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July 20, 2020

Basil Balsamic Roasted Tofu

Basil Balsamic Roasted Tofu is a protein-packed dish that features summer herbs. It's light and fresh with a slightly sweet flavor.

Basil Balsamic Roasted Tofu

My family has a HUGE summer garden. It's so fun when I'm at home because I have access to tons of vegetables and herbs.

A few weeks ago my dad asked me to find a recipe to use some of the abundance of basil that we have growing. I decided to create something delicious for the blog!

I started researching marinade ideas to really feature the basil (instead of just using it as a garnish) and decided on basil-balsamic. Balsamic vinegar has a sweet, yet acidic flavor which pairs very well with the fresh basil.

We had a couple blocks of tofu in the fridge and I knew it was the perfect vessel for the basil balsamic marinade.

I know many people don't like tofu, but if you cook it right, tofu can be really delicious. The key is to make sure it's nice and crispy. None of that squishy texture that everyone hates!

To do that, we'll cook the tofu at a high temperature AND use the broiler to finish it off. Don't be afraid to leave the tofu in the oven a little longer. As long as it isn't burnt, crispy is better than soggy!

Before I run through the steps, let's talk marinades.

Basil Balsamic Roasted Tofu

Ingredients

As the name suggests, the tofu marinade features basil and balsamic vinegar. There are a couple more ingredients that come together to make the flavor pop.

  • Sliced Basil: To get the most of our basil flavor we'll use some in the marinade and reserve some to be sprinkled on top at the end!
  • Balsamic Vinegar: The bulk of the marinade!
  • Chopped Parsley: While basil is the star, parsley adds another layer of herby flavor.
  • Minced Garlic: Ahh garlic. It's so good, I use it in most of my savory cooking. The sharp garlic flavor enhances the marinade.
  • Lemon Juice: For a punch of tang.
  • Salt & Black Pepper: S&P bring out the flavors of the marinade. And salt specifically balances the sweetness of the balsamic.

Oh, and you'll also need tofu!

Basil Balsamic Roasted Tofu

How to make Basil Balsamic Roasted Tofu

If you plan to bake the tofu immediately, preheat the oven to 450 and line a baking sheet with aluminum foil. Alternatively, you can marinate the tofu overnight.

Press the tofu. Use a tofu press, a heavy pot, or your hands. The goal is to remove some moisture so the tofu will absorb the marinade. Then, chop the tofu into small chunks. Place in a large bowl.

Mix 1/4 cup of the basil (reserve the other half), the balsamic, parsley, garlic, lemon juice, salt, and pepper. Pour over the tofu. Toss to coat. Let marinate at least 30 minutes, or overnight. Stir once or twice to ensure all the tofu is covered.

Dump the tofu and marinade on the baking sheet and bake for 30 minutes, stirring halfway through. At the 30-minute mark, turn the oven on broil and allow the tofu to brown for several minutes. Watch carefully so the tofu doesn't burn! Remove when the tofu is crispy.

Top the tofu with the reserved basil and enjoy!

Basil Balsamic Roasted Tofu

Recipe Prayer

Thank you God for fresh herbs that make food delicious. We are grateful for your abundance. Amen.

Related Recipes

Looking for other tofu recipes? Try this Sweet Garlic Broccoli Tofu Bowl for a healthy dinner or this Oil-Free Vegan Tofu Scramble as a protein-packed breakfast!

Tried this recipe?

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Basil Balsamic Roasted Tofu

Basil Balsamic Roasted Tofu is a protein-packed dish that features summer herbs. It's light and fresh with a slightly sweet flavor.

Author:

Elizabeth

Serves:

4

Prep:

45

min

cook:

35

min

total:

80

min

No items found.

Ingredients

  • 1 Block Extra Firm Tofu
  • 1/2 Cup Sliced Basil
  • 1/4 Cup Balsamic Vinegar
  • 1 Tablespoon Chopped Parsley
  • 1 Tablespoon Minced Garlic
  • 1 Tablespoon Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Black Pepper

Instructions

  1. If baking immediately, preheat the oven to 450 and line a baking sheet with aluminum foil.
  2. Press the tofu. Use a tofu press, a heavy pot, or your hands. The goal is to remove some moisture so the tofu will absorb the marinade. Chop the tofu into small chunks. Place in a large bowl.
  3. Mix 1/4 cup of the basil, the balsamic, parsley, garlic, lemon juice, salt, and pepper. Pour over the tofu. Toss to coat. Let marinate at least 30 minutes, or overnight. Stir once or twice to ensure all the tofu is covered.
  4. Dump the tofu and marinade on the baking sheet and bake for 30 minutes, stirring halfway through. At the 30-minute mark, turn the oven on broil and allow the tofu to brown for several minutes. Watch carefully so the tofu doesn't burn! Remove when the tofu is crispy.
  5. Top the tofu with the reserved basil and enjoy!

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April 28, 2022
Jean Mastin
Elizabeth: Thank you so much for making my meal times wonderful again. I am 86 yrs plus, and was finding eating dull and dreary. Now it is " scrum delicious time to eat". . Blessings de Jean
Hi Jean - Thanks so much for your kind words. I'm so glad you are enjoying my recipes. Please let me know if you ever have recipe requests or if there's anything else I can do to keep your meals delicious!
April 9, 2022
Katie
Can you leave nutritional info for your recipes? Serving size/calories would be so helpful! Trying mushroom lentil stew tonight! and looking forward to crispy chickpea stuffed sweet potatoes very soon. Thanks for creating healthy, attractive recipes!
Hi Katie - so excited to hear that you are trying some of my recipes! I'd love to hear how they go. I haven't posted nutritional information for my recipes because I know it can be difficult for some people with disordered eating to see nutrition facts. I've gotten a lot of requests to add them recently, so I'm working on a solution that can provide information for those who want it but not be triggering for others. In the meantime, if you're curious about the nutrient info about a particular recipe, I recommend using Cronometer. It's a website/app to track and understand nutrient info and I think it does a great job of emphasizing all the nutrients (not just macros). I hope this helps! Please let me know if I can help in any other way.
April 9, 2022
Vickey
U mentioned date sugar on this recipe but it’s not in the instructions. I know u add it but just in case u wanna add to instructions. Love ur recipes! Thank u. I’m thinking of going to vegan a little nervous tho lol
Hi Vickey - thanks so much for catching that! I am updating the post now. So happy to hear you enjoy my recipes. And exciting that you are thinking about going vegan!! If there's anything that I can do to help, please let me know.
March 28, 2022
Sr Maureen Egan
I'd love to try this soup. What are the nutritional values, like how much fat does it contain, carbs, etc.
Hi Sr Maureen - I usually don't post macronutrient information because I know each person has their own goals and I don't want to encourage or discourage anyone's specific goals. But I often use Cronometer as a tool to understand the nutritional profile of my recipes. I plugged the ingredient information for this recipe into Cronometer and got the following nutrient information per serving: 521 calories, 44g fat, 23g carbs, 16g protein. I hope this helps. Please let me know if you have any other questions and if you try the recipe!
March 26, 2022
Margareta Ahle
This curry is absolutely delicious.
Thank you so much! It's one of my favorites :)
March 23, 2022
Martha maloney
Thank you I have been doing the fruit and oatmeal, etc for years and I love it. I will try the pears. I refrigerate my left over oatmeal and with a touch of milk or fruit juice liquid it’s fine the next day. Just a warning about tofu; it interferes with some medicines especially Thyroid medicine. Thank you for the short prayers, there are lovely.
Hi Martha - thank you so much for your kind words. I'm glad you like the prayers! As someone who doesn't take any medications I have no issues with eating tofu and encouraging others to eat it too (it's a great source of protein!). That said, you should always consult with your doctor about possible interactions with medications. I have plenty of recipes without tofu, so hopefully you can find things that work for you!
March 3, 2022
Susan Cunningham
I made this for Ash Wednesday and it was delicious. It was also simple and not much work time once the mushrooms and onions were cut.
Hi Susan - I'm so glad you liked it!
March 1, 2022
Jade
When you say shape into a rectangular loaf, what dimensions? 1/2 thick by 8 inches long or?
My loaf was about 7" long and 4" wide with about 1" of height. Then I sliced it 1/2" thick along the long end to get 12ish biscotti. I will clarify this in the post! Let me know if this makes sense and if you have any other questions.
January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography