Basil Balsamic Marinated Tofu is a protein-packed tofu dish that features fresh summer basil. This maple syrup and balsamic marinated tofu has a rich flavor with just six ingredients!
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.
Step 1. Press the tofu. Wrap each block of tofu in paper towels and place under a heavy object to release extra liquid. Let sit for 20-30 minutes.
Step 2. In a small bowl whisk together 1/4 cup of the basil, the balsamic vinegar, maple syrup, soy sauce, garlic, and pepper.
Step 3. Slice the tofu into 1/2" cubes.
Step 4. Place the tofu in a shallow dish and pour the marinade over the tofu. Let marinate at least 30 minutes. Stir once or twice to ensure all the tofu is covered.
Step 5. Heat a large non-stick pan over medium heat. Add the tofu and any extra marinade liquid and cook for 7-8 minutes, stirring occasionally until the tofu is browned on all sides.
Step 6. Serve with the remaining basil. Enjoy!
Baking can help the tofu get more crispy, but it does take a bit longer than pan-cooking.
To bake, preheat the oven to 450°F and line a baking sheet with parchment paper.
Follow the directions to press and marinade the tofu, then pour the tofu and marinade on the baking sheet and bake for 30-40 minutes, stirring halfway through.
Frozen tofu does have a more meat-like texture than fresh & pressed tofu. But it does require some prep (or regularly keeping tofu in your freezer).
To freeze tofu, place the entire package of tofu in the freezer. To thaw, remove it from the freezer and let thaw in the refrigerator for 12 hours or on the counter for 3 hours. Then drain completely.
Store this tofu in an air-tight container in the fridge.
The tofu will last up to a week in the refrigerator.
Thank you God for fresh herbs that make food delicious. We are grateful for your abundance. Amen.
Try some of my other favorite tofu recipes:
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Basil Balsamic Marinated Tofu is a protein-packed tofu dish that features fresh summer basil. This maple syrup and balsamic marinated tofu has a rich flavor with just six ingredients!
Baking Instructions
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