Balsamic Glazed Tofu & Vegetables – A Simple, Flavor-Packed Weeknight Dinner

This Balsamic Glazed Tofu & Vegetables recipe is the kind of meal that makes you feel good without trying too hard. It’s quick to pull together, full of color, and tastes like something you’d get from a cozy bistro. The tofu gets crisp on the outside and tender inside, and the glaze is tangy, slightly sweet, and savory.

Everything roasts together on a sheet pan, which means minimal cleanup. It’s hearty enough for dinner, but light enough to enjoy any night of the week.

Save

Balsamic Glazed Tofu & Vegetables - A Simple, Flavor-Packed Weeknight Dinner

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 8 oz (225 g) cremini or button mushrooms, halved
• 2 tbsp olive oil
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional but recommended)
• 1/3 cup balsamic vinegar
• 2 tbsp maple syrup or honey
• 1 tbsp low-sodium soy sauce or tamari
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tsp cornstarch mixed with 2 tsp water (slurry), optional for thicker glaze
• Cooked quinoa, rice, or couscous
• Fresh basil or parsley, chopped
• Crushed red pepper flakes for heat

Method

 

1. Preheat and prep. Heat your oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup. If your pan is small, use two so you don’t overcrowd.
2. Press the tofu. Wrap the tofu in a clean towel and place something heavy on top for 10–15 minutes. This helps it crisp up. Cut into 1-inch cubes.
3. Season the tofu and veggies. In a large bowl, add tofu, broccoli, bell pepper, onion, zucchini, and mushrooms. Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika. Toss gently to coat without breaking the tofu.
4. Arrange on the sheet pan. Spread everything in a single layer with space between pieces. Crowding leads to steaming instead of roasting.
5. Roast. Place in the oven and roast for 15 minutes. Flip the tofu and stir the vegetables, then roast for another 10–12 minutes until edges are browned and the veggies are tender.
6. Make the glaze. While things roast, whisk balsamic vinegar, maple syrup, soy sauce, garlic, and Dijon in a small saucepan. Bring to a gentle simmer over medium heat for 3–5 minutes until slightly reduced. For a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds more until glossy.
7. Glaze and finish. Remove the pan from the oven. Drizzle most of the glaze over the tofu and vegetables and toss lightly on the pan. Return to the oven for 3–4 minutes to set the glaze.
8. Serve. Spoon everything over quinoa, rice, or couscous if you like. Finish with the remaining glaze and a sprinkle of fresh herbs. Add red pepper flakes for a little kick.

What Makes This Special

This dish shines because it balances bold flavor with simple prep. The balsamic glaze caramelizes in the oven, coating the tofu and vegetables with a glossy finish.

You get contrast in every bite: crisp edges, juicy veggies, and a tangy-sweet glaze. It’s also versatile—you can use whatever vegetables you have on hand. Best of all, it’s a complete meal in one pan with solid protein, fiber, and healthy fats.

Ingredients

• 14 oz (400 g) extra-firm tofu, drained and pressed
• 2 cups broccoli florets
• 1 red bell pepper, sliced into strips
• 1 small red onion, cut into wedges
• 1 medium zucchini, sliced into half-moons
• 8 oz (225 g) cremini or button mushrooms, halved
• 2 tbsp olive oil
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika (optional but recommended)

For the balsamic glaze:

• 1/3 cup balsamic vinegar
• 2 tbsp maple syrup or honey
• 1 tbsp low-sodium soy sauce or tamari
• 2 cloves garlic, minced
• 1 tsp Dijon mustard
• 1 tsp cornstarch mixed with 2 tsp water (slurry), optional for thicker glaze

For serving (optional):

• Cooked quinoa, rice, or couscous
• Fresh basil or parsley, chopped
• Crushed red pepper flakes for heat

Step-by-Step Instructions

1. Preheat and prep. Heat your oven to 425°F (220°C).

   Line a large sheet pan with parchment paper for easy cleanup. If your pan is small, use two so you don’t overcrowd.

2. Press the tofu. Wrap the tofu in a clean towel and place something heavy on top for 10–15 minutes. This helps it crisp up.

   Cut into 1-inch cubes.

3. Season the tofu and veggies. In a large bowl, add tofu, broccoli, bell pepper, onion, zucchini, and mushrooms. Drizzle with olive oil, then add salt, pepper, garlic powder, and smoked paprika. Toss gently to coat without breaking the tofu.
4. Arrange on the sheet pan. Spread everything in a single layer with space between pieces.

   Crowding leads to steaming instead of roasting.

5. Roast. Place in the oven and roast for 15 minutes. Flip the tofu and stir the vegetables, then roast for another 10–12 minutes until edges are browned and the veggies are tender.
6. Make the glaze. While things roast, whisk balsamic vinegar, maple syrup, soy sauce, garlic, and Dijon in a small saucepan. Bring to a gentle simmer over medium heat for 3–5 minutes until slightly reduced.

   For a thicker glaze, stir in the cornstarch slurry and simmer 30–60 seconds more until glossy.

7. Glaze and finish. Remove the pan from the oven. Drizzle most of the glaze over the tofu and vegetables and toss lightly on the pan. Return to the oven for 3–4 minutes to set the glaze.
8. Serve. Spoon everything over quinoa, rice, or couscous if you like.

   Finish with the remaining glaze and a sprinkle of fresh herbs. Add red pepper flakes for a little kick.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. The glaze will keep its flavor, and the tofu holds up well.

Reheat in a skillet over medium heat with a splash of water to loosen the glaze, or spread on a sheet pan and warm at 375°F (190°C) for 8–10 minutes. If you plan to meal prep, keep the glaze separate and toss it on after reheating for the best texture.

Health Benefits

• Plant-based protein: Tofu adds a solid protein punch while staying light and heart-friendly.
• Fiber and antioxidants: Broccoli, peppers, and mushrooms bring fiber, vitamins C and K, and antioxidant compounds that support immune health.
• Healthy fats: A bit of olive oil helps your body absorb fat-soluble vitamins and improves satiety.
• Lower-sodium option: Using low-sodium soy sauce keeps the dish flavorful without going heavy on salt.
• Balanced meal: Pair with whole grains for a complete, filling plate with protein, carbs, and fiber.

Pitfalls to Watch Out For

• Skipping the tofu press: Wet tofu won’t crisp. Even 10 minutes of pressing makes a big difference.
• Overcrowding the pan: Too much in one layer causes steaming.

  Use two pans if needed.

• Burning the glaze: Balsamic has natural sugars and can scorch. Simmer gently and add it near the end of roasting.
• Underseasoning: Tofu is a blank slate. Salt, spices, and a bold glaze bring it to life.
• Using delicate veggies: Leafy greens or very soft vegetables can overcook here.

  Stick to sturdy options for roasting.

Variations You Can Try

• Sheet pan swap: Try Brussels sprouts, carrots, sweet potato cubes, or cauliflower. Adjust cook time if pieces are larger.
• Spicy-sweet: Add 1–2 tsp sriracha or gochujang to the glaze for a gentle heat that balances the sweetness.
• Herby finish: Toss with chopped basil, thyme, or rosemary after roasting for a fresh aroma.
• Crunch factor: Sprinkle toasted pine nuts, pepitas, or sesame seeds right before serving.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Pan-seared version: Sear tofu cubes in a nonstick skillet until golden, sauté the veggies, then pour in the glaze and simmer until coated.

FAQ

Do I need to press the tofu if it’s extra-firm?

Yes, pressing helps even extra-firm tofu crisp up and absorb flavor. If you’re short on time, pat it very dry and bake a few minutes longer, but pressing is worth it.

Can I use store-bought balsamic glaze?

Absolutely.

Use 3–4 tablespoons and thin with a splash of soy sauce if it’s very thick. Add at the end of roasting to avoid burning.

What’s the best way to keep the tofu from sticking?

Use parchment paper or a well-oiled sheet pan. Don’t move the tofu too early—let it form a crust for the first 12–15 minutes before flipping.

How can I make this oil-free?

Toss tofu and vegetables with a bit of soy sauce and extra balsamic instead of oil, and use parchment.

The texture will be slightly less crisp but still tasty.

Can I air-fry this?

Yes. Cook the tofu and vegetables at 380°F (193°C) for 12–16 minutes, shaking halfway. Toss with the warm glaze afterward.

What protein can I use instead of tofu?

Tempeh works well—slice thin, steam for 10 minutes to remove bitterness, then roast.

For a non-vegan option, chicken thigh pieces can be used with adjusted cook time until fully cooked.

How do I prevent the vegetables from getting soggy?

Cut them into similar-sized pieces, dry them well after washing, and don’t overcrowd the pan. High heat and adequate spacing are key.

Can I make the glaze ahead?

Yes, make it up to 5 days in advance and store in the fridge. Warm gently on the stove or in the microwave before using.

Final Thoughts

Balsamic Glazed Tofu & Vegetables is a reliable go-to for busy nights.

It’s simple, flexible, and packed with flavor that feels a little special. With a few pantry staples and fresh veggies, you’ll have a balanced, satisfying meal on the table fast. Keep this one in your rotation, and switch up the vegetables or grains to keep it fresh every week.