Tofu with Tomatoes and Balsamic Vinegar Recipe -
Tofu with Tomatoes and Balsamic Vinegar Recipe
  • READY IN 1 hr

Tofu with Tomatoes and Balsamic Vinegar

Recipe by  

"This is a flavorful, low-calorie way to prepare tofu, and it makes a wonderful main dish. And it's vegan!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    10 mins

    1 hr


  1. Place tofu slices between two clean towels; allow tofu to drain, about 10 minutes. Cut tofu into bite-size pieces and transfer to a bowl. Stir in tomatoes and balsamic vinegar; marinate for 20 minutes.
  2. Heat vegetable oil in a large skillet over medium heat; cook and stir bell peppers and onion until just tender, about 5 minutes. Add tofu mixture, garlic powder, and salt. Cover and reduce heat to medium-low; simmer until heated through, about 5 minutes more.
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Reviews More Reviews

Aug 11, 2012

I made a double batch as I had extra tofu to use up. I think that was a little too much vinegar, so will add to taste next time. Turned out yummy! Added black beans for extra fiber :)

Jun 10, 2012

We made this last night as a side with portabello burgers--very tasty! It was great warm last night but also delish cold for lunch today. The only change we made was to throw in some red bells too b/c we had them on hand.


15 Ratings

Feb 10, 2013

I really enjoyed this recipe, but my family...not so much. My son felt it had way too much vinegar. I disagree, but I do love balsamic. I used a green and a yellow pepper and we served over brown rice. Probably won't make again because the family didn't love it, but I would recommend it if you're looking for a tofu dish.

Feb 06, 2013

I'll admit to making just a couple of changes (as you can see from the photo!) I had to use red and orange bell peppers because my green one was WELL past the point of use. I also only had plain tomatoes, so I added some chopped garlic and Italian seasoning to make up for it. And I added mushrooms...because they were about to go the way of the green bell pepper and I couldn't stand to waste them! This was great and I intend on making it again with the green bell peppers, but it's always nice to have a recipe like this in your arsenal that uses common ingredients (at least in my fridge) and comes together for a quick meal. I served it over whole wheat pasta and it was light, filling, and I now have leftovers for lunch! thanks!

Jan 11, 2014

I tried this recipe today. I've never cooked tofu before but this was a wonderful introduction into it. Never again would I distrust tasted great. I added portobella mushrooms just to add more veggie meatiness to the dish.

Dec 03, 2012

This was pretty tasty. It definitely needs to be served over something. Pasta or couscous.

Jun 08, 2012

Delicious. Would be really good on a bed of rice or couscous.

Aug 31, 2014

This was great!! I had some garden tomatoes to use up, so went w/ another reviewer's suggestion and used them plus some dried basil and oregano, plus 3 large garlic cloves, minced. Also added chunks of mushroom. Very simple, but very flavorful and good! We thought the vinegar was just the right amount. Did serve it over brown rice. YUM.


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  • Calories
  • 165 kcal
  • 8%
  • Carbohydrates
  • 14.9 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 2.4 g
  • 9%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 609 mg
  • 24%

* Percent Daily Values are based on a 2,000 calorie diet.

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