Tofu with Tomatoes and Balsamic Vinegar

Tofu with Tomatoes and Balsamic Vinegar

Made  times

"This is a flavorful, low-calorie way to prepare tofu, and it makes a wonderful main dish. And it's vegan!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 165 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 14.9g
  • 5%
  • Protein:
  • 10.3 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 609 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


Most helpful
Most positive
Least positive

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 :)

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 t...

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 b...

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 pla...

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 reg...

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...

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

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

I sauteed the tofu in coconut oil to firm it up a bit then made the recipe exactly as directions said. Delicious!!!!! very flavorful!

Other stories that may interest you