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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.