In today’s recipe though, balsamic is the star of the show. We’re cooking up big slabs of balsamic tofu and topping them with smoky sautéed red bell peppers and fresh basil. If you enjoyed the balsamic tofu in my vegan wraps, you’ll love this dish. It features similar flavors, but the tofu is the main dish itself. These balsamic tofu steaks are also really easy to make, and lend themselves well to prepping in advance.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: This recipe could easily be stretched to serve four people. If you’d like to do this, slice the tofu into four slabs instead of six, cutting perpendicular to the direction shown in the photo above. Each serving will include one large tofu steak. Remove the mixture from the skillet, place it in a bowl, and stir in some chopped fresh basil. Season the mixture with salt and pepper to taste. Tip: You can cook your tofu steaks in a couple of batches if they won’t all fit in the skillet at once. Just make sure to reserve enough sauce for the second batch! Take your balsamic tofu out of the skillet when it’s done, then divide the tofu steaks onto plates with your accompaniments of choice. Top each one with some of the red pepper mixture and give it a sprinkle with some salt and pepper.
More Tofu Recipes
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