Dinner

Balsamic Tomato Tofu Cutlets Recipe

Bymia larkspur December 26, 2025December 26, 2025

Introduction

Balsamic Tomato Tofu Cutlets are a flavorful and satisfying plant-based dish with a rich marinade that brings out the best in tofu. These cutlets are perfect as a protein-packed addition to salads, pasta, or grain bowls.

Three rectangular pieces of tofu are stacked on a piece of brown parchment paper, placed on a wooden board. The tofu pieces have a dark reddish-brown crust with some charring, showing a spicy marinade or seasoning. The top tofu piece has a bite taken out, revealing a soft, white interior. In the background, a whole garlic bulb and a red tomato are slightly out of focus. The setting includes a white marbled texture surface underneath the wooden board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 16-oz block extra firm tofu
1/4 cup olive oil (see notes for oil-free)
2 Tbsp tomato paste
1 Tbsp warm water
1 Tbsp balsamic vinegar
1/2 Tbsp vegan chicken bouillon powder
2 – 3 large cloves garlic (minced)
1 tsp dried basil
1/2 tsp ground black pepper
1/4 tsp sea salt

Instructions

Step 1: Freeze the whole unopened tofu block overnight. Remove it from the freezer and let it thaw in a shallow dish at room temperature for several hours. Once thawed, gently squeeze out excess liquid and press the tofu using a tofu press or paper towels.
Step 2: Slice the tofu into 8 equal cutlets by halving it, then halving those pieces, and halving again. Place the cutlets in a shallow dish. In a separate container, combine olive oil, tomato paste mixed with warm water, balsamic vinegar, bouillon powder, minced garlic, dried basil, black pepper, and salt to create the marinade. Pour the marinade over the tofu, coating all cutlets well. Cover and refrigerate for at least one hour or overnight.
Step 3: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Arrange the marinated tofu cutlets on the baking sheet. Bake for 40 minutes, flipping halfway through. If needed, continue baking for another 10 to 20 minutes until the cutlets are browned and firm.
Step 4: Let the cutlets cool slightly before serving. They will firm up as they cool. Use them in salads, pasta dishes, or bowls, and store any leftovers properly.

Tips & Variations

For an oil-free version, substitute olive oil with a small amount of vegetable broth or water in the marinade.
Pressing the tofu thoroughly helps it absorb more marinade and improves texture.
Add fresh herbs like parsley or oregano to the marinade for extra flavor.
If you prefer a smoky flavor, sprinkle smoked paprika into the marinade.

Storage

Store leftover tofu cutlets in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 8 weeks. Reheat gently in the oven or on the stovetop to maintain firmness and flavor.

How to Serve

The image shows three rectangular pieces of food with a dark reddish-brown crust on the outside, placed on a piece of parchment paper on a wooden board. The middle rectangle is cut into nine small square pieces, showing a dense, light orange interior with a slightly crumbly texture. A silver fork is lifting one small square piece from the middle rectangle. The wooden board sits on a dark gray cloth on a white marbled surface, with a blurred tomato and olive oil bottle in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of extra firm?

Extra firm tofu works best because it holds its shape and absorbs the marinade well. Regular or soft tofu will be too delicate and may fall apart during cooking.

Do I have to freeze the tofu before preparing?

Freezing the tofu changes its texture, making it chewier and more porous so it soaks up the marinade better. While not mandatory, freezing is recommended for the best results.