Balsamic Tomato Tofu Cutlets Recipe
These Balsamic Tomato Tofu Cutlets are a flavorful and meaty vegan dish featuring marinated extra firm tofu baked to golden perfection. Infused with balsamic vinegar, tomato paste, and herbs, this recipe offers a versatile protein option ideal for salads, pasta, and bowls throughout the week.
- Prep Time: 8 hours (includes freezing and marinade time)
- Cook Time: 50-60 minutes
- Total Time: 8 hours 50 minutes to 9 hours
- Yield: 8 tofu cutlets 1x
- Category: Main Course
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Ingredients
Scale
Tofu
- 1 16-oz block extra firm tofu
Marinade
- 1/4 cup olive oil (see notes for oil-free option)
- 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
- Prep the Tofu: Freeze the unopened block of tofu overnight. Once frozen, place it in a shallow dish at room temperature to thaw for several hours. After thawing, gently squeeze the tofu over the sink and press it with a tofu press or paper towels to remove excess moisture.
- Marinate the Tofu: Slice the pressed tofu into 8 equal cutlets by halving, then halving again twice. Arrange cutlets in a shallow dish. In a separate container, combine olive oil, tomato paste mixed with warm water, balsamic vinegar, vegan chicken bouillon powder, minced garlic, dried basil, black pepper, and sea salt to create the marinade. Pour the marinade over the tofu cutlets, ensuring they are fully coated. Cover and refrigerate for at least 1 hour or overnight for best flavor absorption.
- Bake the Tofu: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Place the marinated tofu cutlets on the baking sheet in a single layer. Bake for 40 minutes, flipping cutlets halfway through. Depending on tofu thickness and brand, consider baking an additional 10-20 minutes until the cutlets are browned and have a firm, meaty texture.
- Serve: Allow the baked cutlets to cool slightly so they firm up. Slice and use in salads, pasta, or bowls. Store leftovers in an airtight container in the refrigerator or freeze for up to 8 weeks.
Notes
- For an oil-free version, substitute olive oil with additional balsamic vinegar or water in the marinade.
- Freezing tofu changes its texture to be more porous and chewy, which helps it absorb the marinade better.
- Adjust baking time according to the thickness of tofu slices and desired texture.
- Leftover cutlets can be reheated in an oven or air fryer for best texture retention.
Keywords: tofu cutlets, balsamic tofu, baked tofu, vegan protein, tofu marinade, healthy vegan recipes
Find it online: https://yumwithmia.com/balsamic-tomato-tofu-cutlets-recipe/
