Rosemary Balsamic Glazed Tofu

Tofu steaks glazed with a rosemary balsamic reduction in just 30 minutes. Serve with asparagus and quinoa for a plant-based dinner!

Happy MAY!

How’s it going?

I’m preparing for an upcoming “sister getaway” with my sis this weekend in New York City!

She’s never been to the big apple and we vowed to make it happen this year.

So it’s May, the trip is imminent, and I’m dreaming about some of the eclectic eats we might stumble upon in the city.

Pass me a big bowl full of veggies drizzled in tahini and I’m a happy camper, but occasionally I do crave a more classic plating.

In the world of plants, this is sometimes hard to come by.

That’s why we need to add this Rosemary Balsamic Glazed Tofu with Asparagus to our plant-based dining repertoire!

It’s got the best oil-free, gluten-free glaze that comes together in less than 30 minutes for a hearty dinner spread.

Let’s go dine FINE.

How to Make Rosemary Balsamic Glazed Tofu

You’re going to love this slightly sweet and aromatic glaze, guys!

It’s basically a maple balsamic mix with a piney rosemary infused twist.

Even though I enjoy my tofu more when it’s marinaded, I don’t marinade my tofu often because I forget to make the marinade in the morning.

Anyone else a once-in-a-blue-moon-marinade-r?

Luckily, this sauce comes together in a saucepan in under 10 minutes on the spot and gives tofu that extra bit of flavor that takes it from OK to OK MORE PLEASE.

If you don’t have fresh rosemary, trying sprinkling a tiny bit of dried rosemary into the sauce while simmering instead, or omit altogether.

How to Serve Rosemary Balsamic Glazed Tofu

Enjoy this Rosemary Balsamic Glazed Tofu with Asparagus whenever you’re craving a protein packed meal that speaks to all of the macros.

It would be perfect for a date-night in, a family dinner, and timid first time tofu eaters.

I paired mine with toasted quinoa and fresh steamed asparagus for some complex carbs and greens.

Try subbing any steamed vegetables for the asparagus and sub or add in a sweet potato here, because adding a sweet potato can only elevate your plate!

Sprinkle on some pomegranate seeds and hemp hearts for an extra flourish.

Enjoy!

More Tofu Recipes

• Tofu Steak With Apricot Cucumber Mint Compote

• Orange Ginger Tofu Marinade

• BBQ Tofu Pizza 

• Roasted Carrot Tofu Tacos

• Easy Tofu Scramble Plate

• 1-Pan Tofu Cacciatore With Zoodles

• Tofu Sheet Pan Meal

• Tofu Steaks With Apricot Cucumber Mint Compote

• Turmeric Cauliflower Rice Bowls

• Lemon Pepper Tofu “Steaks”

• Rosemary Balsamic Glazed Tofu

• Loaded Tofu Scramble Bowl

• Orange Ginger Tofu Marinade

• Apricot Ginger Tofu

I Want to Hear From You

If you make this Rosemary Balsamic Glazed Tofu, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren

Rosemary Balsamic Glazed Tofu

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

• Author: Flora & Vino
• Total Time: 30 mins
• Yield: 3 servings
• Diet: Vegan

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Description

Tofu steaks glazed with a rosemary balsamic reduction in just 30 minutes. Serve with asparagus and quinoa for a plant-based dinner!

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Ingredients

• 1 16 oz. package extra firm tofu
• drizzle of avocado oil spray (optional)
• 1 bunch of asparagus
• ¼ tsp garlic powder
• 3 TSBP balsamic vinegar
• 1 TBSP lemon juice
• 2 sprigs rosemary
• 2 tsp maple syrup
• 1 ½ cups cooked quinoa

For serving

• 2 TBSP pomegranate seeds
• hemp hearts

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Instructions

1. Preheat the oven to 400°F and line a pan with parchment paper. Rinse the tofu block, pat it dry, and then slice it into 6-8 rectangles. Bake the tofu slabs for 15-20 minutes, or until it’s lightly browned.
2. Warm a skillet over medium heat with a little bit of optional avocado oil spray. Add the garlic powder, balsamic vinegar, lemon juice, maple syrup, and rosemary and bring the mixture to a low boil. Reduce the heat to medium low and simmer it for 8-10 minutes.
3. Brush the baked tofu with the simmered sauce.
4. Prepare the asparagus by steaming it in a pan on the stovetop for 3-4 minutes, or until it’s vibrant green and fork tender.
5. To assemble, add ½ cup quinoa to a plate and top it with glazed tofu and steamed asparagus. Serve it immediately with pomegranate seeds and hemp hearts.
6. Store leftovers in an airtight container for 3-5 days and reheat before serving.

Notes

Recipe adapted from Tone It Up

• Prep Time: 10 mins
• Cook Time: 20 mins
• Category: Entree
• Method: Stovetop, Oven-Bake
• Cuisine: Vegan, Gluten-Free, Oil-Free

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