combine.
  3. Marinate tofu in a single layer in a shallow dish (I used a rectangular tupperware) for 20 minutes. Sprinkle with additional oregano if desired.
  4. Preheat oven to 350 deg. Slow-cook tofu on a baking sheet lined with parchment paper for 1 hour until firm but tender.
  5. Cool at least 5 minutes before slicing into smaller cubes, if desired.



Slow-Roasted Balsamic Tofu
Slow-Roasted Balsamic Tofu

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