Go Back
–+ servings
Overhead view of three baked balsamic tomato Italian tofu cutlets on a wood cutting board with the middle sliced cut into cubes

Balsamic Tomato Tofu Cutlets

Brittany Roche
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.
4.80 from 20 votes
Print Recipe Pin Recipe
Prep Time 1 day
Cook Time 50 minutes
Total Time 1 day 50 minutes
Course Tofu
Servings 4 servings
Calories 197 kcal

Ingredients
  

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 pressed 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.
  • Mix all the ingredients for the marinade.
  • Pour half the marinade in the bottom of a 9x9-inch baking dish and tilt the dish to create an even layer of marinade.
  • Place each cutlet in the dish with the marinade.
  • Then, pour the second half of the marinade over your tofu cutlets, making sure they are all nice and coated. I usually use a rubber spatula to spread everything over the cutlets evenly. The marinade is very thick, and that’s how we want it!
  • Cover the dish and place them in your fridge for at least 30 minutes or overnight for the best flavor results. You can also freeze them at this stage for a meal prep future-you will thank you for!

Bake the tofu

  • When you’re ready to bake your cutlets, preheat your oven to 350F and get out a baking sheet. 
  • Place the cutlets on this baking sheet, about an inch or so apart. 
  • Brush the tops with excess marinade (you can add a little warm water to the marinade if it’s too thick).
  • Bake at 350F for 40 minutes. 
  • Then, flip, brush the opposite side with marinade, and bake another 15-30 minutes. The time will vary depending on your oven and the brand of tofu you’re using. You want them to be crisp on the outside but still have give in the middle.

Serve/Store

  • 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 and taste even better the next day.
  • You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Video

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

Serving: 2cutletsCalories: 197kcalCarbohydrates: 5gProtein: 9gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 444mgPotassium: 279mgFiber: 1gSugar: 3gVitamin A: 125IUVitamin C: 2mgCalcium: 49mgIron: 2mg
Keyword baked marinated tofu, baked tofu, baked tofu marinade, balsamic tofu, balsamic tofu marinade, balsamic vinegar tofu, crispy baked tofu, crispy garlic tofu, easy baked tofu, garlic tofu marinade, garlic tofu recipe, tofu and tomato recipe, tomato tofu
Tried this recipe?Let us know how it was!