These Balsamic Tomato Tofu Cutlets are crazy meaty, full of balsamic-tomato-garlic flavor thanks to a dynamite tofu marinade, and very easy to make! They are meal-prep and freezer-friendly and pair beautifully with pasta, on a sandwich, or straight off the pan.
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[This is the 3rd recipe in our tofu cutlet series. Click here to see all of them!]
One spring, I bought a bottle of balsamic vinegar with dreams of creating all types of summery balsamic delights for the blog (and, you know, my mouth).
Next thing I know, it’s winter and I’m like…WHERE DID THE TIME GO?!
Anyway, getting back to the point: I realized in this moment that my forgotten bottle of balsamic vinegar would be a heavenly addition to a tofu marinade using The Tofu Freezer Trick.
And now, here we are…
Just look at all that gorgeous crispy-on-the-outside / meaty-on-the-inside + PACKED with flavor decadence.
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How to Make Balsamic Tomato Tofu Cutlets
If this is the first tofu cutlet recipe you’ve made from our site or your first time using the “freeze + press” method for preparing tofu, you may want to check out some of the awesome info in our first two posts of the series: lemon pepper tofu cutlets // sweet chili tofu cutlets // tequila lime tofu cutlets.
These Balsamic Tomato Tofu Cutlets are made with the exact same method:
First, freeze your tofu.
Next, defrost, press, and marinate the tofu until flavorful. (We call this The Tofu Freezer Trick.)
Finally, slow-bake the tofu to meaty perfection.
The only change here is the marinade ingredients. The ingredients we’re going to use here are:
- Balsamic vinegar (duh)
- Tomato paste
- Fresh garlic – If you’re a big garlic fan like we are, feel free to load it up!
- Olive oil – Use the good stuff here!
- Chicken(less) bouillon powder – You can use store-bought bouillon, but we HIGHLY recommend trying our homemade version because it will actually change your life and is stupid-easy.
- Salt, pepper, and dried (or fresh) basil to round it all out!
With this combo of flavors, how can you go wrong?
Oil-Free Note: You can sub water for the olive oil in the marinade, but be aware this will change the texture of the tofu. You also may need to cook the tofu a little longer, as the water adds excess liquid.
How to Serve These Balsamic Tomato Tofu Cutlets
While my favorite way to eat these irresistible Balsamic Tomato Tofu Cutlets is straight off the pan (with a glass of sangiovese in hand), here are a few other serving ideas:
- Served atop a giant bowl of pasta like Aglio e Olio
- On a sandwich with crispy bread and vegan mozzarella
- In a big salad with vegan ranch + bacon salt
I have a feeling these cutlets are going to be the key to sooo many of the cozy dinners we plan to make in the months ahead. We can’t wait to see what you do with them too!
When you make these balsamic tomato tofu cutlets, be sure to let us know! You can rate the recipe and leave a comment below or tag us in your tofu-licious creations on Instagram. If you’re not already following along there, we’re @theplantpowercouple with the “the”.
We hope you enjoy this one, friends. Until next time!
Balsamic Tomato Tofu Cutlets
These Balsamic Tomato Tofu Cutlets are crazy meaty, full of balsamic-tomato-garlic-y flavor thanks to a dynamite tofu marinade, and very easy to make! They are meal-prep and freezer-friendly and pair beautifully with pasta, on a sandwich, or straight off the pan.
Ingredients
- 1 16-oz block extra firm tofu
- 1/4 cup olive oil (see notes for oil-free)
- 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: First, freeze your tofu: Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
- MARINATE THE TOFU: Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half. Place the cutlets in a shallow dish or container and mix the rest of the ingredients in a large measuring cup with a fork. This is your marinade; pour it over the cutlets, making sure they are all nice and coated. Cover + place them in your fridge for at least an hour or overnight.*
- BAKE THE TOFU: When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with parchment paper. Place the cutlets on this baking sheet. Bake at 350F for 40 minutes, flipping them halfway through. Depending on the thickness / brand of tofu you’re using, you may want to flip and cook them another 10 - 20 minutes until they are browned and meaty. We end up cooking ours an extra 10 most times.
- SERVE: Finally, let your cutlets cool slightly before slicing them up for all your salads or pasta or bowls throughout the week. They will firm a bit as they cool. You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!
Notes
Oil-Free Note: You can sub water for the olive oil in the marinade, but be aware this will change the texture of the tofu. You also may need to cook the tofu a little longer, as the water adds excess liquid.
*Since these cutlets are such a staple in our kitchen, I will usually marinate a large batch of them at a time, separate them into several containers and freeze them in the marinade BEFORE baking. This makes it easy for me to defrost and pop a batch in the oven for salads each week, AND I’ve found it gives them an even better texture. Highly recommend this method!
Nutrition Information:
Yield:
4 servingsServing Size:
2 cutletsAmount Per Serving: Calories: 230Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 336mgCarbohydrates: 5gFiber: 2gSugar: 3gProtein: 12g
Nutrition information is automatically calculated and may not always be accurate.
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