Recipe by AMAL
"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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1 (14 ounce) package
extra firm tofu, sliced
1 (14.5 ounce) can
diced tomatoes with basil, garlic, and oregano
green bell pepper, chopped
salt to taste
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.
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.
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 :)
I did some improvisation and was thrilled. Instead of onions I added leeks and to the vinegar I added a teaspoon of minced ginger. I only had cherry tomatoes so halved 40 and used instead of regular tomato. Dish was delicious.
This is a fantastic recipe. I didn't change a thing. Thank you to the Chef! I did serve it over rice.
I tried this recipe today. I've never cooked tofu before but this was a wonderful introduction into it. Never again would I distrust tofu....it tasted great. I added portobella mushrooms just to add more veggie meatiness to the dish.
I found it a little bland, but maybe I didn't add enough salt.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Tofu with Tomatoes and Balsamic Vinegar
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 81
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